Musaka easy recipe - Greek Mousaka step by step

The musaka, also known as mousaka, is one of the best known recipes of Greek gastronomy. The description of this dish is very simple: it is an eggplant lasagna.

It is a homemade dish, abundant, ideal to prepare a weekend and share it with family or friends.

How is the musaka recipe prepared?

To prepare this musaka (or musaca) recipe, a good amount of béchamel sauce will be necessary. So here I leave our recipe of béchamel sauce to be prepared at home and get a delicious dish with all the ingredients made by you.

With respect to meat, you can choose to use minced beef or lamb. With either of them it is delicious.

1 of 1 vote

Greek Musaka, the easy recipe

Cooking recipe to prepare a homemade Greek aubergine musaka, step by step.Then, let's reserve both ingredients.
  • Now it's time to grate the tomatoes , and we will also reserve them.
  • Then let's fry the garlic and onion a hot pan, with a jet of oil.
  • When the onion starts to turn transparent, add the minced meat, and let it cook until golden brown. It is important to stir it constantly so that it cooks evenly.
  • When meat has a slightly golden aspect, we are going to incorporate the tomato. Let it cook for 5 minutes, then add the wine and spices: a pinch of salt, a pepper, and the same for paprika, cumin and Provencal herbs. Spice lovers can increase the amount of cumin and paprika (maximum one teaspoon coffee).
  • Mix well and let cook 15 to 20 minutes more. The idea is to evaporate all the liquid released by tomatoes and meat. It is important to check the dish constantly, remove it frequently, and if necessary, lower the intensity of the fire.
  • At this point, we will use to preheat the oven to 180 degrees centigrade.
  • Then, we will recover the slices of eggplant, dry them and cook them in another pan with a little oil. We will make each wheel slightly brown on both sides.
  • To do the following step, we need to have cooked the two parts of the recipe: the aubergines and the meat. In the case of the latter, I recommend trying it and if necessary, correct the seasoning with salt.
  • The next will be to arrange both ingredients in a baking dish, making layers, as if it were a lasagna. First, a layer of aubergines at the bottom of the container, then a layer of meat, and so on. We should have enough material to at least make two layers of vegetables and two of cooked meat.
  • Then we are going to bathe our layers with the bechamel sauce. At the end, we will place a last layer with the grated cheese, to obtain a gratin.
  • Ready, our musaka will go directly to the oven, for about 20 minutes or until the cheese melts.
  • Greek mousakka: advice

    • When choosing tomatoes, it is best to be red, but not very mature. This is because to grate them, it is important that they maintain a certain consistency. Obviously, it is not ideal that the tomatoes are still green.
    • To be able to cut the pieces of musaka better, you can let it rest a few minutes before serving it.