Creamy Greek Pork Moussaka With Béchamel Topping
I gave this pork moussaka dish a twist by adding a Greek twist to it. Here's the delicious recipe I know you'll love!
Equipment
Large heavy-bottomed saucepan
Whisk
Large non-stick frying pan or griddle pan
9x13 inch (23x33cm) oven-proof baking dish
Sharp knife and cutting board
Muslin cloth or clean tea towel
Ingredients
Béchamel Sauce
2 tablespoons butter - 30g
2 tablespoons all purpose flour (plain flour Australia and UK) - plain flour, 16g
1 cup milk - whole milk ; 240ml
½ cup cheddar cheese - grated, 60g, plus extra for topping
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large egg - for the béchamel sauce
Meat Sauce
1.1 lb ground pork - minced pork, 500g
2 medium yellow onion - finely chopped, approximately 300g / 10.5oz
4 cloves garlic - minced
3 medium tomatoes - ripe, finely chopped
2 teaspoons chili powder (chilli powder in British English) - mild ; or 1 teaspoon for less heat
1 tablespoon parsley - fresh ; finely chopped
1 tablespoon basil - fresh ; finely chopped
1 tablespoon sage - fresh ; finely chopped- 1 teaspoon salt
- 1 teaspoon ground black pepper
2-3 tablespoons vegetable oil - or olive oil ; for frying
Vegetables
1 large eggplant - aubergine, approximately 400g / 14oz, sliced lengthwise into 5mm / ¼-inch slices
3 medium potatoes - approximately 450g / 1 lb, peeled and sliced into 3mm / ⅛-inch rounds
Instructions
Béchamel Sauce
- Melt the butter in a heavy-bottomed saucepan over medium-low heat. Once melted, add the flour and whisk continuously for 1-2 minutes to cook out the raw flour taste. Do not let the mixture brown.2 tablespoons butter, 2 tablespoons all purpose flour (plain flour Australia and UK)
- Then, add the milk little by a little while also whisking the mixture to ensure that no lumps are formed. Do this till the sauce is reduced to a, well, saucy consistency.1 cup milk
- Add salt and pepper to taste. And then, add the grated cheese and let it melt into the mix.1/2 cup cheddar cheese, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
- Allow the sauce to cool for 2-3 minutes until it is hot but not bubbling. Crack the egg into a small bowl and beat it lightly, then add a tablespoon of the warm sauce to the egg and whisk to temper it. Pour the tempered egg into the sauce and whisk vigorously until fully incorporated. The residual heat will cook the egg through and help the béchamel set firmly when baked.1 large egg
Meat Sauce
- Preheat the oven to 180°C / 350°F (160°C fan-forced). Put 2-3 tablespoons of oil in a large saucepan over medium-high heat. Fry the garlic and onions until translucent, about 3-4 minutes, then add the chilli powder and fry for 30 seconds until fragrant.2-3 tablespoons vegetable oil, 4 cloves garlic, 2 medium yellow onion, 2 teaspoons chili powder (chilli powder in British English)
- Then, add the chopped tomatoes (if you're using tomato paste, then add that before the fresh tomatoes to fry off the extra tanginess).3 medium tomatoes
- Sauté the tomato mixture until the oil separates from the sauce, about 5-7 minutes. Add the ground pork, breaking it up with a wooden spoon, and cook over medium-high heat for 8-10 minutes until no pink remains and the pork is fully browned.1.1 lb ground pork
- Add the chopped parsley, basil, and sage to the cooked pork sauce. Season with salt and pepper to taste. Stir well, remove from heat, and set aside.1 tablespoon parsley, 1 tablespoon basil, 1 tablespoon sage, 1 teaspoon salt, 1 teaspoon ground black pepper
Vegetables and Assembly
- In the case of the eggplant, to get rid of the bitter taste, add salt to the slices at the very beginning. This will release the juices of the eggplant. Leave for at least 20 minutes, then press the pieces to remove as much water content as possible with a muslin cloth or clean tea towel.1 large eggplant
- After this, put some oil in a non-stick frying pan and fry the eggplant and potato slices in batches till golden brown, adding a little salt to each batch of fried vegetables. You can also use a griddle pan for a charred taste and marks.1 large eggplant, 3 medium potatoes, 2-3 tablespoons vegetable oil
- Grease a 9x13 inch (23x33cm) oven-proof baking dish. Arrange half the eggplant and potato slices in an even layer on the bottom. Spread half the pork and tomato sauce over the vegetables. Repeat with the remaining eggplant and potatoes, then the remaining pork sauce. Pour the béchamel evenly over the top and spread it to the edges. Sprinkle with additional grated cheddar cheese.1 large eggplant, 3 medium potatoes, 1.1 lb ground pork, 1/2 cup cheddar cheese
- Bake at 180°C / 350°F (160°C fan-forced) for 25-30 minutes until the béchamel is bubbling around the edges and the top is a deep golden brown. Let the moussaka rest for 10-15 minutes before slicing — this allows the layers to set and makes for cleaner portions. Serve with garlic bread or a crisp green salad.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze uncut portions wrapped tightly in foil and cling film for up to 3 months — thaw overnight in the fridge before reheating.
Make-Ahead: Assemble the entire moussaka up to 24 hours before baking. Cover tightly and refrigerate, then add 5-10 minutes to the baking time since it will be cold.
Substitutions: Swap pork mince for lamb, beef, or turkey mince. For a lighter béchamel, use semi-skimmed milk — the sauce will be slightly thinner but still sets well.
Pro Tip: Salting and pressing the eggplant slices for at least 20 minutes draws out bitter moisture and prevents the moussaka from becoming watery — don't skip this step.
Reheating: Reheat individual portions in the microwave for 2-3 minutes or in a 180°C / 350°F oven covered with foil for 15-20 minutes until heated through.
Nutrition
Serving: 1servingCalories: 383kcalCarbohydrates: 26gProtein: 17gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 86mgSodium: 506mgPotassium: 885mgFiber: 5gSugar: 7gVitamin A: 851IUVitamin C: 27mgCalcium: 138mgIron: 2mg
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