Traditional Santorini Moussaka Recipe

Ingredients

For the Meat & Vegetable Layers:

• • 3 large eggplants, sliced 1 cm thick
  • 2 large potatoes, peeled and sliced 1 cm thick
  • 500g ground beef or lamb
  • 1 large yellow onion, finely chopped
  • 2 tbsp SantoSpices Mix for Greek Moussaka (Homemade substitute: 1 tsp dried oregano, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1/4 tsp ground allspice, 1/2 tsp dried savory)
  • 400g grated fresh tomatoes or tomato purée
  • 100ml extra virgin olive oil
  • Salt and black pepper

For the Béchamel Sauce:

• • 100g butter
  • 100g all-purpose flour
  • 800ml warm milk
  • 2 egg yolks
  • 100g grated Kefalotyri or Parmesan cheese
  • Pinch of fresh nutmeg and salt

Recipe Instructions

• Roast Vegetables: Arrange eggplant and potato slices on baking sheets, brush with olive oil, season with salt, and bake at 200°C (400°F) for 20–25 minutes until tender.
• Cook Meat Sauce: Heat 2 tbsp olive oil in a skillet. Sauté onion until soft, then add ground meat and brown thoroughly. Stir in 2 tbsp of SantoSpices Mix for Greek Moussaka along with the grated tomatoes, salt, and pepper. Simmer for 20 minutes until the sauce thickens.
• Make Béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in warm milk, whisking constantly until smooth and thick. Remove from heat, let cool slightly, then whisk in egg yolks, half the grated cheese, salt, and nutmeg.
• Assemble & Bake: In a large baking dish (approx. 23×33 cm), layer potatoes at the bottom, followed by eggplants, and top with the meat sauce. Pour the Béchamel over top and smooth out. Sprinkle remaining grated cheese on top.
• Bake: Bake at 180°C (350°F) for 45–50 minutes until golden brown. Rest for 30 minutes before slicing.