Balkan Moussaka: A Hearty Delight of Eggplant and Potatoes

Balkan Moussaka

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Embark on a culinary journey through the Balkan with this mouthwatering Moussaka recipe. Layer upon layer of tender eggplant, velvety potatoes, and savory meat sauce make this casserole a true comfort food masterpiece.

Brace yourself for a taste sensation with Balkan Moussaka. Originating from the Balkan region, this dish showcases the art of layering flavors and textures. Imagine slices of creamy eggplant and tender potatoes nestled between generous portions of a rich meat sauce, all baked to perfection. Each mouthful brings together the harmony of ingredients and spices, creating a symphony of taste that will transport you to cozy kitchens and warm gatherings in the Balkans.


  • 2 large eggplants, sliced into ½-inch rounds
  • 3 large potatoes, peeled and sliced into ¼-inch rounds
  • 1 pound ground beef or lamb
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • Salt and pepper, to taste
  • Olive oil, for frying
  • 2 cups béchamel sauce (white sauce)
  • Grated cheese, for topping


  1. Preheat your oven to 375°F (190°C).
  2. Sprinkle salt on the eggplant slices and let them sit for 15 minutes to remove excess moisture. Rinse and pat dry.
  3. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Set aside.
  4. In the same skillet, cook the ground beef or lamb until browned. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  5. Stir in the diced tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld together.
  6. Grease a baking dish with olive oil. Arrange a layer of potato slices on the bottom, followed by a layer of fried eggplant slices. Spread half of the meat sauce over the eggplant.
  7. Repeat the layers, finishing with a layer of meat sauce on top.
  8. Pour the béchamel sauce evenly over the top layer and sprinkle grated cheese on top.
  9. Bake in the preheated oven for 45-50 minutes, or until the moussaka is golden brown and bubbly.
  10. Allow the moussaka to cool for a few minutes before serving. Slice into squares and savor the harmonious blend of flavors.
Balkan Moussaka

Soul-warming Balkan Moussaka

As you take your last bite of this soul-warming Balkan Moussaka, savor the perfect medley of flavors that intertwine in every layer. The melt-in-your-mouth eggplant, the hearty potatoes, and the robust meat sauce will leave you with a sense of comfort and satisfaction. Gather your loved ones, serve this enticing casserole, and let the conversation flow while you bask in the joy of sharing a memorable meal together.

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