Moussaka | How to make Moussaka

By Sudha Sridhar  |  30th Jul 2016  |  
5 from 1 review Rate It!
  • Moussaka, How to make Moussaka
  • Prep Time


  • Cook Time


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Video for key ingredients

  • How To Make White Sauce

About Moussaka Recipe

A traditional Greek dish made with lamb. This is my vegetarian take on this classic recipe.

Moussaka is a popular aromatic and delicious dish. You can try making this amazing Moussaka in your kitchen. This recipe requires 20 minutes for preparation and 60 minutes to cook. The Moussaka by Sudha Sridhar has detailed steps with pictures so you can easily learn how to cook Moussaka at home without any difficulty. Moussaka is enjoyed by everyone and can be served on special occasions. The flavours of the Moussaka would satiate your taste buds. You must try making Moussaka this weekend. Share your Moussaka cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sudha Sridhar for inputs. In case you have any queries for Moussaka you can comment on the recipe page to connect with the Sudha Sridhar. You can also rate the Moussaka and give feedback.


Ingredients to make Moussaka

  • For Tomato sauce : Ripe tomatoes - 5
  • onion : 1 small
  • garlic : 4-5 flakes
  • Fresh Basil : a few leaves
  • Oregano : 2 tsp
  • chilli flakes : 1 tsp
  • tomato sauce : 2 tbsp
  • sugar : 2 tsp
  • olive oil : 1 tbsp
  • salt to taste
  • For Bechamel sauce : onion - 1 small
  • bay leaves : 2
  • White pepper powder : 1 tsp
  • Plain flour : 2 tbsp
  • Milk : 2 glasses
  • butter : 2 tbsp
  • Thyme : 1 tsp
  • salt to taste
  • Veggies : Eggplant - 1 small
  • Red capsicum : 1 small
  • mushroom : 8-10
  • onion : 1 medium
  • olive oil : 2 tbsp
  • cottage cheese : 100g
  • Cheddar cheese : 1/2 cup
  • Mozzarella : 1/2 cup

How to make Moussaka

  1. Tomato sauce : Blanch and puree the tomatoes. Finely chop the onion and garlic. Saute it in olive oil till translucent. Add the tomato puree and chilli flakes and let it simmer.
  2. Once the tomato mixture starts to thicken add sugar, salt and tomato sauce. Add finely chopped fresh basil leaves and oregano. In case you don't have fresh basil please use dry basil.
  3. Bechamel sauce : Sautee finely chopped onions in butter. Add the bay leaves. Once the onions are translucent add plain flour and fry it. If the mixture looks too dry add some more butter.
  4. Add milk once the flour gets to a crumbly texture while stirring constantly to avoid lumps. Once the mixture is smooth and it thickens add the white pepper powder, salt and thyme. Let it simmer. Adjust the consistency with more milk.
  5. Veggies: While the sauces are simmering wash a small round eggplant and smear a little bit of any cooking oil. Place it on an open flame and let it roast while turning it so that the skin blisters but the pulp is firm inside.
  6. Transfer the roasted egg plant to a bowl with cold water. Peel the skin and cut it into slices.
  7. Thinly slice the onion and saute it in olive oil. Cut capsicum into 1 inch cubes and saute them with the onion. Once the capsicum gets a little soft and sliced mushrooms. Saute till all the veggies are soft.
  8. Preheat oven to 180 C Take an oven proof dish and grease it with a little olive oil. Spread the prepared veggies. Place the slices of eggplant. Add the tomato sauce and then the bechamel. Add crumbled cottage cheese.
  9. Cover with grated cheddar and mozarella. Bake for 25 mins. Rest the dish for 10-15 mins before serving. Serve with garlic buttered toasts

My Tip:

You can reduce the cooking time by preparing the tomato and bechamel sauce in advance.

Reviews for Moussaka (1)

Ashwita kumar2 years ago

so yummy!