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Moussaka made with Santorini's rare white eggplant. Lighter, sweeter, and more refined than its mainland cousin.
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ingredients
🍆 PRODUCE
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3 large white eggplants (or regular purple eggplants)
•
Olive oil for frying
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🥩 MEAT SAUCE
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1.5 lbs ground lamb or beef
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1 large onion, finely chopped
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3 garlic cloves, minced
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½ cup red wine
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14 oz can crushed tomatoes
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1 tsp cinnamon
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Pinch of cloves
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Salt and pepper
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🥛 BÉCHAMEL
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4 tbsp unsalted butter
•
4 tbsp all-purpose flour
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3 cups whole milk
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3 egg yolks
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¼ tsp nutmeg
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Salt
•
½ cup grated graviera
Santorini
White Eggplant Moussaka
Layered moussaka with Santorini white eggplant.
Moussaka made with Santorini's rare white eggplant. Lighter, sweeter, and more refined than its mainland cousin.
Ingredients
🍆 PRODUCE
— 3 large white eggplants (or regular purple eggplants)
— Olive oil for frying
🥩 MEAT SAUCE
— 1.5 lbs ground lamb or beef
— 1 large onion, finely chopped
— 3 garlic cloves, minced
— ½ cup red wine
— 14 oz can crushed tomatoes
— 1 tsp cinnamon
— Pinch of cloves
— Salt and pepper
🥛 BÉCHAMEL
— 4 tbsp unsalted butter
— 4 tbsp all-purpose flour
— 3 cups whole milk
— 3 egg yolks
— ¼ tsp nutmeg
— Salt
— ½ cup grated graviera
Prep
🔪 PREP FIRST
— Slice eggplants 1cm thick.
— Salt slices generously on both sides.
— Rest 20 minutes — draws out moisture.
— Pat completely dry.
— Preheat oven to 375°F.
Method
STEP 1 — FRY EGGPLANT
— Fry eggplant slices in olive oil until golden both sides.
— Drain on paper towels.
👉 Or brush with oil and roast at 425°F for 20 minutes — lighter result.
STEP 2 — MEAT SAUCE
— Cook onion in olive oil 7 minutes.
— Add garlic, cook 1 minute.
— Add ground meat, cook until browned.
— Add wine, simmer 2 minutes.
— Add crushed tomatoes, cinnamon, cloves, salt, pepper.
— Simmer 20 minutes until thick.
STEP 3 — BÉCHAMEL
— Melt butter, whisk in flour, cook 2 minutes.
— Slowly whisk in milk.
— Cook until thick.
— Remove from heat, whisk in egg yolks, nutmeg, salt, and half the cheese.
STEP 4 — ASSEMBLE
— Layer 1: eggplant slices.
— Layer 2: meat sauce.
— Layer 3: remaining eggplant.
— Layer 4: béchamel.
— Top with remaining cheese.
STEP 5 — BAKE
— Bake at 375°F for 45 minutes until golden.
— Rest 30 minutes before slicing.
— You're looking for:
— Golden, set top
— Clean slices that hold their shape
Chef's Note: Rest 30 minutes before slicing. Cutting too early gives you a delicious mess — still worth eating, but not the dish.