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Classic Kosher Moussaka with Eggplant and Beef - Mediterranean Comfort - Mediterranean recipe
I've been making moussaka for years, but perfecting a kosher version took some experimenting. Traditional Greek moussaka uses a dairy-rich béchamel sauce over the meat, which obviously doesn't work for those keeping kosher. After many attempts, I figured out how to create that same creamy, luxurious top layer using rich beef broth and a well-made roux instead. Moussaka comes from the eastern Mediterranean, with versions found throughout Greece and the Levant. The dish we know today, layered with eggplant and meat sauce, really took shape in Greece during the 1920s. What I love about this kosher adaptation is that it doesn't feel like you're missing anything. The beef layer gets deeply savory with good tomato paste and wine, while the eggplant becomes silky when properly salted and roasted. The key to great kosher moussaka is getting each component right on its own. I salt the eggplant slices for at least 30 minutes to draw out bitterness, then roast them until golden. The meat sauce needs time to develop, so I let it simmer for a good 45 minutes. For the top sauce, I make a blonde roux and slowly whisk in warm beef stock until it coats the back of a spoon. This makes an impressive dinner party dish, especially served alongside a simple Greek salad and some crusty bread. The assembled moussaka actually improves if you make it a day ahead and refrigerate overnight before the final baking. It cuts much cleaner that way, and the flavors meld beautifully.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 3 large eggplants about 3 pounds total
  • 2 tablespoons kosher salt for drawing out moisture
  • 1/4 cup olive oil for brushing
For the Meat Sauce
  • 2 pounds ground beef 80/20 blend
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 can crushed tomatoes 28 oz can
  • 1/2 cup dry red wine kosher wine
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 3 tablespoons olive oil for cooking
For the Top Sauce
  • 4 tablespoons olive oil
  • 4 tablespoons all-purpose flour
  • 2 cups beef broth warmed
  • 2 large eggs beaten
  • 1/4 teaspoon nutmeg freshly grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper

Method
 

Prepare the Eggplant
  1. Slice eggplants lengthwise into 1/2-inch thick slices. Lay on paper towels and sprinkle both sides generously with kosher salt. Let sit 30 minutes to draw out moisture.
  2. Preheat oven to 425°F. Pat eggplant slices completely dry with paper towels. Brush both sides lightly with olive oil.
  3. Arrange on two large baking sheets in single layers. Roast 20-25 minutes, flipping once, until golden and tender. Set aside to cool.
Make the Meat Sauce
  1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking up with a spoon, until well browned, about 8 minutes.
  2. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  3. Stir in tomato paste and cook until darkened, about 2 minutes. Add wine and scrape up any browned bits.
  4. Add crushed tomatoes, oregano, cinnamon, allspice, salt, and pepper. Bring to a simmer, then reduce heat to low.
  5. Simmer partially covered for 45 minutes, stirring occasionally, until thick and reduced. Adjust seasoning to taste.
Make the Top Sauce
  1. Heat olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 2 minutes to make a blonde roux.
  2. Gradually whisk in warm beef broth, whisking constantly to prevent lumps. Cook, whisking frequently, until thickened enough to coat the back of a spoon, about 8 minutes.
  3. Remove from heat. Slowly whisk about 1/4 cup of the hot sauce into the beaten eggs to temper them, then whisk the egg mixture back into the sauce.
  4. Season with nutmeg, salt, and white pepper. Stir until smooth.
Assemble and Bake
  1. Reduce oven temperature to 350°F. Lightly grease a 9x13 inch baking dish.
  2. Layer half the eggplant slices in the prepared dish, overlapping slightly. Spread all the meat sauce over the eggplant.
  3. Layer the remaining eggplant slices over the meat sauce. Pour the top sauce evenly over everything, spreading to cover completely.
  4. Bake uncovered for 45-50 minutes, until golden brown on top and bubbling around the edges.
  5. Let rest 15 minutes before cutting into squares to serve. The moussaka will hold its shape better if cooled slightly.

Notes

This moussaka actually improves if made a day ahead. Assemble completely, cover and refrigerate overnight, then bake as directed (you may need an extra 10 minutes if baking from cold). Leftover moussaka keeps well for 3-4 days refrigerated and reheats beautifully in the oven at 325°F.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 24g 31%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 680mg 30%
Dietary Fiber 6g 21%
Total Sugars 12g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.