Cyprus Moussaka: Traditional Eggplant and Meat Casserole Recipe

The Cypriot dish moussaka is a rich, comforting casserole that layers vegetables with a savory meat sauce and a creamy béchamel. Similar in concept to lasagna, it substitutes sliced vegetables for pasta and is finished with a nutmeg-scented béchamel and grated cheese for a golden, indulgent top.

This version was part of a traditional Cyprus meze and makes a generous main course—leftovers are particularly good. The recipe can be halved if you prefer a smaller batch.

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Cyprus Moussaka (Vegetable and Meat Casserole)

This recipe serves 8 and can easily be halved. It stores well and reheats beautifully—leftovers often taste even better the next day.

Course
Main Dish

Cuisine
Cyprus

Prep Time
1 hour

Cook Time
1 hour

Total Time
2 hours

Servings
8 servings

Author
International Cuisine

Ingredients

Mince meat sauce:
1 onion, finely chopped
2 Tablespoons olive oil
2 lbs minced meat (pork, pork/beef mix, or lamb)
1 can diced tomatoes
1 cup dry red or white wine (optional)
Salt and pepper to taste
1 tsp oregano
Half bunch parsley, finely chopped (about 1 cup)
3 garlic cloves, minced
5 whole cloves
½ tsp cinnamon
1 bay leaf
Béchamel sauce:
1 cube (about 2–3 tbsp) butter
A few tablespoons flour (enough to absorb the butter)
Milk, as needed to reach desired consistency
1 cup grated Halloumi or a mix of cheeses (Parmesan, feta, etc.)
½ tsp grated nutmeg
Vegetables:
4 large aubergines (eggplants)
4 courgettes (zucchini)
4 potatoes
1½–2 cups corn or sunflower oil for frying

Instructions

For the meat sauce:
Heat 2 tablespoons olive oil in a frying pan and sauté the chopped onion until soft.
Add the minced meat and brown it, about 10–15 minutes.
Stir in the wine if using, then add the diced tomatoes, salt, pepper and oregano.
Add minced garlic, whole cloves, cinnamon and the bay leaf if using.
Cover and simmer for 20 minutes to create a moist sauce. Remove the lid and cook a further 10 minutes—avoid letting the sauce dry out completely.
Remove from heat, stir in the chopped parsley, and set aside. In Greek and Cypriot cooking, parsley is added after the heat is turned off.
For the béchamel:
Melt the butter in a saucepan, then add the flour and stir with a wooden spoon until it absorbs the butter to form a roux.
Remove from heat, then slowly add milk while stirring continuously to avoid lumps.
Return to the heat and keep whisking, adding more milk until the sauce is smooth and thick but still pourable—like a thick custard.
Stir in 3–4 tablespoons grated cheese and the grated nutmeg.
For the vegetables:
Peel and wash the potatoes. Wash aubergines and courgettes and trim the stems and tips. You may peel some of the aubergine skin but not all.
Slice aubergines, courgettes and potatoes lengthwise into roughly 5 mm (thin) slices.
Soak the aubergine slices in salty water for an hour, then rinse well in a colander under cold water and dry each slice thoroughly with kitchen paper.
Heat oil in a wide frying pan—enough to shallow-fry and coat the vegetables. Fry the slices in batches until lightly golden.
Drain the fried vegetables on a tray lined with double layers of kitchen paper to remove excess oil.
To assemble and bake:
Lightly oil a baking or Pyrex dish. Place a layer of aubergine slices first, then courgettes, and finally potatoes.
Spread the meat sauce evenly over the vegetable layer.
Cover with another layer of the remaining vegetables.
Pour the béchamel sauce evenly over the top. Prick the surface with a fork in several places so the béchamel seeps into the layers.
Sprinkle with grated cheese and a dusting of ground nutmeg (or ground cloves/cinnamon if preferred).
Bake in a preheated oven at 375°F (about 190°C) until the top is golden brown, about 45 minutes to 1 hour.
If the dish is full to the rim, place a baking sheet underneath to catch any spills while baking.