Everything you need to know about moussaka, the classic Greek dish

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200°C (180°C fan) or 390°F. Grease a 30cm x 35cm x 7cm oval-shaped baking dish or any large dish suitable for layering.

Begin by layering the bottom of the dish with the potato slices. Next, add a layer of the pan-fried aubergines, followed by the courgettes. Spoon the meat sauce over the vegetables, spreading it evenly. Repeat the layers if you have enough ingredients.

Pour the bechamel sauce over the top, ensuring that everything is covered. Sprinkle the remaining grated cheese on top for a golden and crispy finish.

Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and bubbling, and the layers are cooked through.

Once removed from the oven, let the moussaka rest for at least 20 minutes. This will allow the flavors to meld and the dish to set, making it easier to slice.

Serve your freshly baked moussaka with a fresh Greek salad or steamed vegetables for a full, hearty meal that resonates with the complex history and varied tastes of this quintessentially Greek dish.

And that, my dear readers, is moussaka, from its controversial origins to its evolution as a dish that has transcended borders and culinary traditions. It’s a masterpiece that pleases palates, fuels debates, and defies the simple definition of “Greek food.” Whether it’s served in a bustling Athens eatery or prepared lovingly in your own kitchen, moussaka is an ode to the rich culinary history that binds the Mediterranean. So why not give it a try? After all, the only true way to understand the depths of this dish is to savor it yourself. Just remember to be patient while it sets – unless, of course, you want to find yourself wrestling with a reluctant Greek chef!

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