I love moussaka and Kefi in Coquitlam has the best. So after our dinner there on New Years, I wanted to try my hand at making it. As with most ethnic recipes, I try and follow the recipe and make any desired changes after I see how it tastes. The moussaka below was really good, but was still a bit different from Kefi’s awesome dish. For those who are unsure of what its like, moussaka is basically a Greek version of lasagna. Kefi’s is more of a lasagna crossed with shepherds pie.

Changes I’ll make (although the below is really good): remove the tomato, take the bechamel (not adding the eggs) and mix with the beef, add a layer of grilled zucchini, and then top with mashed potatoes (as Kefi does).

As a more traditional recipe, I would definitely make the below again. Call this Moussaka Version 1. 😉




  • 1 large eggplant most recipes call for 3-4, but the eggplant I had was GIANT
  • 3 medium potatoes sliced thin with a mandolin
  • 2 tablespoons butter
  • 1 kg ground meat lamb preferred, but all I had was beef
  • 1 small onion grated (about 2-3 heaping tablespoons)
  • 1 tablespoon minced garlic
  • 1 cup crushed tomato
  • 1/4 teaspoon nutmeg
  • 1 tablespoon sicilian oregano
  • 4 oz / small glass of red wine
  • S&P to taste
  • 3 eggs
  • Grated parmesan cheese


  • Slice the eggplant in thick (1/2") slices, salt and pepper each side, drizzling with olive oil.
  • Bake at 400F for 10 minutes each side, set aside to cool.
  • Take the sliced potatoes and put in a microwave safe bowl, cover with water, add a hearty pinch of salt. Nuke for 7 minutes. Drain the water and set aside.
  • Melt the butter in a large frying pan and add the grated onion and garlic. Saute for about 2 minutes, until the onion has begun to turn clear.
  • Add the meat and begin to brown.
  • Add the spices and salt and pepper, wine and tomato puree.
  • Simmer for about 15-20 minutes until most of the moisture is gone.
  • Crack the 3 eggs into a bowl and whisk until well beaten. You'll use in a minute!


  • Lightly PAM spray a 9x13 pan.
  • Place a small scoop of the bechamel sauce on the bottom of the pan. Tilt the pan back and forth until a thin layer covers the bottom.
  • At this point, you can add the beaten eggs to the rest of the bechamel sauce. whisking to combine.
  • Put down a layer of the eggplant
  • Then half the meat.
  • Then a layer of the potatoes.
  • Sprinkle with parmesan cheese.
  • Eggplant.
  • Meat.
  • Potatoes.
  • Cheese.
  • Then pour the bechamel/egg mix over top.
  • Sprinkle with more cheese.
  • Bake at 350F for 50 minutes, the top should be golden brown.
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