Mediterranean Grilled Eggplant Moussaka with Feta Sauce

Recipe Collection: Dinner

Mediterranean Grilled Eggplant Moussaka with Feta Sauce brings the flavors of Greece to your table. This non-vegetarian dish features layers of grilled eggplant, potatoes, and zucchini, topped with a rich feta sauce that adds a delightful creaminess. Perfect for summer gatherings, this gluten-free and dairy-rich recipe is a crowd-pleaser.

With its robust flavor profile, this moussaka is versatile enough for family dinners or special occasions. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for cost-effective meal planning. Get organized and create this delicious dish today!

Overview

This Grilled Mediterranean Eggplant Moussaka is a lighter take on the traditional Greek dish, featuring grilled vegetables like eggplant, potatoes, and zucchini. Topped with a creamy feta cheese sauce, this dish is perfect for a summer meal enjoyed by locals and tourists alike.

Diet Type

Non-Vegetarian

Allergies

Dairy, Egg, Gluten

Cuisine

Greek

Serving Size: 8

Cooking Time: 50 minutes

Ingredients

• 3 Large eggplant, sliced
• 3 Large potatoes, sliced
• 3 Large zucchini, sliced
• 0.5 Cups extra-virgin olive oil
• 5 Tablespoons (tbsp) unsalted butter
• 7 Tablespoons (tbsp) all-purpose flour
• 5 Cups milk
• 1 Pinch ground nutmeg
• 1 Pinch salt, to taste
• 1 Egg yolk, whisked
• 1 Tablespoon (tbsp) olive oil
• 1.5 Pounds (lb) ground beef
• 1 Whole onion, minced
• 5 Whole ripe tomatoes, chopped
• 0.5 Cups fresh parsley, minced
• 1 Teaspoon (tsp) oregano
• 1 Pinch ground black pepper, to taste
• 1 Cup feta cheese, crumbled

Steps

1. Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. Lightly brush the eggplant, potatoes, and zucchini with 0.5 cups of extra-virgin olive oil. Grill the vegetables until just tender and golden brown.
3. Layer the potatoes in the bottom of a 9x13-inch glass baking dish, followed by the eggplant and zucchini; set aside.
4. Preheat the oven to 375 degrees F (190 degrees C).
5. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook until the flour smells slightly toasted, about 5 minutes. Whisk in the milk, nutmeg, and a pinch of salt. Bring to a bare simmer over medium-high heat; reduce heat to medium-low and simmer for 10 minutes. Place the egg yolk in a bowl; quickly whisk in 0.25 cups of the thickened milk, 1 tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth; set aside.
6. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Stir in the ground beef and minced onion; cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the tomatoes, parsley, oregano, a pinch of salt, and a pinch of black pepper. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
7. Spread the meat mixture over the vegetables; sprinkle with crumbled feta cheese. Pour the white sauce over the top and smooth with a spatula.
8. Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

Enjoy your delicious Grilled Mediterranean Eggplant Moussaka!