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Cast Iron Magic: Moussaka, The Unsung Hero of Greek Cuisine


Forget the glitz and glam of fancy kitchen tools for a moment. Let's talk about the real unsung hero of the kitchen, the cast-iron skillet. Rugged, relentless, a survivor that's been around the block and has the scars to prove it. And what's the dish we're going to conquer today with this loyal comrade-in-arms? Moussaka, the culinary underdog from the vibrant lanes of Greece.

The Grit and the Glory of Moussaka

Moussaka. Layers of tender eggplant, succulent meat, creamy béchamel, a cacophony of flavors that don’t just tickle your palate but grab it by the collar and demand attention. It's not a dainty dish, served up in hushed tones. No, Moussaka is the rowdy party animal of the culinary world, loud, unabashed, filled with soul - and you’ve got to love it.

The Mighty Cast Iron and the Humble Eggplant

When you bring together the toughness of a cast-iron skillet and the delicate texture of eggplant, you get to see some real kitchen magic. The skillet, with its evenly distributed heat, transforms the humble eggplant into a canvas of smoky, caramelized delight.

The Dance of Layers

As you build your Moussaka in the trusty cast iron, the drama unfolds. Each layer tells a story. The savory, seasoned meat filling, the plump, juicy tomatoes, the soft, caramelized eggplant slices, all coming together under the crowning glory of creamy béchamel, rich with nutmeg's heady warmth.

The Cast Iron Finish

Then, it's into the oven. In another vessel, this might be a nerve-racking step. But with the cast-iron skillet, it’s just another battle it's well-equipped for. It handles the blistering heat, turning the layered masterpiece into a bubbling, bronzed spectacle of culinary genius.

The Final Act

When it comes out, the sight of the bubbling, slightly caramelized moussaka in the rustic cast iron skillet is enough to make any grown food lover weep. It's a sight that’s as raw and real as the streets of Athens. The first bite? It’s like a robust Greek dance in your mouth, unapologetically bold and insanely delicious.

That’s the thing about cooking Moussaka in a cast-iron skillet. It’s not just about creating a meal. It's about being part of a tradition, a lineage of cooks who believe in the beauty of the rustic, the raw, and the authentic.

So, the next time you pick up that cast-iron skillet, remember, you’re not just holding a cooking utensil. You're wielding a weapon of mass creation, ready to whip up a storm with the Moussaka, a dish that embodies the spirit of Greek cuisine – hearty, flavorful, and unpretentious. Like the Greeks, like the cast-iron skillet, like us.

Cast Iron Skillet Moussaka


  • 2 large eggplants, sliced into 1/2 inch rounds
  • Olive oil
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 1 lb of ground lamb (or beef if you prefer)
  • 1 can of crushed tomatoes
  • 1 teaspoon of cinnamon
  • Salt and pepper to taste

For the béchamel sauce:

  • 2 cups of milk
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • A pinch of nutmeg
  • Salt and pepper to taste
  • 1/2 cup of grated Parmesan cheese


  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Heat your cast-iron skillet over medium heat, add olive oil and cook the eggplant slices until golden brown on each side. You may need to do this in batches. Remove and set aside.
  3. In the same skillet, add more oil if needed, then cook the onions and garlic until they become translucent.
  4. Add the ground lamb, breaking it up with a spoon and cook until browned.
  5. Stir in the crushed tomatoes, cinnamon, salt, and pepper. Let the mixture simmer for about 10 minutes.
  6. For the béchamel sauce, heat the milk in a saucepan until hot but not boiling. In another saucepan, melt the butter, then add the flour, stirring until it forms a paste. Gradually add the hot milk, whisking continuously until the sauce thickens. Add the nutmeg, salt, pepper, and half of the Parmesan cheese.
  7. Arrange a layer of eggplant slices at the bottom of the skillet, top with half of the meat mixture. Repeat with the remaining eggplant and meat.
  8. Pour the béchamel sauce over the top, spreading it evenly, then sprinkle the remaining Parmesan cheese on top.
  9. Bake in the oven for about 30 minutes, or until the top is golden and bubbling.
  10. Let the Moussaka rest for a few minutes before serving.

And there you have it, a rustic, hearty Moussaka cooked in the versatile cast-iron skillet. It's a dish that takes you on a journey right to the heart of Greece, from the comfort of your own kitchen. Enjoy the ride.

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