What is the primary ingredient in traditional Greek moussaka?

The primary ingredient in traditional Greek moussaka is eggplant, also called aubergine.

Greek moussaka is typically made by layering cooked eggplant with a seasoned minced-meat sauce, often made with beef or lamb, tomatoes, onions, and warm spices. A creamy béchamel sauce is usually spread over the top before the dish is baked until browned.

Potatoes are common in many Greek recipes and may form a bottom layer, but they are not the defining ingredient of the classic eggplant-based version. Zucchini can also appear in family recipes or regional variations, while tomato is generally part of the meat sauce rather than the dish’s main base.

Moussaka has related versions across the Balkans, Turkey, the Levant, and Egypt, so recipes differ considerably. Some versions are potato-based or assembled without béchamel. The Greek style became especially recognizable in the modern era through its layered structure and eggplant foundation, making eggplant the canonical answer for a general-knowledge quiz.