Name: Greek Moussaka
Prep time: 45 min
Cook time: 90 min
Total time: 165 min
Ingredients: 3 large aubergines (sliced 1 cm thick); 2 potatoes (peeled and thinly sliced); 6 tbsp olive oil; 1 onion (finely chopped); 2 cloves garlic (minced); 700 g lamb or beef mince; 100 ml red wine; 400 g canned chopped tomatoes; 1 tbsp tomato paste; 1 cinnamon stick; 1 tsp dried oregano; 80 g butter; 80 g plain flour; 800 ml whole milk; 2 egg yolks; 80 g kefalotyri or Parmesan (grated); 1 pinch nutmeg; Salt and black pepper

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Classic Greek moussaka layered with roasted aubergine, potato, cinnamon-spiced lamb and a thick, golden béchamel.

About this Greek recipe

The modern Greek moussaka, with its tall béchamel topping, was popularised in the early twentieth century by the chef Nikolaos Tselementes. A long rest after baking lets it slice cleanly.

Ingredients you will need

The main ingredients are large aubergines, potatoes, olive oil, onion, garlic, lamb or beef mince. Exact quantities are in the recipe card below.

How long it takes

Allow 2 hr 45 min in total: 45 min of preparation, 1 hr 30 min of cooking and 30 min of resting, chilling or soaking. The recipe serves 8.

Greek Moussaka

Classic Greek moussaka layered with roasted aubergine, potato, cinnamon-spiced lamb and a thick, golden béchamel.

Print Recipe

Prep Time 45

Cook Time 1 30

Resting 30

Total Time 2 45

Servings: 8 servings

Course: Main Course

Cuisine: Greek

Calories: 690

Ingredients Method Notes

Ingredients

3 large aubergines sliced 1 cm thick
2 potatoes peeled and thinly sliced
6 tbsp olive oil
1 onion finely chopped
2 cloves garlic minced
700 g lamb or beef mince
100 ml red wine
400 g canned chopped tomatoes
1 tbsp tomato paste
1 cinnamon stick
1 tsp dried oregano
80 g butter
80 g plain flour
800 ml whole milk
2 egg yolks
80 g kefalotyri or Parmesan grated
1 pinch nutmeg
Salt and black pepper

Method

Heat the oven to 200°C. Brush the aubergine and potato slices with oil, season and roast for 20–25 minutes until tender.
Soften the onion and garlic in a little oil, add the mince and brown. Add the wine, tomatoes, tomato paste, cinnamon and oregano and simmer for 30 minutes until thick.
Make the béchamel: melt the butter, stir in the flour, whisk in the milk and cook until thick. Off the heat, beat in the yolks, half the cheese and nutmeg.
Lower the oven to 180°C. Layer the potatoes, half the aubergine, the meat sauce and the remaining aubergine in a 23 × 33 cm dish.
Pour over the béchamel and sprinkle with the remaining cheese.
Bake for 45 minutes until deep golden. Rest for 30 minutes before cutting.

Notes

Roasting the aubergine instead of frying it keeps the moussaka lighter and less oily.