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Greek Moussaka

Classic Greek moussaka layered with roasted aubergine, potato, cinnamon-spiced lamb and a thick, golden béchamel.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Resting 30 minutes
Total Time 2 hours 45 minutes
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
 

  1. Heat the oven to 200°C. Brush the aubergine and potato slices with oil, season and roast for 20–25 minutes until tender.
  2. 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.
  3. 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.
  4. 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.
  5. Pour over the béchamel and sprinkle with the remaining cheese.
  6. 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.