Moussaka
Classic Greek Moussaka is the ultimate comfort dish with layers of tender potato, golden roasted eggplant, rich spiced lamb or beef, and a luscious, cheesy béchamel baked to perfection.
How long will it take?
1 hour 45 minutes
What’s the serving size?
Serves 6
What do I need?
For the Vegetable Layers
- 2 large eggplants, sliced 1-centimetre thick
- 3 large potatoes, peeled and sliced 1-centimetre thick
- Olive oil, for brushing
- Salt
- Freshly ground black pepper
For the Meat Sauce
- 2 tbsp olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, minced
- 500 g lamb or beef mince
- 2 tbsp tomato paste
- 400 g crushed tomatoes
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- ½ tsp allspice (optional)
- Salt, to taste
- Freshly ground black peper, to taste
For the Béchamel Sauce
- 4 tbsp unsalted butter
- 4 tbsp plain flour
- 3 cups milk
- Pinch of ground nutmeg
- ½ cup grated parmesan or kefalotyri
- 1 egg, whisked
- Salt
- Freshly ground black pepper
How do I make it?
- Preheat oven to 200C.
- Lay the eggplant and potato slices on baking trays.
- Brush with olive oil, season with salt and pepper, and roast for 20–25 minutes until tender and lightly golden.
- In a large pan, heat olive oil and sauté onion until soft.
- Add garlic and cook for 1 minute.
- Add mince and cook until browned.
- Stir in tomato paste, crushed tomatoes, cinnamon, oregano, allspice, salt, and pepper.
- Simmer for 15 minutes until thick and fragrant.
- Make the béchamel by melting butter in a saucepan.
- Add flour and whisk for 1 minute.
- Slowly add milk, whisking until smooth and thickened.
- Season with nutmeg, salt, and pepper.
- Remove from heat, stir in cheese, then whisk in the egg quickly to avoid curdling.
- Layer half the potatoes across the base of a deep baking dish. Add half the eggplant over potatoes, then add all the meat sauce. Top with remaining eggplant and potato.
- Pour béchamel evenly over the top and bake in oven for 40 minutes.
- Reduce oven to 180C and bake for a further 35–40 minutes, until the top is golden and bubbling.
- Let rest 10–15 minutes before slicing—this helps it hold its shape.
