Moussaka

Name: Moussaka
Prep time: 35 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 large eggplants (about 1 kg total), sliced 1 cm thick; 500 g lamb mince (or beef mince); 1 large onion, finely diced; 3 garlic cloves, minced; 400 g chopped tomatoes (1 can); 2 tbsp tomato paste; 100 ml red wine; 1 tsp dried oregano; 1/2 tsp ground cinnamon; 60 g butter (for the bechamel); 60 g plain flour (for the bechamel); 700 ml warm milk; 2 egg yolks; 80 g grated kefalotyri (or parmesan); 3 tbsp olive oil; Salt and freshly ground black pepper

Moussaka exists in various forms across the Middle East and Balkans, but the Greek version became the most internationally recognised through a deliberate standardisation. Chef Nikolaos Tselementes, who trained in France, published a recipe in the 1920s that added a béchamel topping to the layered eggplant and minced meat. The eggplant must be fried before layering — this removes moisture, preventing the dish from becoming waterlogged during baking, and adds a depth of flavour that raw eggplant cannot provide. The meat sauce is spiced with cinnamon and allspice in the Greek tradition, giving it a warm, faintly sweet undertone. The béchamel sets during the long bake into a golden, soufflé-like crust. Resting the dish for twenty to thirty minutes after baking allows the layers to firm up and hold their shape when cut.

Total time1h 45m

Active time35m

Servings4

DifficultyMedium

Cost$$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

🕐

Slow simmered

Low and slow cooking

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

2 large eggplants (about 1 kg total), sliced 1 cm thick
500 g lamb mince (or beef mince)
1 large onion, finely diced
3 garlic cloves, minced
400 g chopped tomatoes (1 can)
2 tbsp tomato paste
100 ml red wine
1 tsp dried oregano
1/2 tsp ground cinnamon
60 g butter (for the bechamel)
60 g plain flour (for the bechamel)
700 ml warm milk
2 egg yolks
80 g grated kefalotyri (or parmesan)
3 tbsp olive oil
Salt and freshly ground black pepper

How to make it

1Slice 2 large eggplants into 1 cm rounds, salt them generously and let them sit in a colander for 30 minutes to draw out the bitter water; pat dry with paper towels.
2Brush the slices with olive oil and roast at 200 C for 20-25 minutes, turning once, until golden and tender.
3In a wide pan heat 2 tbsp oil over medium-high and brown 500 g minced lamb with one chopped onion and 3 garlic cloves for 8-10 minutes, then deglaze with 100 ml red wine and let it reduce.
4Add 400 g chopped tomatoes, 2 tbsp tomato paste, half a tsp cinnamon and 1 tsp oregano; simmer 20 minutes until thick and no excess liquid pools at the edge.
5For the bechamel melt 60 g butter in a saucepan, whisk in 60 g flour and cook 2 minutes until blond, then gradually add 700 ml warm milk whisking constantly until thick; off the heat, let it cool 30 seconds and beat in 2 egg yolks with 80 g grated kefalotyri or parmesan.
6In a 30x20 cm baking dish layer half the eggplant, all the lamb sauce, the remaining eggplant, then pour the bechamel on top and level it with a spatula.
7Bake at 180 C for 40-45 minutes until the top is deeply golden and the sauce bubbles at the edges.
8Rest the moussaka for 15-20 minutes before cutting; this step is non-negotiable so the layers set and the slices hold their shape.