Traditional Greek Moussaka
Layers of roasted aubergine and optional potato, a lamb or beef sauce with tomato, red wine, cinnamon and allspice, and a thick nutmeg béchamel enriched with egg yolks and cheese, baked until deep golden.
Ingredients
Vegetables
- 3 medium aubergines (eggplants), about 1.2 kg (2 lb 10 oz)
- 500 g (1 lb 2 oz) floury potatoes, peeled (optional)
- 6 tbsp (90 ml) olive oil
- 1 tsp fine salt
Meat sauce
- 1 tbsp (15 ml) olive oil
- 750 g (1 lb 10 oz) minced lamb or beef, or a mix
- 1 large onion (about 200 g), finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsp (32 g) tomato paste
- 120 ml (½ cup) dry red wine
- 400 g (14 oz) can chopped tomatoes or passata
- 1 tsp ground cinnamon or 1 cinnamon stick
- ¼ tsp ground allspice
- 1 tsp dried oregano
- 1 bay leaf
- ½ tsp sugar (optional)
- 1 tsp fine salt and ½ tsp black pepper
- 2 tbsp chopped parsley
Béchamel
- 90 g (6 tbsp) butter
- 90 g (¾ cup) plain flour
- 900 ml (3 ¾ cups) whole milk, warmed
- ¼ tsp grated nutmeg
- ¾ tsp fine salt and a pinch of white pepper
- 2 large egg yolks
- 60 g (¾ cup) grated kefalotyri or Parmesan
For the dish
- 2 tbsp dried breadcrumbs
- 20 g (¼ cup) extra grated cheese
Instructions
- Heat the oven to 220°C (425°F), or 200°C (400°F) fan. Slice the aubergines lengthways 1 cm (⅜ in) thick, salt for 20 minutes and pat dry.
- Brush with oil and roast 20–25 minutes, turning once, until soft and golden. Roast the sliced potatoes separately for 15–20 minutes, if using.
- Brown the mince for 8–10 minutes. Add the onion for 5 minutes, garlic for 30 seconds and tomato paste for 1 minute.
- Add the wine for 2 minutes, then the tomatoes, spices, oregano, bay, sugar, salt and pepper. Simmer uncovered 30–35 minutes until thick. Stir in the parsley.
- For the béchamel, cook the butter and flour for 2 minutes, whisk in the warm milk gradually and cook 5–7 minutes until thick. Off the heat, add the nutmeg, seasoning and cheese, cool 5 minutes and whisk in the yolks.
- Lower the oven to 180°C (350°F), or 160°C (325°F) fan. Oil the dish and scatter with breadcrumbs.
- Layer the potatoes, half the aubergine, all the meat sauce and the rest of the aubergine. Top with the béchamel and extra cheese.
- Bake 45–50 minutes until deep golden and bubbling.
- Rest at least 30 minutes before cutting.
Notes
- Make ahead: assemble a day ahead, refrigerate and bake from cold for 60–70 minutes.
- Meat sauce keeps 3 days in the fridge or 3 months frozen.
- Vegetarian: replace the meat with cooked brown lentils and mushrooms.
- Leftovers keep 4 days. Baked moussaka freezes for 3 months.