Greek Moussaka Recipe

Layers of silky aubergine, cinnamon-spiced meat and golden bechamel — moussaka is Greece's great celebration bake, rich, comforting and worth assembling.

Prep time

30 mins

Cook time

60 mins

Total time

90 mins

Servings

4 servings

Calories

640

Ingredients

• 2 large eggplants, sliced
• 500 g minced lamb or beef
• 1 onion, chopped
• 2 garlic cloves, crushed
• 400 g chopped tomatoes
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp tomato paste
• 50 g butter
• 50 g plain flour
• 500 ml milk
• 1 egg yolk
• 80 g Parmesan, grated
• Olive oil, salt and pepper

Instructions

1. Salt the eggplant slices, rest 20 minutes, pat dry, then fry or grill until golden; set aside.
2. Brown the meat with onion and garlic, add tomatoes, tomato paste, cinnamon and half the nutmeg, and simmer 20 minutes.
3. Melt the butter, whisk in the flour, cook 1 minute, then whisk in the milk until thick; off the heat, stir in the yolk and half the Parmesan.
4. Layer half the eggplant in a baking dish, top with the meat sauce, then the remaining eggplant.
5. Pour over the bechamel, scatter with the remaining Parmesan, and bake at 180C for 35 to 40 minutes until golden and bubbling.
6. Rest for 15 minutes before slicing so the layers hold their shape.

Pro tips

• Resting after baking is essential; cut too soon and the layers slide apart.
• Salting eggplant removes bitterness and helps it brown, not soak up oil.
• A pinch of cinnamon in the meat is the classic Greek touch.
• Make it a day ahead; it reheats and slices even better.

Frequently asked questions