Greek

Moussaka

Hard · 2 hr

Serves 8GreekNut-free

Layered aubergine and spiced lamb topped with nutmeg-scented béchamel. Hearty, aromatic and worth the oven time.

2 hrTotal time

8Serves

4Steps

GreekCuisine

Method

Prep aubergine
Salt aubergine slices and rest 20 minutes. Pat dry and roast at 200°C until golden.
Why: Salting draws out bitterness and excess moisture.
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Cook lamb sauce
Brown lamb with onion and garlic. Add tomatoes, cinnamon and oregano. Simmer 30 minutes until thick.
Why: A thick sauce prevents a soggy bake.
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Make béchamel
Cook butter and flour, whisk in milk until smooth. Off heat, whisk in yolks, cheese and nutmeg.
Why: Yolks enrich the topping without curdling.
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Assemble and bake
Layer aubergine and lamb in a dish. Top with béchamel. Bake at 180°C for 45 minutes until bubbling and golden.
Why: Resting after baking sets clean slices.
Cook from here

Rest the moussaka 20 minutes before cutting — the layers hold together much better.

Prep aubergine
Salt aubergine slices and rest 20 minutes. Pat dry and roast at 200°C until golden.
Why: Salting draws out bitterness and excess moisture.
Cook from here
Cook lamb sauce
Brown lamb with onion and garlic. Add tomatoes, cinnamon and oregano. Simmer 30 minutes until thick.
Why: A thick sauce prevents a soggy bake.
Cook from here
Make béchamel
Cook butter and flour, whisk in milk until smooth. Off heat, whisk in yolks, cheese and nutmeg.
Why: Yolks enrich the topping without curdling.
Cook from here
Assemble and bake
Layer aubergine and lamb in a dish. Top with béchamel. Bake at 180°C for 45 minutes until bubbling and golden.
Why: Resting after baking sets clean slices.
Cook from here