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Moussaka

Silky roast aubergine, cinnamon-spiced lamb and a thick golden béchamel. The Greek weekend project.

150 min 60 min hands-on Serves 6 Mediterranean Kid friendly

Moussaka layers aubergine, a spiced lamb sauce, and a creamy bechamel into a rich baked casserole. The classic Greek version is comforting and substantial, built up in patient layers. It is a project dish that rewards you with a generous, make-ahead bake.

Ingredients

  • 3 aubergines, about 900g, sliced 1cm thick
  • salt, for the aubergines, and to taste
  • 5 tbsp olive oil
  • 600 g ground lamb
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp tomato paste
  • 1 tsp cinnamon
  • 1 tsp dried oregano
  • 100 ml red wine, dry (optional)
  • 400 g chopped tomatoes, 1 tin
  • 100 ml water
  • black pepper, to taste
  • 60 g butter
  • 60 g plain flour
  • 600 ml whole milk, warm
  • ¼ tsp nutmeg, freshly grated
  • 2 egg yolks
  • 80 g parmesan, grated, or kefalotyri

Method

  1. Lay the aubergine slices on a tray and sprinkle both sides with salt. Leave for 30 minutes, until beads of water appear, then pat dry with kitchen paper; salting draws out water, so they roast silky rather than soggy.
  2. Meanwhile, heat 1 tablespoon of the oil in a large pan over a medium-high heat. Brown the lamb, pressing it flat for 3 to 4 minutes before breaking it up, until browned and crisp at the edges, 8 to 10 minutes in all. Spoon off most of the fat, add the onion and cook until soft, 5 to 6 minutes.
  3. Stir in the garlic, tomato paste, cinnamon and oregano for 1 minute, until fragrant and the paste darkens. Add the wine, if using, and bubble until almost gone, 1 to 2 minutes. Add the tomatoes and water, season with salt and pepper, and simmer gently, partly covered, for 25 to 30 minutes, until thick and rich.
  4. Once the aubergines are salted, heat the oven to 220°C (200°C fan). Brush the aubergine slices on both sides with the remaining oil and lay them on two lined baking trays in a single layer. Roast for 20 to 25 minutes, turning once, until soft and golden.
  5. Make the béchamel: melt the butter in a saucepan over a medium heat, whisk in the flour and cook for 1 minute, until it foams. Whisk in the milk a splash at a time until smooth, then simmer, stirring, until thick enough to coat a spoon, 5 to 6 minutes. Off the heat, let it cool for 2 minutes, then whisk in the nutmeg, egg yolks and half the parmesan.
  6. Turn the oven down to 180°C (160°C fan). In a baking dish about 20 by 30cm, layer half the aubergine, all the lamb, then the rest of the aubergine. Pour over the béchamel, spread it to the edges and scatter with the remaining parmesan.
  7. Bake for 40 to 45 minutes, until the top is puffed and deep golden in patches. Rest for at least 30 minutes before cutting; the layers set as it cools, so it slices into neat squares. Serve warm with a Greek salad or crusty bread.

Tips

  • Salt the aubergine slices and let them drain to remove bitterness and excess water before cooking.
  • Let the moussaka rest for a good while after baking so the layers firm up and slice neatly.
  • Add a little nutmeg and an egg yolk to the bechamel for a richer, set top layer.

Common questions

Can I make moussaka ahead?

Yes, it is ideal for making ahead. Assemble and bake, then reheat, or refrigerate assembled and unbaked, adding time when you cook it.

Do I have to fry the aubergine?

No, you can grill or roast the slices with a little oil to cut the richness while still softening them.