Greek Moussaka
Layered eggplant, spiced minced meat and silky béchamel bake, a comforting classic from Greece.
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Serves
- 4
- Difficulty
- Medium
Method
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Step 1 of 6
Brush the eggplant slices with olive oil and roast on a baking tray at 200°C / 400°F (180°C fan) for 15 minutes until softened and lightly golden.
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Step 2 of 6
Meanwhile, heat a drizzle of olive oil in a pan, sauté the onion until translucent, add garlic and cook 1 minute, then stir in the minced meat and brown for 5‑6 minutes.
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Step 3 of 6
Add the tomatoes, tomato paste, wine, oregano, cinnamon, nutmeg, salt and pepper; simmer gently for 20 minutes until the sauce thickens and the flavours meld.
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Step 4 of 6
To make the béchamel, melt butter in a saucepan, whisk in flour and cook 1 minute, then gradually whisk in the warm milk, stirring constantly until smooth; remove from heat, stir in egg yolks, nutmeg, salt and Parmesan.
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Step 5 of 6
In a greased baking dish, layer half the eggplant, cover with the meat sauce, add the remaining eggplant, then pour the béchamel over the top, smoothing with a spatula.
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Step 6 of 6
Bake at 180°C / 350°F (160°C fan) for 45 minutes until the top is golden and set; let rest 10 minutes before serving.
Notes from the kitchen
If eggplant is unavailable, use sliced courgette. For a lighter version, substitute half the meat with lentils. Store leftovers covered in the fridge for up to 3 days; reheat gently to avoid a dry top.
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