Moussaka

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C fan. Lightly grease a small baking dish, about 18 x 14 cm. Arrange the eggplant slices on trays, brush both sides with the olive oil, and season with salt and black pepper. Roast for 18-20 minutes, turning once halfway, until the slices are tender and lightly browned at the edges. Roasting rather than frying keeps the dish within time while still concentrating the eggplant's flavor.

   500 g eggplants, cut lengthwise into 8-10 mm slices30 ml olive oil5 g fine salt1 g black pepper5 ml olive oil for greasing
2. 2

   While the eggplant roasts, make the lamb filling. Heat the olive oil in a sauté pan over medium-high heat. Add the onion and cook for 3-4 minutes until softened and lightly golden, then add the garlic for 30 seconds until fragrant. Add the ground lamb and break it up well; cook for 5-6 minutes until no pink remains and some browned bits form, which will deepen the flavor.

   15 ml olive oil120 g onion, finely diced8 g garlic, minced250 g ground lamb
3. 3

   Stir in the tomato paste and cook for 1 minute to remove its raw taste. Add the red wine and let it reduce by about half, scraping up any browned bits. Add the tomato passata, cinnamon, oregano, salt, and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the filling is thick and spoonable rather than watery; this is essential so the moussaka slices cleanly after baking.

   15 g tomato paste60 ml dry red wine180 g tomato passata1 g ground cinnamon1 g dried oregano4 g fine salt1 g black pepper
4. 4

   For the béchamel, melt the butter in a small saucepan over medium heat. Add the flour and whisk constantly for about 1 minute to form a pale roux; do not let it brown. Gradually whisk in the milk in 3 additions, keeping it smooth after each addition. Cook for 3-4 minutes, whisking, until thick enough to coat the back of a spoon.

   25 g unsalted butter25 g plain flour300 ml whole milk
5. 5

   Remove the béchamel from the heat and whisk in the Parmesan, nutmeg, salt, and black pepper. Let it cool for 1 minute, then whisk in the egg yolk quickly so it enriches the sauce without scrambling. The finished sauce should be thick but still spreadable.

   35 g Parmesan, finely grated0.5 g ground nutmeg2 g fine salt0.5 g black pepper1 egg yolk
6. 6

   Lower the oven to 200°C fan. Assemble the moussaka in the greased dish: make a first layer with half the roasted eggplant, overlapping slightly; spread over all the lamb filling in an even layer; top with the remaining eggplant. Spoon over the béchamel and spread it to the corners. Finish with the remaining Parmesan for a well-browned crust.

   5 ml olive oil for greasing10 g Parmesan, finely grated500 g eggplants, cut lengthwise into 8-10 mm slices250 g ground lamb120 g onion, finely diced8 g garlic, minced15 ml olive oil180 g tomato passata15 g tomato paste60 ml dry red wine1 g ground cinnamon1 g dried oregano4 g fine salt1 g black pepper25 g unsalted butter25 g plain flour300 ml whole milk35 g Parmesan, finely grated1 egg yolk0.5 g ground nutmeg2 g fine salt0.5 g black pepper
7. 7

   Bake for 18-20 minutes until bubbling around the edges and deeply golden on top. If needed, switch to grill for the last 1-2 minutes for extra color, watching closely so it does not burn.

8. 8

   Rest the moussaka for 10 minutes before slicing; this short rest helps the layers settle and makes serving neater. Serve hot.

Origin & History

Moussaka is one of Greece's most internationally recognized baked dishes, though layered eggplant casseroles appear across the eastern Mediterranean and Balkans. The modern Greek version, crowned with a rich béchamel, is often associated with early 20th-century urban Greek cooking and the influence of French culinary technique.