greekdinner

Traditional Greek Moussaka

Name: Traditional Greek Moussaka
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 6 servings
Cuisine: greek
Ingredients: 3 large aubergines (eggplants) (sliced 1cm thick); 600 g ground lamb; 1 large onion (finely diced); 4 cloves garlic; 400 g canned chopped tomatoes; 2 tbsp tomato paste; 125 ml red wine; 1 tsp ground cinnamon; 1/2 tsp ground allspice; 1/4 tsp ground cloves; 60 g unsalted butter; 60 g plain flour; 750 ml whole milk (warm); 2 egg yolks; 80 g kefalotyri or Parmesan (grated); 1/4 tsp freshly grated nutmeg

Layers of spiced lamb, roasted aubergine and creamy béchamel — the great dish of the Greek table.

Prep

45 min

Cook

90 min

Servings

Difficulty

Hard

★★★★★

4.8(1,890 ratings)

#greek#lamb#aubergine#baked#comfort food#weekend

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About This Recipe

Moussaka is Greece's most iconic dish, codified by chef Nikolaos Tselementes in the 1920s into the version we know today. The combination of fragrant spiced lamb, silky béchamel and roasted aubergine creates a dish of remarkable complexity. It rewards effort handsomely.

Ingredients

Serves 6

3 largeaubergines (eggplants)(sliced 1cm thick)
600 gground lamb
1large onion(finely diced)
4 clovesgarlic
400 gcanned chopped tomatoes
2 tbsptomato paste
125 mlred wine
1 tspground cinnamon
1/2 tspground allspice
1/4 tspground cloves
60 gunsalted butter
60 gplain flour
750 mlwhole milk(warm)
2egg yolks
80 gkefalotyri or Parmesan(grated)
1/4 tspfreshly grated nutmeg

Instructions

1
Salt and roast aubergine
Arrange aubergine slices on paper towels. Sprinkle both sides with salt. Leave 30 minutes. Pat completely dry. Brush lightly with olive oil. Roast at 200°C / 400°F for 20 minutes, turning once, until golden.
Salting draws out moisture and bitterness, and prevents the aubergine from absorbing too much oil.
2
Make the lamb sauce
Brown lamb in batches in a large pan over high heat until well-coloured. Drain excess fat. Add onion, cook 5 minutes. Add garlic, tomato paste and spices, cook 1 minute. Add wine, reduce. Add tomatoes, simmer 20 minutes until thick. Season well.
3
Make the béchamel
Melt butter over medium heat. Whisk in flour and cook 2 minutes. Gradually add warm milk, whisking constantly to prevent lumps. Cook until thick, 5–8 minutes. Remove from heat, whisk in egg yolks, half the cheese, nutmeg, salt.
4
Assemble
Layer in a deep 30x20cm baking dish: half the aubergine, all the lamb, remaining aubergine, then béchamel poured evenly over the top. Scatter remaining cheese.
5
Bake
Bake at 180°C / 350°F for 45–50 minutes until top is deeply golden. Rest 20 minutes before cutting — this is crucial for the layers to set.

Pro Tips

→
Make it a day ahead — moussaka tastes even better the next day once the flavours meld.
→
The resting time before cutting is non-negotiable — rushing it makes a mess.
→
Use lamb, not beef, for the authentic Greek flavour profile — the spices work differently with lamb.

Variations

•
Vegetarian moussaka: replace lamb with lentils, mushrooms and more aubergine.
•
Potato moussaka: add a layer of thin potato slices beneath the aubergine.

Storage

Refrigerate up to 4 days. Freezes well for 3 months. Reheat covered at 160°C / 325°F.

History & Origin

While baked layered dishes have existed in the Middle East for centuries, the modern Greek moussaka was codified by chef Nikolaos Tselementes (1878–1958), who added the béchamel layer, elevating it into a national icon.

Frequently Asked Questions

Can I make this ahead?

Yes — it is actually recommended. Assemble and refrigerate up to 24 hours before baking. Alternatively, bake fully, refrigerate, and reheat at 160°C for 25 minutes.

Nutrition Facts

Per serving (400g) · 6 servings total

Calories680kcal

Protein36g

Carbohydrates34g

Fat42g

Fiber7g

Protein36g

Carbs34g

Fat42g

Time Summary

Prep time45 min

Cook time90 min

Total time135 min

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Ingredients

Serves 6

3 largeaubergines (eggplants)(sliced 1cm thick)

600 gground lamb

1large onion(finely diced)

4 clovesgarlic

400 gcanned chopped tomatoes

2 tbsptomato paste

125 mlred wine

1 tspground cinnamon

1/2 tspground allspice

1/4 tspground cloves

60 gunsalted butter

60 gplain flour

750 mlwhole milk(warm)

2egg yolks

80 gkefalotyri or Parmesan(grated)

1/4 tspfreshly grated nutmeg

Instructions

Salt and roast aubergine

Arrange aubergine slices on paper towels. Sprinkle both sides with salt. Leave 30 minutes. Pat completely dry. Brush lightly with olive oil. Roast at 200°C / 400°F for 20 minutes, turning once, until golden.

Salting draws out moisture and bitterness, and prevents the aubergine from absorbing too much oil.

Make the lamb sauce

Brown lamb in batches in a large pan over high heat until well-coloured. Drain excess fat. Add onion, cook 5 minutes. Add garlic, tomato paste and spices, cook 1 minute. Add wine, reduce. Add tomatoes, simmer 20 minutes until thick. Season well.

Make the béchamel

Melt butter over medium heat. Whisk in flour and cook 2 minutes. Gradually add warm milk, whisking constantly to prevent lumps. Cook until thick, 5–8 minutes. Remove from heat, whisk in egg yolks, half the cheese, nutmeg, salt.

Assemble

Layer in a deep 30x20cm baking dish: half the aubergine, all the lamb, remaining aubergine, then béchamel poured evenly over the top. Scatter remaining cheese.

Bake

Bake at 180°C / 350°F for 45–50 minutes until top is deeply golden. Rest 20 minutes before cutting — this is crucial for the layers to set.