Moussaka

About This Recipe

Moussaka is arguably the most iconic dish in Greek cuisine: a layered casserole of roasted aubergine, richly spiced meat sauce and silky, egg-enriched béchamel, baked until the top is golden and the interior is set just enough to slice. Every Greek household has a version passed down through generations, with small variations in spicing, the thickness of layers, and whether potato is included at the base. At its best, moussaka is deeply satisfying — the bittersweet aubergine absorbing the meat juices, the cinnamon and allspice warming the sauce, and the béchamel providing a creamy, gratinéed crown. It is a dish for Sundays, for celebrations, for guests — and it improves enormously the day after baking.

Ingredients

Serves 4

• 3 largeaubergines (eggplants)(about 1kg total)
• 4 tablespoonsolive oil(divided)
• 500 gminced lamb(or beef)
• 1 largeonion(finely chopped)
• 4 clovesgarlic(minced)
• 400 gtinned chopped tomatoes
• 2 tablespoonstomato purée
• 125 mlred wine
• 1 teaspoonground cinnamon
• 0.5 teaspoonground allspice
• 0.5 teaspoondried oregano
• 1bay leaf
• 60 gunsalted butter
• 60 gplain flour
• 600 mlwhole milk(warmed)
• 2egg yolks
• 60 gkefalotyri cheese(or Parmesan, grated)
• 0.25 teaspoonfreshly grated nutmeg
• 1.5 teaspoonsfine salt(divided)
• 0.5 teaspoonblack pepper

Instructions

1. 1

   Prepare and roast the aubergine

   Slice the aubergines lengthways into 8mm rounds. Lay on baking trays, brush generously with olive oil and season with salt. Roast at 200°C (390°F) for 25–30 minutes, turning once, until golden and softened. Set aside.

   Salt the aubergine slices and leave for 20 minutes before brushing with oil to draw out excess moisture.

2. 2

   Make the meat sauce

   Heat 2 tablespoons of olive oil in a large frying pan over high heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for 1 minute. Add the lamb and cook, breaking it up, until browned. Add the red wine and simmer for 2 minutes. Add the tomatoes, tomato purée, cinnamon, allspice, oregano, bay leaf, salt and pepper. Simmer uncovered for 20 minutes until the sauce is thick and almost dry.

3. 3

   Make the béchamel

   Melt the butter in a medium saucepan over medium heat. Add the flour and whisk for 1 minute to form a roux. Gradually pour in the warm milk, whisking continuously to prevent lumps. Cook, stirring, for 5–7 minutes until the sauce is thick and smooth. Remove from heat, stir in the nutmeg and half the cheese. Cool slightly, then beat in the egg yolks. Season with salt.

4. 4

   Assemble the moussaka

   Grease a deep 30x20cm baking dish. Lay half the aubergine slices in the base. Spread the meat sauce evenly over the top. Lay the remaining aubergine slices over the meat. Pour the béchamel over the aubergine layer, spreading it to the edges. Sprinkle the remaining cheese over the top.

5. 5

   Bake and rest

   Bake at 180°C (355°F) for 45 minutes until the top is deep golden brown and the filling is set. Remove from the oven and rest for at least 15 minutes before slicing — this is essential for clean portions.

Variations

• •

  Vegetarian moussaka: replace the meat sauce with a lentil and mushroom ragù with the same spices.

• •

  Add a layer of sliced courgettes alongside the aubergine.

• •

  Use a mixture of lamb and pork mince for a richer, more complex meat layer.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Cool completely and refrigerate for up to 4 days. Reheat individual portions at 160°C (320°F) for 15 minutes or microwave covered. Freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions