Moussaka

Moussaka is a hearty Mediterranean dish made with layers of tender eggplant, spiced ground meat (usually lamb or beef), and creamy béchamel sauce. Baked until golden, it’s a rich and comforting meal that combines savory flavors with a smooth, velvety texture. Great for family meals, moussaka is a true crowd-pleaser.

Ingredients

• 1 onion, chopped

• 4 cloves garlic, minced

• 2 tbsp olive oil

• 900g ground beef or lamb

• 1 tbsp dried oregano

• 1 tsp Greek allspice

• 1 tsp cinnamon

• 1 tsp cayenne pepper

• 1 tsp black pepper

• 2 tbsp tomato paste

• 2-3 Yukon gold potatoes

• 3 large eggplants (aubergines)

• Salt (for sprinkling and to taste)

• 100g pecorino or Parmesan cheese

• Olive oil for cooking

For the Béchamel Sauce:

• 115g unsalted butter

• 60g plain flour

• 950ml whole milk

• 4 egg yolks

• 1 bay leaf

• 1/2 tsp ground nutmeg

• 1 tsp salt

Method

1. Salt the eggplants: Sprinkle salt over the eggplants and set aside to draw out excess moisture.

2. Cook the meat sauce: Heat olive oil in a large skillet over medium-high heat, add the onions. Brown the ground meat. Season with salt. When the meat is browned and the onions have softened, add the garlic, oregano, allspice, cinnamon, cayenne pepper, black pepper, and tomato paste. Stir for 2-3 minutes. Simmer for 20 minutes. Taste and adjust seasoning as needed. Set aside.

3. Fry the potatoes: Peel and slice the potatoes into 1/4-inch rounds. Shallow fry in oil until tender, then set aside to drain.

4. Fry the eggplants: Shallow fry the eggplants slices in oil until tender. Drain on paper towels.

5. Make the béchamel sauce: Heat the milk in a pot until steaming, but not boiling. In another pot, melt the butter, then whisk in the flour to make a roux. Cook for a few minutes, then gradually add the warm milk, whisking constantly. Add the bay leaf, nutmeg, and 1 tsp salt, and cook until slightly thickened (about 15 minutes). Remove the bay leaf.

6. Add the egg yolks: Whisk the egg yolks in a bowl. Slowly add a ladle of béchamel to the eggs, whisking constantly. Gradually pour the egg mixture back into the béchamel while stirring on low heat.

7. Assemble the moussaka: Preheat the oven to 180°C (350°F). Layer the bottom of a baking dish with overlapping potato slices. Add half of the aubergine, then top with the meat sauce. Layer the remaining eggplants on top. Pour the béchamel sauce evenly over everything, then sprinkle the Parmesan cheese on top.

8. Bake: Bake for 30-45 minutes until the top is golden and bubbly. Let it cool for 15 minutes before serving.