Moussaka
Layers of spiced lamb mince, silky roasted aubergine, and a golden béchamel crust. The ultimate Greek comfort dish.
Ingredients
- 2 large aubergines, sliced into 1 cm rounds
- 500g lamb mince
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 400g tin of chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 150ml red wine
- 3 tbsp olive oil
- Salt and freshly ground black pepper
- For the béchamel: 60g butter, 60g plain flour, 600ml whole milk, 2 egg yolks, 50g Kefalotyri or Parmesan, grated, pinch of nutmeg
Method
- 1
Salt the aubergine slices and leave for 30 minutes. Pat dry. Brush with olive oil and grill or roast at 200 °C for 20 minutes until golden and tender.
- 2
Brown the lamb mince in a large pan over high heat. Remove and set aside. In the same pan, soften the onion in olive oil for 8 minutes. Add the garlic and spices, cook 1 minute.
- 3
Return the lamb, add the wine and let it bubble for 2 minutes. Add the tomatoes and tomato purée. Simmer uncovered for 20 minutes until thick. Season well.
- 4
Make the béchamel: melt butter in a saucepan, whisk in flour and cook for 1 minute. Gradually whisk in the milk over medium heat until thick and smooth. Remove from heat, stir in egg yolks, cheese, and nutmeg. Season.
- 5
Preheat oven to 180 °C (160 °C fan). Layer half the aubergine in a deep baking dish. Spread all the meat sauce over it. Top with the remaining aubergine.
- 6
Pour the béchamel over the top and spread evenly. Sprinkle with a little extra cheese.
- 7
Bake for 45–50 minutes until the top is golden and bubbling. Rest for 20 minutes before serving — this is essential for clean slices.
