Moussaka

Name: Moussaka
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 8 servings
Cuisine: Greece
Ingredients: 3 large aubergines, sliced into 1cm rounds; 800g lamb mince; 2 onions, finely diced; 4 garlic cloves, minced; 400g tinned tomatoes; 1 tsp each ground cinnamon, allspice, nutmeg; 150ml red wine; 80g each unsalted butter and plain flour; 800ml full-fat milk; 3 eggs, beaten; 100g Kefalotyri or Parmesan, grated

Greece

Moussaka was codified in its modern form by chef Nikolaos Tselementes in the 1920s, who added the French béchamel topping to the existing Levantine layered aubergine dish.

Greece's great layered casserole — spiced lamb mince with aubergine, topped with a thick béchamel that bakes to a golden custard-like cap. Rich and deeply satisfying.

Prep

40 mins

Cook

1 hr 20 mins

Difficulty

Medium

Calories

540 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

3 largeaubergines, sliced into 1cm rounds

800glamb mince

2onions, finely diced

4garlic cloves, minced

400gtinned tomatoes

1 tsp eachground cinnamon, allspice, nutmeg

150mlred wine

80g eachunsalted butter and plain flour

800mlfull-fat milk

3eggs, beaten

100gKefalotyri or Parmesan, grated

Method

Salt aubergine slices 30 minutes. Rinse, pat dry, fry in olive oil until golden both sides.

Brown lamb mince. Add onion and garlic. Cook until soft.

Add wine, tomatoes, purée and spices. Simmer 20 minutes until thick.

Make béchamel: melt butter, stir in flour, gradually whisk in milk until smooth and thick. Cool slightly, beat in eggs and half the cheese.

Layer baking dish: aubergine, meat sauce, aubergine, meat sauce. Pour béchamel over. Scatter remaining cheese.

Bake 180°C for 45-50 minutes until deeply golden. Rest 20 minutes before cutting.

Chef's Tip

The resting time is essential — moussaka needs to set before cutting or it will collapse. It actually tastes better the next day.

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Moussaka

Ingredients

Method

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