Greece · Meat Dishes

Moussaka

135 min6 servings730 kcal

Three components built and assembled: roasted eggplant, cinnamon-spiced lamb sauce reduced until thick, and a Greek béchamel enriched with egg yolks that sets firm during baking so the slices hold.

Moussaka

Ingredients

  • large eggplants, cut into 1 cm rounds2
  • medium potatoes, peeled and sliced 5 mm thin (optional)2
  • minced lamb, or half lamb half beef500 g
  • large onion, finely chopped1
  • garlic cloves, minced3
  • dry red wine150 ml
  • canned crushed tomatoes400 g
  • tomato paste1 tbsp
  • ground cinnamon0.5 tsp
  • cloves, whole2
  • dried oregano1 tsp
  • unsalted butter, plus a little for the dish60 g
  • plain flour60 g
  • whole milk700 ml
  • egg yolks2
  • freshly grated nutmeg0.5 tsp
  • graviera or parmesan, finely grated50 g
  • olive oil (3 tbsp for the eggplant, 1 tbsp for the potatoes, 2 tbsp for the sauce)6 tbsp
  • saltto taste
  • freshly ground black pepperto taste

Method

  1. 1Salt and roast the eggplant. Lay the eggplant rounds in a single layer, sprinkle both sides with salt, and leave for 30 minutes — brown liquid will appear on the surface. Pat each slice thoroughly dry with paper towels, pressing firmly. Brush both sides with 3 tablespoons of the olive oil and roast at 200°C for 20 to 25 minutes, flipping halfway, until golden and soft. Do not crowd the pan: crowded slices steam instead of roasting and turn soggy. If using potatoes, parboil the slices for 6 minutes, drain, toss with 1 tablespoon of the oil and roast on a second tray at 200°C for 10 to 15 minutes, until lightly golden.
  2. 2Make the meat sauce. Heat 2 tablespoons of the olive oil in a wide pan over medium-high heat. Brown the onion until golden, about 8 minutes. Add garlic and cook 1 minute. Add the minced meat and brown in batches if needed — do not steam it. When browned, add tomato paste and stir 2 minutes. Pour in the red wine and let it reduce by half. Add the crushed tomatoes, cinnamon, cloves, oregano, salt, and pepper. Simmer uncovered over low heat for 35 to 45 minutes until very thick — the sauce should hold its shape when pressed with a spoon, not pool. Remove the cloves. This thickness is essential: a wet sauce makes the whole dish collapse.
  3. 3Make the Greek béchamel. Warm the milk in a small pan until it steams, without letting it boil, and set it aside. Melt the butter in a second saucepan over medium heat. Add flour and whisk constantly for 90 seconds until the roux smells lightly toasted. Gradually pour in the warm milk, whisking continuously to prevent lumps. Cook over medium heat, whisking, until very thick — about 8 to 10 minutes. The béchamel should hold a mound on the whisk. Remove from heat. Beat the egg yolks lightly, then whisk them quickly into the hot béchamel — do this fast to prevent scrambling. Add nutmeg, half the grated cheese, salt, and pepper. The egg yolks are what makes Greek béchamel set like a custard rather than slide off.
  4. 4Assemble. Butter a 20 × 30 cm baking dish at least 7 cm deep. Layer the potato slices on the bottom (if using). Add half the eggplant. Spread all the meat sauce evenly — press it flat. Add the remaining eggplant. Pour the béchamel over the top and smooth it with a spatula right to the edges. Sprinkle the remaining cheese. Turn the oven down to 180°C and bake for 45 to 50 minutes until the top is deep golden and the béchamel has set completely.
  5. 5Rest and serve. Remove from the oven and leave to rest at room temperature for at least 25 minutes before cutting. This is not optional — the layers need to set or the moussaka collapses when sliced. Cut with a sharp knife in a single decisive downward motion. Serve with a simple green salad and crusty bread.