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Greek-style moussaka

 


Method 1

Ingredients

150-175ml/5-6fl oz olive oil

1 large onion, finely chopped

3 garlic cloves, crushed

900g/2lb lamb mince

50ml/2 fl oz white wine (a generous splash)

1 x 400g tin chopped tomatoes

1 x 5cm/2in piece cinnamon stick

handful fresh oregano leaves, preferably wild Greek oregano, chopped

3 large aubergines

salt and freshly ground black pepper

For the topping

75g/3oz butter

75g/3oz plain flour

600ml/1 pint milk

50g/2oz parmesan cheese, finely grated

2 medium free-range eggs, beaten

Preheat the oven at 200C/180C Fan/Gas 6.

For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else.

Slice the stalks off the aubergines and cut them lengthways into 5mm/¼in slices. Heat a frying pan until it is jumping hot, add one tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 ½-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go.

For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.

Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling.

Recipe tips

This dish can be assembled in advance then chilled until needed. Allow an extra 15 mins in the oven if cooking from cold.


Method 2

🇬🇷 Greek-Style Moussaka

🧺 Ingredients (Serves 6–8)

🍆 For the Vegetable Layer:

2 large eggplants (aubergines), sliced into ½-inch (1.25 cm) rounds

2 medium potatoes, thinly sliced (optional but traditional)

Olive oil, for brushing

Salt

🥩 For the Meat Sauce:

500g (1.1 lbs) ground beef or lamb (or a mix)

1 onion, finely chopped

2 garlic cloves, minced

400g (14 oz) canned chopped tomatoes

2 tbsp tomato paste

½ cup red wine (optional)

1 tsp ground cinnamon

1 tsp dried oregano

1 bay leaf (optional)

Salt and pepper, to taste

Olive oil, for cooking

🧀 For the Béchamel Sauce:

4 tbsp (60g) butter

4 tbsp (60g) all-purpose flour

2 ½ cups (600 ml) milk, warmed

Pinch of nutmeg

Salt and white pepper, to taste

1 egg, lightly beaten

½ cup grated Parmesan or Kefalotyri cheese

👨‍🍳 Instructions

1. Prepare Eggplant & Potatoes

Sprinkle eggplant slices with salt and let them sit for 20–30 minutes to draw out bitterness. Rinse and pat dry.

Brush eggplant and potato slices lightly with olive oil.

Roast or grill at 200°C/400°F for 20–25 minutes, flipping halfway, until softened and golden. Set aside.

2. Make the Meat Sauce

Heat olive oil in a pan. Sauté onion and garlic until soft.

Add ground meat and brown well.

Stir in tomato paste, wine (if using), and canned tomatoes.

Add cinnamon, oregano, bay leaf, salt, and pepper.

Simmer for 20–30 minutes until thickened. Remove bay leaf and set aside.

3. Make the Béchamel Sauce

In a saucepan, melt butter over medium heat.

Stir in flour and cook for 1–2 minutes to make a roux.

Gradually whisk in warm milk until smooth and thickened.

Add nutmeg, salt, and pepper. Remove from heat.

Let cool slightly, then stir in the beaten egg and half of the cheese.

4. Assemble the Moussaka

In a lightly oiled baking dish (about 9x13 inch):

Layer potatoes (if using) on the bottom.

Add a layer of roasted eggplant.

Spread the meat sauce evenly on top.

Add another layer of eggplant.

Pour the béchamel over the top, smoothing it out.

Sprinkle with remaining cheese.

5. Bake

Bake in a preheated oven at 180°C/350°F for 45–50 minutes, until golden and bubbling.

Let rest for at least 20–30 minutes before slicing – it sets better as it cools.

🥗 To Serve:

Serve with a simple Greek salad and crusty bread. Moussaka also reheats well and is even better the next day.

Would you like a vegetarian version or one using zucchini instead of eggplant?



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