About this Dish
Greece's most internationally recognised dish — layers of aubergine, spiced minced lamb and a rich béchamel sauce baked until golden and set. The dish has Ottoman origins but was refined into its modern form by chef Nikolaos Tselementes in the 1920s. Every Greek family has their own version and considers it definitive.
IngredientsServes 6
🍆Aubergines, 3 large, sliced into 1cm rounds
🥩Minced lamb, 600g
🧅Brown onion, 1 large, finely chopped
🍅Tinned chopped tomatoes, 400g
🧄Garlic, 3 cloves, minced
🫙Tomato paste, 2 tablespoons
🌿Ground cinnamon, 1 teaspoon, plus ground allspice, half teaspoon
🧈Unsalted butter, 60g
🥛Whole milk, 500ml
🧀Kefalotyri or Parmesan, 80g finely grated
Method
1
Salt the aubergine slices generously and leave them in a colander for 30 minutes to draw out moisture, then pat dry thoroughly with kitchen paper. Brush both sides lightly with olive oil and arrange on baking trays, roasting at 200°C for 20 minutes until golden and soft — this is far less greasy than frying and still gives wonderful flavour.2
While the aubergines roast, heat a splash of olive oil in a large pan over medium-high heat and fry the onion for 5 minutes until softened. Add the garlic and cook for another minute, then add the minced lamb, breaking it up and browning it fully for about 8 minutes.3
Stir in the tomato paste, tinned tomatoes, cinnamon, and allspice, then season well with salt and pepper. Let the meat sauce simmer uncovered for 20 minutes until it is thick and most of the liquid has evaporated — a wet sauce will make your moussaka collapse when sliced.4
Make the béchamel by melting the butter in a saucepan over medium heat, whisking in 60g plain flour to form a paste, then gradually pouring in the milk, whisking constantly to avoid lumps. Cook for 5 minutes until thick and smooth, then remove from heat and stir in half the grated cheese, a pinch of nutmeg, salt, and one egg yolk.5
To assemble, lightly oil a deep baking dish roughly 30x20cm. Lay half the aubergine slices across the base, spoon over all the meat sauce in an even layer, then arrange the remaining aubergine slices on top. Pour the béchamel over everything, smoothing it to the edges, and scatter the remaining cheese on top.6
Bake at 180°C for 45 minutes until the top is deeply golden and the dish is set and bubbling at the edges. This is crucial — let the moussaka rest for at least 20 minutes before cutting into it, or it will fall apart; the wait is absolutely worth it.User Reviews
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