Greek Moussaka
Ingredients
- 1 kgeggplant (sliced into 1 cm rounds)
- 60 mlolive oil (for eggplant)
- Salt
- 30 mlolive oil (for meat sauce)
- 1onion (large, finely chopped)
- 3garlic cloves (minced)
- 500 gground lamb (or beef)
- 400 gcanned crushed tomatoes
- 30 gtomato paste
- 125 mlred wine
- 1cinnamon stick
- 5 mldried oregano
- Black pepper
- 75 gbutter
- 75 gall-purpose flour
- 750 mlwhole milk (warmed)
- 2egg yolks
- 80 ggrated Parmesan or Kefalotyri cheese
- Nutmeg (pinch)
- White pepper
Instructions
Brush eggplant slices with olive oil, season with salt. Bake at 200°C for 25 minutes until tender and golden. Set aside.
Heat oil in a large pan. Sauté onion and garlic until soft. Add meat, cook until browned. Add tomatoes, paste, wine, cinnamon, oregano, salt, and pepper. Simmer 30 minutes until thick. Remove cinnamon stick.
Melt butter, whisk in flour, cook 2 minutes. Gradually add warm milk, whisking constantly. Simmer until thick (5-7 minutes). Remove from heat, whisk in egg yolks, cheese, nutmeg, salt, and pepper.
In a 23×33 cm baking dish, layer half the eggplant, all the meat sauce, remaining eggplant, then pour béchamel on top.
Bake at 180°C for 45 minutes until golden and bubbling. Let rest 20 minutes before serving.
Recipe by
Paul NagleShop All Ingredients
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- 1 kg eggplant
- 60 ml olive oil
- salt
- 30 ml olive oil
- 1 onion
- 3 garlic cloves
- 500 g ground lamb
- 400 g canned crushed tomatoes
- 30 g tomato paste
- 125 ml red wine
- 1 cinnamon stick
- 5 ml dried oregano
- black pepper
- 75 g butter
- 75 g all-purpose flour
- 750 ml whole milk
- 2 egg yolks
- 80 g grated Parmesan or Kefalotyri cheese
- nutmeg
- white pepper
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Essential
- oven
- baking sheet
- large pan
- whisk
- saucepan
- baking dish (23×33 cm)
- knife
- cutting board
Helpful
- measuring spoonsoptional
- measuring cupsoptional
- wooden spoonoptional
Beverage pairings
Wine
Yalumba The Signature Cabernet Sauvignon Shiraz
Red Blend
Medium-bodied with warm spice and dark berry notes that complement the lamb, cinnamon, and oregano flavors
Penfolds Bin 389 Cabernet Shiraz
Red Blend
Rich and structured with plum and chocolate undertones that pair well with the rich béchamel and meat sauce
Mount Langi Ghiran Shiraz
Shiraz
Medium-bodied with pepper and dark fruit; elegant enough for the creamy top layer while supporting the savory meat
Beer
Little Creatures Pale Ale
Pale Ale
Balanced hoppy bitterness cuts through the richness of the béchamel and lamb meat sauce
Stone & Wood Pacific Ale
Pale Ale
Tropical citrus notes complement the oregano and tomato while refreshing between bites of the creamy, savory dish
Non-alcoholic
Greek Ouzo-Style Sparkling Water with Anise
Refreshing and aromatic; the anise note echoes Mediterranean spices in the moussaka
Freshly Brewed Iced Herbal Tea (Oregano, Thyme, Lemon)
Herbaceous and light; mirrors the oregano in the dish while providing refreshment between rich, creamy bites
Sparkling Lemonade
Bright acidity cleanses the palate and complements the warm spices without overwhelming the delicate béchamel
Ingredients
- 1kgeggplant(sliced into 1 cm rounds)
- 60mlolive oil(for eggplant)
- —salt
- 30mlolive oil(for meat sauce)
- 1onion(large, finely chopped)
- 3garlic cloves(minced)
- 500gground lamb(or beef)
- 400gcanned crushed tomatoes
- 30gtomato paste
- 125mlred wine
- 1cinnamon stick
- 5mldried oregano
- —black pepper
- 75gbutter
- 75gall-purpose flour
- 750mlwhole milk(warmed)
- 2egg yolks
- 80ggrated Parmesan or Kefalotyri cheese
- —nutmeg(pinch)
- —white pepper