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 eggplantWoolworths
- 60 ml olive oilWoolworths
- saltWoolworths
- 30 ml olive oilWoolworths
- 1 onionWoolworths
- 3 garlic clovesWoolworths
- 500 g ground lambWoolworths
- 400 g canned crushed tomatoesWoolworths
- 30 g tomato pasteWoolworths
- 125 ml red wineWoolworths
- 1 cinnamon stickWoolworths
- 5 ml dried oreganoWoolworths
- black pepperWoolworths
- 75 g butterWoolworths
- 75 g all-purpose flourWoolworths
- 750 ml whole milkWoolworths
- 2 egg yolksWoolworths
- 80 g grated Parmesan or Kefalotyri cheeseWoolworths
- nutmegWoolworths
- white pepperWoolworths
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Essential
- oven
- baking sheet
- large pan
- whisk
- saucepan
- baking dish (23×33 cm)
Helpful
- spatula or spoonoptional
- knifeoptional
- cutting boardoptional
Beverage pairings
Wine
Shiraz
Medium to full-bodied red
Australian Shiraz complements the lamb and warm spices (cinnamon, oregano) beautifully. The wine's peppery notes echo the dish's complexity.
Grenache or Grenache blend
Medium-bodied red
The fruit-forward nature and slight earthiness pair well with the tomato-based meat sauce and creamy béchamel layers.
Sangiovese
Medium-bodied red
Italian-style but widely available in Australia. Bright acidity cuts through the richness of the béchamel while complementing the Mediterranean flavours.
Beer
Australian Pale Ale
Pale Ale
Balanced bitterness and citrus notes cut through the rich, creamy béchamel layer while enhancing the lamb's savoury depth.
Amber Lager
Amber Lager
Smooth and slightly sweet with caramel notes that complement both the spiced meat sauce and the creamy topping without overwhelming the dish.
Non-alcoholic
Sparkling water with lemon
Cleanses the palate between bites, cutting through the richness of the béchamel and helping balance the meal's heaviness.
Greek mountain tea (Tsai tou vounou)
Herbal and aromatic, this traditional pairing honours the Greek origins of the dish while aiding digestion of the rich, layered components.
Unsweetened iced tea
Refreshing alternative that provides palate cleansing without competing with the complex Mediterranean flavours.
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