Greek Moussaka
- Protein
- P 28g
- Carbohydrates
- C 32g
- Fat
- F 35g
- high protein
- high fat
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 cupsoptional
- measuring spoonsoptional
Beverage pairings
Wine
Yalumba Barossa Shiraz
Medium-bodied red
Complements the lamb and warm spices (cinnamon, oregano) with ripe fruit and subtle oak
Penfolds Bin 389 Cabernet Shiraz
Full-bodied red blend
Rich tannins and dark fruit mirror the depth of the meat sauce and béchamel richness
Lake's Folly Cabernet Sauvignon
Medium to full-bodied red
Structured acidity cuts through the creamy béchamel while supporting the layered flavors
Beer
Little Creatures Pale Ale
American-style Pale Ale
Hoppy bitterness balances the rich béchamel and savory lamb, with citrus notes refreshing the palate
Stone & Wood Pacific Ale
Pale Ale
Tropical and pine notes complement Mediterranean flavors; moderate body suits the dish's richness
Non-alcoholic
Sparkling water with lemon
Cleanses the palate between bites of rich béchamel and savory lamb sauce
Greek herbal tea (mountain tea/Sideritis)
Warm, aromatic complement to Mediterranean cuisine; pairs well with the oregano and spice profile
Fresh pomegranate juice
Tart acidity and subtle sweetness echo Mediterranean traditions while refreshing the palate
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