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
- wooden spoon or spatula
- whisk
- saucepan
- baking dish (23x33 cm)
- knife
- cutting board
Helpful
- measuring spoonsoptional
- measuring cupsoptional
Beverage pairings
Wine
Barossa Valley Shiraz
Medium to full-bodied red
Rich dark fruit and spice complement the lamb and cinnamon notes in the moussaka. Australian classics like Penfolds or Torbreck work beautifully.
McLaren Vale Grenache
Medium-bodied red with bright acidity
Earthy undertones and red fruit flavours pair well with the tomato-based meat sauce and creamy béchamel.
Margaret River Cabernet Sauvignon
Full-bodied red with structure
Herbaceous notes echo the oregano while tannins cut through the richness of the cheese and cream layers.
Beer
Little Creatures Pale Ale
Pale Ale
Balanced hop bitterness and citrus notes complement the lamb and spiced tomato sauce without overwhelming the delicate béchamel.
Stone & Wood Pacific Ale
Pale Ale
Tropical fruit character and crisp finish refresh the palate between bites of the rich, layered dish.
Non-alcoholic
Sparkling water with lemon
Cleanses the palate between bites of the rich moussaka and balances the creamy béchamel sauce.
Greek coffee or espresso
Traditional accompaniment to Greek meals; the bitterness cuts through richness and aids digestion.
Herbal tea (oregano or chamomile)
Echoes the oregano in the dish and provides a light, refreshing alternative after the meal.
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