Greek Moussaka: Layers of Aubergine, Spiced Lamb and Creamy Béchamel

Where Moussaka Comes From

Versions of moussaka are found across the Balkans, Turkey and the Middle East, but the layered, béchamel-topped bake most people picture is distinctly Greek. That style is usually credited to Nikolaos Tselementes, an influential Greek chef and cookbook writer who added a French-style white sauce to the dish in the early twentieth century. Today it is a centrepiece of Greek home cooking and taverna menus.

Moussaka takes a little time because it has three components: roasted aubergine, a spiced meat sauce and béchamel. None of them is difficult, and the dish can be fully assembled in advance. The key flavours are lamb or beef, tomato, a little red wine and warm spices such as cinnamon and allspice, balanced by the creamy, nutmeg-scented topping.

Serves: 6–8  |  Prep: 40 minutes  |  Cook: 1 hour 45 minutes, plus resting

Ingredients

Vegetables

• 3 large aubergines (eggplants), about 1.2 kg (2.6 lb), sliced 1 cm (½ in) thick
• 2 medium potatoes, peeled and sliced 5 mm (¼ in) thick
• Olive oil for brushing
• Salt

Meat sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 700 g (1.5 lb) minced lamb or beef, or a mix
• 125 ml (½ cup) dry red wine
• 400 g (14 oz) can chopped tomatoes
• 2 tbsp tomato paste
• 1 cinnamon stick or 1 tsp ground cinnamon
• ½ tsp ground allspice
• 1 tsp dried oregano
• 2 tbsp chopped parsley
• Salt and pepper

Béchamel

• 80 g (⅓ cup) butter
• 80 g (⅔ cup) plain (all-purpose) flour
• 800 ml (3⅓ cups) warm whole milk
• 2 egg yolks
• 60 g (⅔ cup) grated kefalotyri or Parmesan
• ¼ tsp freshly grated nutmeg

Method

1. Heat the oven to 200°C (400°F). Brush the aubergine and potato slices with olive oil, season with salt and spread them on lined baking trays. Roast for 25–30 minutes, turning once, until soft and golden.
2. Meanwhile, heat the oil in a large pan and cook the onion for 8 minutes until soft. Add the garlic, then the meat, and cook over high heat, breaking it up, until browned.
3. Pour in the wine and let it bubble for 2 minutes. Add the tomatoes, tomato paste, spices and oregano. Simmer for 30–40 minutes until thick, then stir in the parsley and season well. Remove the cinnamon stick.
4. For the béchamel, melt the butter, stir in the flour and cook for 2 minutes without browning. Gradually whisk in the warm milk and cook, whisking, until thick and smooth. Off the heat, beat in the yolks, half the cheese and the nutmeg. Season with salt.
5. Reduce the oven to 180°C (350°F). In a 23 × 33 cm (9 × 13 in) baking dish, lay the potato slices in one layer, then half the aubergine.
6. Spread the meat sauce over the aubergine, then add the remaining aubergine on top.
7. Pour the béchamel over and smooth the surface. Sprinkle with the remaining cheese.
8. Bake for 45–50 minutes until the top is deep golden. Let the moussaka rest for at least 30 minutes before slicing so the layers set.

Tips for Success

• Roasting the aubergine instead of frying it uses much less oil and makes the dish lighter, while still giving a soft, rich texture.
• The meat sauce should be thick, not watery. Excess liquid will make the layers slide apart.
• Resting is essential. Cut into moussaka straight from the oven and it will collapse. It slices cleanly once slightly cooled.
• You can assemble the dish a day ahead and refrigerate it. Add 10–15 minutes to the baking time if it goes into the oven cold.
• Slice the aubergine evenly so every piece softens at the same rate, and let the meat sauce cool slightly before layering so the béchamel does not slide off.

Variations

Many Greek families add a layer of fried courgette slices along with the aubergine. For a vegetarian moussaka, replace the meat with a sauce of brown lentils and mushrooms, cooked with the same spices and red wine.

Some cooks skip the potato layer entirely, which gives a softer, more aubergine-focused dish.

How to Serve

Serve moussaka warm with a classic horiatiki salad of tomatoes, cucumber, red onion, olives and feta dressed with olive oil and oregano. Crusty bread and a bowl of tzatziki complete the meal.

A medium-bodied Greek red wine such as Agiorgitiko pairs beautifully with the spiced lamb.