Description
This classic Greek Moussaka recipe is a hearty and comforting baked dish featuring layers of tender potatoes, roasted aubergines, a rich minced lamb meat sauce, and a creamy cheese topping. Perfect for a satisfying dinner, this moussaka combines traditional Mediterranean flavors like cinnamon, oregano, and mint with a luscious béchamel-style parmesan cheese sauce, baked until golden and bubbly.
Ingredients
For oiling the baking dish:
- 1 tbsp olive oil
Potatoes and Aubergines:
- 2 tbsp olive oil
- 3 medium potatoes (about 700g), peeled and sliced 1 cm thick
- ¾ tsp salt
- ¾ tsp black pepper
- 3 medium aubergines (about 750g), sliced 1 cm thick
Meat Sauce:
- 1 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 kg (2.2 lbs) lamb mince (around 10% fat)
- 3 cloves garlic, peeled and minced
- 120 ml (1/2 cup) red wine
- 1 beef or lamb stock cube, crumbled
- ½ tsp dried mint
- 1 tsp cinnamon
- 2 tsp oregano
- 2 bay leaves
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp tomato puree
- 800 g (2 x 14 oz) tins chopped tomatoes
- 1 tsp sugar
Cheese Sauce:
- 4 tbsp (60 g) unsalted butter
- 4 tbsp plain (all-purpose) flour
- 600 ml (2 ½ cups) full-fat milk
- 100 g (1 cup) grated Parmesan cheese
- 1 large egg
- 1 egg yolk
- Pinch of nutmeg
- ¼ tsp black pepper
Instructions
- Preheat and prepare the baking dish: Preheat the oven to 200°C (400°F). Brush the base and sides of a rectangular baking dish (about 32cm x 25cm x 5cm) with 1 tbsp olive oil to prevent sticking.
- Arrange potatoes and aubergines: Layer the potato slices evenly on the base of the dish, slightly overlapping but not too thick to ensure they cook through. Cover the potatoes with a sheet of baking parchment, then layer half of the aubergine slices on top. Spread the remaining aubergine slices on a separate baking tray lined with parchment, brush with 2 tbsp olive oil, and sprinkle with salt and black pepper.
- Roast potatoes and aubergines: Place both the moussaka dish and the baking tray in the oven and roast for 20-25 minutes until the aubergines turn lightly browned and the potatoes are tender when pierced with a knife.
- Cook the meat sauce: While vegetables roast, heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add chopped onion and sauté for 5 minutes until softened. Increase heat to high and add lamb mince, cooking and breaking it up for 5 minutes until browned. Stir in minced garlic and cook 1 minute more. Add red wine and let bubble for 5 minutes. Crumble in stock cube, then add dried mint, cinnamon, oregano, bay leaves, salt, black pepper, tomato puree, chopped tomatoes, and sugar. Bring to boil, reduce heat and simmer for 10 minutes until thickened.
- Check and prepare vegetables: Remove baking parchment with aubergines from the potatoes and set aside. Check potatoes for tenderness; if still firm, cover with parchment and bake 5 minutes longer.
- Make the cheese sauce: Melt butter in a saucepan over medium heat. Stir in plain flour with a whisk and cook for 1 minute to form a roux. Gradually add milk while whisking continuously until smooth. Continue stirring until the sauce thickens just before boiling. Remove from heat, stir in grated parmesan cheese. Quickly whisk in egg and egg yolk immediately to avoid curdling. Season with nutmeg and black pepper.
- Assemble the moussaka: Remove baking parchment from potatoes in the baking dish. Layer half the roasted aubergine slices on top, then spoon half the meat sauce evenly over. Add the remaining aubergine slices and remaining meat sauce. Finally, pour and smooth the cheese sauce evenly on top.
- Bake the assembled moussaka: Return the assembled dish to the oven and bake for 25-30 minutes until the cheese topping is golden and bubbling.
- Rest and serve: Remove from oven and allow to rest for 5 minutes. Serve warm as a hearty dinner dish.
Notes
- Aubergines are not salted beforehand because modern aubergines are less bitter and roasting reduces moisture and adds flavor, so salting and rinsing is unnecessary.
- Potatoes cook directly in the baking dish under parchment covered with aubergines, which keeps them moist and tender without pre-boiling, simplifies layering, and saves on cleanup.
- Using baking parchment between layers prevents moisture loss and helps in easy removal of aubergines after roasting.
- This recipe serves 8 and uses traditional Greek herbs and baking techniques for authentic flavor.
- Nutritional information provided is approximate per serving.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
