Name: Greek Moussaka
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 105 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 medium potatoes (about 500 g), peeled and cut into 5 mm slices; 2 medium aubergines (about 700 g), cut into 1 cm slices; 2 medium courgettes (about 400 g), cut into 1 cm slices; 3 tbsp olive oil, plus extra for greasing; 1 large onion, finely chopped; 3 garlic cloves, finely chopped; 500 g lean beef mince; 1 tbsp tomato purée; 400 g tin chopped tomatoes; 1 tsp dried oregano; 1/2 tsp ground cinnamon; 1/4 tsp ground allspice; 1 beef stock cube, crumbled; Salt and black pepper, to taste; 60 g unsalted butter; 60 g plain flour; 600 ml whole milk; 1/4 tsp freshly grated nutmeg; 1 large egg, beaten; 80 g grated parmesan or kefalotyri cheese

Method

9 steps

Preheat the oven to 200°C (180°C fan). Lightly grease two large baking trays with olive oil.
Toss the potato, aubergine, and courgette slices with the 3 tbsp olive oil and a good pinch of salt. Spread them in a single layer over the trays. Roast for 25–30 minutes, turning once halfway, until tender and lightly golden. Set aside. Reduce the oven to 180°C (160°C fan).
While the vegetables roast, make the meat filling. Heat a large frying pan over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic and cook for 1 minute more.
Add the beef mince and cook, breaking it up with a spoon, for 6–8 minutes until browned. Stir in the tomato purée, chopped tomatoes, oregano, cinnamon, allspice, and crumbled stock cube. Season with salt and pepper. Simmer gently for 15–20 minutes, stirring occasionally, until thick and glossy. Remove from the heat.
For the béchamel, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually pour in the milk, whisking constantly, until smooth. Cook for 5–7 minutes, whisking, until thickened enough to coat the back of a spoon. Season with nutmeg, salt, and pepper. Remove from the heat and whisk in the beaten egg and half the grated cheese.
Assemble the moussaka in a deep 23 x 33 cm baking dish. Layer half the potato slices over the base. Add half the aubergine and courgette slices, then spread over all the meat filling. Top with the remaining aubergine and courgette, then the remaining potato.
Pour the béchamel over the top and spread evenly. Scatter over the remaining grated cheese.
Bake for 40–45 minutes until the top is deeply golden and the edges are bubbling. If the top browns too quickly, cover loosely with foil.
Remove from the oven and let rest for 20 minutes before slicing. This helps the layers set. Serve warm.

Recipe notes

Helpful tips

Salting the aubergine slices for 20 minutes before roasting can reduce bitterness and excess moisture, but it is optional.
Let the moussaka rest before cutting for cleaner layers.
Use a deep dish so the béchamel does not overflow.

Equipment

2 large baking trays
Large frying pan
Medium saucepan
Whisk
23 x 33 cm deep baking dish
Knife and chopping board
Measuring spoons
Wooden spoon or spatula

Storage

Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat in a covered oven dish at 180°C until piping hot. Freeze slices for up to 2 months; thaw overnight in the fridge before reheating.

Additional tips

The bake is very hot when it comes out of the oven; rest before slicing. Ensure the beef is cooked through and the béchamel reaches a safe temperature.

Recipe inspiration

Inspired by Jamie Oliver

Watch video

Estimated nutrition

Per serving: 620 calories

Fat: 36 g · Carbs: 38 g · Protein: 34 g

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Greek Moussaka

Ingredients

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