Cook and Scale
Greek Moussaka
6 servings · 100 min total
Layers of roasted eggplant, potato and cinnamon-spiced lamb sauce topped with golden béchamel — Greece's ultimate comfort bake.
Ingredients
- 2 eggplant, sliced lengthwise
- 2 potato, sliced
- 4 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic, minced
- 700 g ground lamb
- 400 g canned tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 bay leaf
- 60 g butter
- 60 g wheat flour
- 7 dl milk
- 2 egg yolk
- 100 g Parmesan, grated
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Roast the eggplant and potato — Brush the eggplant and potato slices with olive oil, season, and roast on trays at 220°C (430°F) for 20 minutes until golden. Set aside.
- 2.
Cook the lamb sauce — Heat a little olive oil in a large pan, sauté the onion and garlic until soft, then add the lamb and brown well, breaking it up. Stir in canned tomatoes, tomato paste, cinnamon, oregano and bay leaf. Simmer 20 minutes, season, and remove the bay leaf.
- 3.
Make the béchamel — For the béchamel, melt the butter in a saucepan, whisk in the flour and cook 1 minute. Gradually whisk in the milk and cook, stirring, for 8-10 minutes until thick. Off heat, whisk in the egg yolks and half the parmesan; season.
- 4.
Layer the moussaka — Layer the potatoes, then eggplant, then the lamb sauce in a baking dish. Pour the béchamel over the top and sprinkle with remaining parmesan.
- 5.
Bake and rest the moussaka — Bake at 180°C (350°F) for 40 minutes until golden and bubbling. Rest for 15 minutes before slicing and serving.