Nutritional values are estimates per serving
Greece's greatest comfort food. Layers of spiced lamb, silky aubergine and a thick golden bechamel that sets into something almost custard-like when baked. This takes time but every minute is worth it.
A note from us
The cinnamon and allspice in the lamb sauce are what make moussaka taste unmistakably Greek rather than just a meat sauce. Do not be tempted to skip them — they are subtle but transform the dish completely. The resting time after baking is also non-negotiable — cut it too soon and it collapses into a mess.
What you need 🛒
Moussaka is genuinely better the next day once fully cooled and set. Make it the day before, refrigerate overnight and reheat in a 180C oven for 20 minutes. The flavours deepen and the texture is far superior.
How to make it 👨🍳
Salt the aubergine slices generously on both sides and leave for 20 minutes — this draws out moisture and bitterness. Pat completely dry with kitchen paper.
Brush the aubergine slices with olive oil and cook in a griddle pan or heavy frying pan over high heat for 3-4 minutes each side until golden and tender. Work in batches — do not overcrowd the pan. Set aside.
In the same pan fry the onion in a little olive oil over medium heat for 8 minutes until soft and golden. Add the garlic, cinnamon, allspice and dried oregano. Cook for 2 minutes until fragrant.
Add the lamb mince and cook over high heat, breaking it up with a spoon, until deeply browned — about 10 minutes. Do not stir too much, let it colour properly.
Add the tomato puree and cook for 2 minutes. Pour in the red wine and let it bubble for 3 minutes. Add the tinned tomatoes and bay leaves. Season well and simmer for 25-30 minutes until the sauce is thick and rich.
Make the bechamel: melt the butter in a saucepan, add the flour and stir for 2 minutes. Add the milk gradually, whisking constantly until smooth and thick. Remove from heat, add the egg yolks, parmesan and nutmeg. Season well — the bechamel should be rich and well seasoned.
Preheat oven to 180C. Layer the moussaka in a deep baking dish: start with a layer of thinly sliced potato covering the base — this gives the moussaka structure and makes it easier to slice. Then add half the aubergine, all the lamb sauce, remaining aubergine, then pour the bechamel over the top spreading it to the edges.
Bake for 45-50 minutes until the top is deeply golden and the sides are bubbling. Leave to rest for at least 15 minutes before cutting — this is essential, it needs time to set properly.
Cut into squares and serve. Moussaka is even better the next day once fully set.
