Greek Moussaka

Ingredients

• 3 large aubergines, sliced
• 3 large potatoes, sliced
• For ragu: 700g lamb mince, 1 onion, 4 garlic, 1 can chopped tomatoes, 2 tbsp tomato paste, 100ml red wine, 1 cinnamon stick, 1 tsp allspice, 2 bay leaves
• For béchamel: 80g butter, 80g flour, 800ml warm milk, 3 yolks, 100g grated Parmesan, nutmeg
• Olive oil for frying
• Salt and pepper

Instructions

1. Salt the aubergines; rest 30 min; pat dry; fry in olive oil until golden; drain.
2. Boil the potatoes for 6 min; drain.
3. Make ragu: brown the lamb; add onion, garlic, tomato paste, wine, tomatoes, spices and bay; simmer 30 min.
4. Make béchamel: melt butter, whisk in flour 1 min, add milk while whisking until thick; off the heat add nutmeg and yolks, then most of the Parmesan.
5. Layer in a deep dish: potatoes, ragu, aubergine, more ragu, béchamel on top.
6. Sprinkle with remaining Parmesan.
7. Bake at 180C for 45-50 minutes until deep golden.
8. Rest 15 minutes before cutting.

Serving suggestions

• Lovely with a sharp Greek salad.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions