Moussaka
Layers of potato, roasted eggplant and a cinnamon-scented meat sauce, crowned with a thick, golden béchamel. A Greek celebration dish worth the effort.
Moussaka is found across the Balkans and the Eastern Mediterranean, but the version most people know, with its thick béchamel topping, was popularized in Greece in the 1920s by the chef Nikolaos Tselementes. It is a layered bake of eggplant, potato and a rich meat sauce scented with cinnamon and allspice. It takes time to assemble, so it is ideal for weekends and gatherings, and it tastes even better the next day.
Why this recipe works
- Roasting the eggplant. Frying eggplant traditionally soaks up a lot of oil. Brushing slices with oil and roasting them gives tender, golden eggplant with far less fat.
- A potato base. A layer of sliced potato on the bottom helps the moussaka hold together when cut.
- A thick sauce. Simmering the meat sauce until little liquid remains prevents a watery moussaka.
- Resting. Letting it stand for at least 45 minutes after baking lets the layers set for clean slices.
Lamb or beef?
Ground lamb is traditional and has a rich, slightly gamey flavor. Ground beef is milder and works well, or use half of each.
FAQ
Can I make it ahead?
Yes. Assemble it completely, cover and refrigerate for up to 24 hours, then bake, adding 15 minutes. Or bake it a day ahead and reheat; it slices even more neatly.
Is moussaka the same as lasagna?
They are both layered bakes with a meat sauce, but moussaka uses vegetables instead of pasta and is spiced with cinnamon. For the Italian classic, see our lasagna.
Moussaka
Ingredients
For the vegetables
For the meat sauce
For the béchamel
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Roast the vegetables
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Heat the oven to 425°F (220°C, or 200°C (390°F) fan, gas mark 7). Brush the eggplant and potato slices with the olive oil, season with salt and arrange in single layers on two or three lined sheet pans.
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Roast for 20 to 25 minutes, turning once, until the eggplant is golden and soft and the potatoes are just tender.
Make the meat sauce
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Heat the oil in a large skillet over medium heat. Cook the onion for 6 minutes, then add the garlic for 1 minute.
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Add the meat, increase the heat and cook, breaking it up, until browned. Spoon off excess fat. Add the wine and simmer for 2 minutes.
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Stir in the tomatoes, tomato paste, cinnamon, allspice, oregano, salt and pepper. Simmer for 20 to 25 minutes, until thick with very little liquid. Stir in the parsley.
Make the béchamel
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Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the warm milk and simmer, whisking, for 5 minutes, until thick.
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Remove from the heat and whisk in the salt, nutmeg, egg yolks and half the cheese.
Assemble and bake
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Reduce the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Layer the potatoes in the bottom of a 9 x 13-inch (23 x 33 cm) baking dish, then half the eggplant.
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Spread the meat sauce over the eggplant and top with the remaining eggplant.
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Pour the béchamel over the top, spread it evenly and sprinkle with the remaining cheese.
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Bake for 45 to 50 minutes, until the top is deep golden and bubbling.
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Rest for at least 45 minutes before slicing.
Notes
- The béchamel should be thick enough to sit on top of the meat sauce rather than sink into it.
Tips
- Serve with a simple Greek salad and crusty bread.
Substitutions
- Vegetarian: replace the meat with 2 cups (400 g) cooked brown or green lentils and 8 oz (225 g) chopped mushrooms.
- Zucchini: replace some of the eggplant with sliced zucchini.
Storage and reheating
- Refrigerate for up to 4 days. Reheat covered at 350°F (175°C) for 25 to 30 minutes.
- Freeze baked moussaka for up to 3 months.
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