Greek Moussaka

Beneath the sun-drenched terraces of the Aegean, moussaka emerges as Greece’s most cherished culinary masterpiece—a velvety symphony of tender eggplant, herbaceous lamb, and artisanal béchamel that has graced family tables for generations. Each layer tells the story of Mediterranean abundance, where the harvest of silken aubergines meets aromatic spices that infuse the dish with the very essence of ancient Hellenic hospitality. To savor authentic moussaka is to experience the soul of Greek cuisine, where time-honored techniques transform humble ingredients into pure poetry on the palate.

Ingredients

• 500g aubergines, sliced into 1cm rounds
• 400g lamb mince
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 400g tinned tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 50g butter
• 50g plain flour
• 500ml whole milk
• 1 egg yolk
• 80g kefalotiri or parmesan, grated
• 3 tbsp olive oil

Method

1. Salt the aubergine slices and let them rest for 30 minutes, then pat dry
2. Brush with olive oil and grill or bake at 200C until golden on both sides
3. Sauté the onion in olive oil until soft, then add garlic and lamb mince
4. Brown the mince, breaking it up, then add tinned tomatoes, tomato paste, cinnamon, and oregano
5. Simmer the meat sauce on low heat for 25 minutes until thick
6. Make the béchamel: melt butter, stir in flour, then gradually whisk in warm milk until smooth and thick
7. Remove from heat and stir in egg yolk and half the grated cheese
8. Layer aubergines in a baking dish, spoon the meat sauce over, then pour béchamel on top
9. Sprinkle with remaining cheese and bake at 180C for 45 minutes until golden and bubbling

Tips

Allow to rest for 20 minutes before slicing — this helps it hold its shape beautifully