The Best Moussaka
Bring Greece to your home with this absolutely delicious classic Greek dish!  
Servings: 6 yield(s)
Prep Time: 30 mins
Cook Time: 110 mins
Total Time: 140 mins
Ingredients
    For the moussaka
  • 3 large aubergines (sliced lengthways)
  • extra virgin olive oil
  • 60 g kefalotiri cheese or a mixture of Parmesan & Gruyere cheese (grated)
  • 1/2 tsp ground cinnamon
    • For the meat sauce
  • 2 tbsp olive oil
  • 1 large onion (peeled & chopped)
  • 2 garlic cloves (peeled & finely chopped)
  • 450 g lamb mince
  • 1 large glass dry white wine
  • 2 tbsp tomato puree
  • 450 g tomatoes (blanched, peeled & roughly chopped)
  • 1 tsp sugar
  • 1 1/2 tsp ground cinnamon
  • 1 tbsp dried oregano
  • 1 handful fresh flat leaf parsley (finely chopped)
  • salt & pepper (freshly ground)
    • For the white sauce
  • 60 g butter
  • 60 g plain flour
  • 600 ml milk
  • 60 g kefalotiri cheese or a mixture of Parmesan & Gruyere cheese
  • 1 free range egg
  • 1 egg yolk
Instructions
  1. Sprinkle the aubergine slices with salt and set aside for at least 30 minutes, preferably 1 hour.
  2. To make the meat sauce, heat the oil in a large pan and add the onion and garlic. Gently cook until tender without browning then add the lamb and fry until browned. Add the wine, puree, tomatoes, sugar, cinnamon, oregano and season generously to taste. Simmer for 30 minutes until thick and then stir in the parsley.
  3. To make the white sauce, melt the butter in a saucepan and stir in the flour. Keep stirring for about 1 minute then remove the pan from the heat. Slowly start to add the milk, stirring it well. Return the pan to a gentle heat and simmer for 10-15 minutes until the sauce is thick, frequently stirring. Add the cheese and season, just before serving beat in the egg and yolk.
  4. Preheat the oven to 190°C/170°C Fan/375°F/Gas mark 5.
  5. Wipe the aubergines with kitchen paper and put them onto oiled baking sheets and brush with olive oil. Bake in the oven for 20 minutes until tender and slightly browned. Reduce the oven temperature to 180°C/160°C Fan/350°F/Gas mark 4.
  6. Oil a 30 x 20cm (12 x 8 in) or 25 x 25cm 10 x 10 in) ovenproof dish. Lay half the aubergine slices on the base, overlapping if necessary. Spread over half the meat sauce on top. Lay the remaining aubergine on top and add the remaining meat sauce. Pour over all the white sauce and sprinkle with cheese and cinnamon. Bake in the oven for 50-60 minutes until nicely browned. Let the moussaka rest in the oven for 5 minutes before serving, enjoy!!
Recipe Notes

I have been commissioned by Arthur Price to create this recipe and share this blog post with you here on my website. All thoughts and opinions are my own and I only endorse products I genuinely would recommend to you.