Meat & PoultryDifficulty: medium
Moussaka (Greek Eggplant, Potato & Lamb Bake)
Classic Greek casserole of fried eggplant and tender potatoes layered with spiced lamb ragù and creamy béchamel, baked until golden.
35
Prep Time
70
Cook Time
6
Servings
Ingredients
•Eggplant & potatoes:
•1,0 kg eggplant, 1 cm slices
•500 g potatoes, 5–7 mm slices
•60 ml olive oil (for brushing/frying) + more as needed
•6 g fine salt
•Lamb ragù:
•30 ml olive oil
•200 g onion, finely chopped
•9 g garlic (3 cloves), minced
•600 g ground lamb
•400 g passata (or finely crushed tomatoes)
•30 g tomato paste
•100 ml dry red wine (optional)
•1 g ground cinnamon, 1 g dried oregano
•8 g fine salt, 1 g black pepper
•Béchamel:
•60 g butter
•60 g flour
•800 ml milk (hot)
•2 g fine salt, 1 g grated nutmeg, black pepper
•2 eggs, lightly beaten
•(Optional) 40 g grated hard cheese
Instructions
1Prep eggplant & potatoes: Lightly salt the eggplant; rest 15 min, pat dry. Brush eggplant and potatoes with olive oil. Roast on trays at 220°C: potatoes 15–18 min, eggplant 18–22 min, until tender and lightly coloured. Lower oven to 180°C.
2Ragù: Heat 30 ml olive oil; sauté onion 6–8 min, add garlic 30 sec. Add lamb and cook until no longer pink. Stir in wine (opt.) and reduce 1–2 min. Add passata, tomato paste, cinnamon, oregano, salt, pepper; simmer 15–20 min until thick.
3Béchamel: Melt butter, whisk in flour 1–2 min. Gradually add hot milk, whisking to smooth; simmer 3–4 min to thicken. Off heat, season with salt, pepper, nutmeg; cool 3 min, then whisk in eggs (and cheese if using).
4Assemble (28×20 cm baking dish): Layer potatoes → half eggplant → all ragù → remaining eggplant → béchamel.
5Bake: 180°C for 35–40 min until golden. Rest 20 min before slicing.