Moussaka, Greece’s Mediterranean Classic

Name: Apron & Atlas
Telephone: +27 72 601 8907

Greece

Main course
1 h 45 min
For 4–6 people

Greek moussaka layered with roasted aubergine, spiced meat sauce, potatoes and golden béchamel.

Ingredients

For the aubergines and potatoes

2 large aubergines
400 g potatoes
Olive oil, salt & pepper

For the meat sauce

500 g minced lamb or beef, can be a 50/50 mix
1 large onion, finely chopped
2 garlic cloves, minced
400 g chopped tomatoes
2 tbsp tomato paste
1 tsp ground cinnamon
1 tsp dried oregano
1 bay leaf
Olive oil, salt & pepper
100 ml red wine, optional
½ tsp ground allspice, optional
Rosemary & thym, optional

For the béchamel sauce

60 g butter
60 g plain flour
600 ml milk, warmed
1 egg, optional
60 g grated Parmesan or Kefalotyri cheese
A pinch of ground nutmeg
Salt & pepper

To finish

30 g grated Parmesan or Kefalotyri cheese

Method

Prepare the aubergines Slice the aubergines lengthwise into approximately 1 cm slices. Arrange on a tray, brush lightly with olive oil and season with salt and pepper. Roast at 200°C for 20–25 minutes, turning halfway, until softened and lightly golden.
Prepare the potatoes Peel the potatoes and slice them into rounds approximately 5 mm thick. Toss with a little olive oil, salt and pepper, then roast at 200°C for 20–25 minutes until beginning to soften and colour.
Prepare the meat sauce Heat olive oil in a large pan and sauté the onion for 5 minutes until soft. Add the garlic and cook for another minute. Add the minced meat and brown thoroughly, breaking it up as it cooks.
Build the flavour Stir in the tomato paste, cinnamon, oregano and optional allspice. Cook for 1 minute, then add the red wine if using and allow it to reduce. Add the chopped tomatoes and bay leaf, season with salt and pepper, and simmer uncovered for 25–35 minutes until thick and rich. Remove the bay leaf.
Make the béchamel Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes without allowing it to brown. Gradually whisk in the warm milk until smooth. Cook for 5–8 minutes, stirring continuously, until thick enough to coat the back of a spoon. Season with nutmeg, salt and white pepper, then remove from the heat and allow to cool slightly.
Finish the béchamel Beat the egg in a small bowl. Gradually whisk a few spoonfuls of the warm béchamel into the egg to temper it, then stir the mixture back into the saucepan. Add 60 g grated cheese and mix until smooth. Avoid adding the egg while the sauce is boiling.
Assemble the moussaka Lightly oil a baking dish. Arrange the potato slices in an even layer, followed by half the aubergines. Spread the meat sauce over the vegetables, then cover with the remaining aubergines. Finish with an even layer of béchamel and sprinkle the remaining grated cheese over the top.
Bake until golden Bake at 180°C for 40–45 minutes, until the béchamel is golden brown and the filling is bubbling around the edges. If the top browns too quickly, cover loosely with foil.
Rest before serving Leave the moussaka to rest for at least 20–30 minutes before slicing. This allows the layers to set and makes serving much neater.
Serve Cut into generous portions and serve warm, accompanied by a crisp Greek salad or simply dressed green leaves.
Chef's Note The secret to a great moussaka is controlling moisture. Roast the aubergines rather than adding them raw, and reduce the meat sauce until thick before assembling. Resting the finished dish is equally important: it allows the béchamel and filling to set, giving you clean, distinct layers. For a more traditional Greek flavour, use lamb, cinnamon and Kefalotyri cheese. Beef works equally well for a milder, accessible version.