Traditional Greek Lamb Moussaka
Ingredients
- • 1000 g eggplant
- • 750 g ground lamb
- • 200 g onion, diced
- • 4 cloves garlic
- • 60 ml tomato paste
- • 400 g crushed tomatoes
- • 120 ml red wine
- • 2.5 ml cinnamon
- • 5 ml dried oregano
- • 75 g butter
- • 75 g all-purpose flour
- • 600 ml whole milk
- • 2 item eggs
- • 100 g parmesan cheese, grated
- • 1 ml nutmeg
- • 60 ml olive oil
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Slice eggplant into 1/4-inch rounds. Salt generously and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- 2
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown eggplant slices in batches until golden on both sides. Set aside on paper towels.
- 3
In the same pan, add remaining olive oil and sauté onions until softened, about 5 minutes. Add garlic and cook for 1 minute.
- 4
Add ground lamb, breaking it up with a spoon. Cook until browned and no pink remains, about 8 minutes.
- 5
Stir in tomato paste, crushed tomatoes, red wine, cinnamon, and oregano. Season with salt and pepper. Simmer for 20 minutes until thick.
- 6
For the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes.
- 7
Gradually add milk, whisking constantly to prevent lumps. Cook until thick, about 5 minutes.
- 8
Remove from heat. Temper eggs by whisking in a small amount of hot sauce, then add egg mixture back to the pan. Stir in half the parmesan and nutmeg.
- 9
Preheat oven to 180°C (350°F). In a 9x13 inch baking dish, layer half the eggplant slices.
- 10
Spread all the meat sauce over the eggplant. Top with remaining eggplant slices.
- 11
Pour béchamel sauce evenly over the top. Sprinkle with remaining parmesan cheese.
- 12
Bake for 45-50 minutes until golden brown and bubbly. Let rest for 15 minutes before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to authentic moussaka is salting the eggplant properly - don't skip this step as it removes bitterness and prevents sogginess. Let the dish rest before serving; this allows the layers to set and makes it easier to cut clean portions."
