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Classic moussaka recipe
Classic moussaka recipe
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Prep Time:
35 minutes
Cook Time:
97 minutes
Total Time:
132 minutes
Indulge in our nostalgic Greek moussaka, a comforting family favorite featuring layers of eggplant, savory lamb-tomato sauce, and creamy bechamel. No need to salt fresh eggplants; just enjoy the flavors of this Mediterranean classic. Explore more Greek recipes like beef moussaka and lentil vegetarian moussaka for a delicious dining experience.
Ingredients:
  • 2 large eggplant, thinly sliced
  • Olive oil cooking spray
  • 800g lamb mince
  • 400g can diced tomatoes,
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground allspice
  • 82.50 ml pizza blend shredded cheese
  • 75g butter
  • 82.50 ml plain flour
  • 515.00 gm milk
Instructions:
  • Lightly coat eggplant slices with oil. Sear in a large frying pan over medium-high heat in batches for 2 to 3 minutes per side until golden brown. Place on a large plate.
  • In a large saucepan over medium-high heat, heat oil. Add onion and garlic, cook while stirring for 5 minutes until onion softens. Next, add the mince, use a wooden spoon to break it up while stirring for 6 to 8 minutes until browned. Add tomatoes, cinnamon, and allspice, bring to a boil. Reduce heat to medium-low and simmer for 30 minutes until the sauce thickens and liquid reduces.
  • In a saucepan over medium-high heat, melt butter and add flour, stirring for 1 minute until bubbling. Slowly pour in milk and bring to a boil. Reduce heat to medium and continue stirring for about 5 minutes until the mixture thickens. Remove from heat.
  • - Preheat the oven to 180°C/160°C fan-forced. Grease an 8 cup-capacity ovenproof dish. Layer one-third of the eggplant slices over the base of the dish, slightly overlapping. Spread half of the meat sauce over the eggplant. Repeat the layers, finishing with a layer of eggplant on top. Cover with the white sauce, sprinkle with cheese, and bake for 45 minutes until golden. Let it stand for 15 minutes before serving with lemon wedges.

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