Greek·non-vegetarian·medium

Lamb and Eggplant Moussaka Roll-Ups

Name: Lamb and Eggplant Moussaka Roll-Ups
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 eggplants (large); 60 ml olive oil; to taste salt; to taste black pepper; 500 g ground lamb; 1 large onion (finely chopped); 3 garlic cloves (minced); 400 g canned crushed tomatoes; 1 tsp ground cinnamon; 1 tsp dried oregano; 60 g butter; 60 g all-purpose flour; 500 ml whole milk (warm); 2 eggs (lightly beaten); 100 g grated kefalotyri or Parmesan cheese; 30 g fresh parsley (chopped)

Imagine the soulful warmth of a classic Greek moussaka, but reimagined as elegant little parcels that are perfect for a dinner party or a cozy night in. You start by grilling or roasting long, tender slices of eggplant until they're smoky and pliable, then you fill each one with a rich, aromatic mixture of spiced ground lamb, tomatoes, and a whisper of cinnamon and oregano. A luscious béchamel sauce blankets the rolled parcels, and after a bake in the oven, the tops become golden and bubbling. Every bite delivers a creamy, meaty, and slightly sweet harmony—it's comfort food with a Grecian twist, and you'll love how the flavors meld together like a warm embrace from an Athenian grandmother.

75 min(prep 30 + cook 45)

4 servings

520 kcal

Ingredients

eggplants (large)2
olive oil60 ml
saltto taste
black pepperto taste
ground lamb500 g
onion (finely chopped)1 large
garlic cloves (minced)3
canned crushed tomatoes400 g
ground cinnamon1 tsp
dried oregano1 tsp
butter60 g
all-purpose flour60 g
whole milk (warm)500 ml
eggs (lightly beaten)2
grated kefalotyri or Parmesan cheese100 g
fresh parsley (chopped)30 g

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Preheat your oven to 200°C (400°F). Slice the eggplants lengthwise into 1 cm thick strips. Brush both sides with olive oil and season with salt and pepper. Arrange on a baking sheet and roast for 15 minutes until tender and lightly golden. Set aside to cool slightly.
2
While the eggplants roast, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and garlic, sautéing until soft and fragrant (about 3 minutes). Add the ground lamb, breaking it up with a spoon, and cook until browned (5–6 minutes). Stir in the crushed tomatoes, cinnamon, oregano, and a pinch of salt. Simmer for 10 minutes until thickened. Remove from heat and let cool slightly.
3
Make the béchamel: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually pour in the warm milk, whisking constantly until the sauce thickens and bubbles (about 4 minutes). Remove from heat, let cool for 2 minutes, then whisk in the beaten eggs and half the grated cheese until smooth. Season with a pinch of salt and pepper.
4
Lay an eggplant strip flat on your work surface. Place 2 heaping tablespoons of the lamb mixture at one short end, then roll up tightly. Place the roll-up seam-side down in a greased 9x13 inch baking dish. Repeat with remaining eggplant strips and filling, arranging them snugly in a single layer.
5
Pour the béchamel sauce evenly over the eggplant rolls, spreading gently to cover. Sprinkle the remaining grated cheese over the top. Bake for 25–30 minutes, or until the sauce is golden and bubbly. Let rest for 5 minutes, then garnish with fresh parsley and serve warm.

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