Greek·non-vegetarian·medium

Lamb and Eggplant Moussaka with Creamy Béchamel

Name: Lamb and Eggplant Moussaka with Creamy Béchamel
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 3 large eggplants, sliced into 1cm rounds; 2 tsp salt; 100 ml olive oil, for brushing; 800 g ground lamb; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 cinnamon stick; 1 tsp ground allspice; 400 g crushed tomatoes; 2 tbsp tomato paste; 120 ml dry red wine; 3 tbsp fresh parsley, chopped; 80 g butter; 80 g all-purpose flour; 750 ml whole milk, warm; 0.5 tsp ground nutmeg; 2 eggs, lightly beaten; 100 g grated kefalotyri or parmesan cheese

Imagine walking into a cozy Greek taverna, the air thick with the scent of cinnamon, allspice, and slowly caramelizing lamb. This moussaka is my homage to those late-summer evenings in Athens, where layers of silky eggplant, rich tomatoey meat, and a cloud-like béchamel meld into one perfect bite. You'll find the eggplant slices almost melt into the spiced lamb, while a whisper of nutmeg in the creamy topping ties everything together. It's a dish that asks for patience—each layer built with love—but rewards you with a slice that holds its shape, edges crisped, center tender. Serve it with a rough Greek salad and a glass of robust red, and you'll feel the Aegean breeze right at your table.

120 min(prep 45 + cook 75)

8 servings

620 kcal

Ingredients

large eggplants, sliced into 1cm rounds3
salt2 tsp
olive oil, for brushing100 ml
ground lamb800 g
large onion, finely chopped1
garlic cloves, minced3
cinnamon stick1
ground allspice1 tsp
crushed tomatoes400 g
tomato paste2 tbsp
dry red wine120 ml
fresh parsley, chopped3 tbsp
butter80 g
all-purpose flour80 g
whole milk, warm750 ml
ground nutmeg0.5 tsp
eggs, lightly beaten2
grated kefalotyri or parmesan cheese100 g

Nutrition

620 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Lay the eggplant slices on a tray, sprinkle with salt, and let sweat for 30 minutes. Pat dry, then brush with olive oil and grill in a hot pan until golden on both sides. Set aside.
2
In a large pot, heat 2 tbsp olive oil over medium-high heat. Brown the lamb in batches, breaking it up with a spoon. Remove and set aside. In the same pot, sauté the onion until soft (5 minutes), add garlic, cinnamon stick, and allspice, stirring for 1 minute.
3
Return the lamb to the pot. Stir in the crushed tomatoes, tomato paste, and red wine. Bring to a simmer, then reduce heat to low and cook uncovered for 30 minutes, until thickened. Remove the cinnamon stick, stir in the parsley, and season with salt and pepper.
4
For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually pour in the warm milk, whisking constantly, until thick and smooth (about 5 minutes). Off heat, stir in nutmeg, beaten eggs, and half the grated cheese. Season with salt and white pepper.
5
Preheat oven to 180°C (350°F). Lightly grease a 33x23cm baking dish. Spread a thin layer of meat sauce on the bottom. Layer half the eggplant slices, then half the remaining meat sauce. Repeat with remaining eggplant and meat sauce.
6
Pour the béchamel over the top, smoothing it evenly. Sprinkle with the remaining cheese. Bake for 40-45 minutes, until the top is golden brown and the moussaka is bubbling around the edges.
7
Let the moussaka rest for at least 20 minutes before slicing. This allows the layers to set, giving you clean, beautiful portions. Serve warm, not hot.

#greek #moussaka #lamb #eggplant #comfort-food

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