Greek·non-vegetarian·medium

Lamb and Eggplant Moussaka with Yogurt Bechamel

Name: Lamb and Eggplant Moussaka with Yogurt Bechamel
Prep time: 40 min
Cook time: 65 min
Total time: 105 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 2 (about 1kg total) large eggplants; 2 tsp salt; 100 ml olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 500 g ground lamb; 1 tsp ground cinnamon; ½ tsp ground allspice; 1 tsp dried oregano; 400 g canned crushed tomatoes; 2 tbsp tomato paste; 120 ml dry red wine; 3 tbsp fresh parsley, chopped; 60 g butter; 60 g all-purpose flour; 500 ml whole milk; 200 g plain Greek yogurt (full-fat); 2 eggs; ¼ tsp freshly grated nutmeg; 80 g grated kefalotyri or pecorino cheese

There’s something deeply comforting about a dish that has been perfected over generations, and this moussaka is exactly that—a soulful embrace on a plate. Imagine tender slices of eggplant, sautéed until golden and silky, layered with a rich, aromatic lamb ragu simmered with cinnamon, allspice, and a whisper of tomato. Then comes the crown: a creamy, tangy yogurt bechamel that bakes into a lightly bronzed, custard-like blanket. Every forkful gives you that gentle resistance of soft eggplant, the savory depth of spiced meat, and the cool, velvety finish of the sauce. It’s not a quick dish, but it asks you to slow down, to layer with care. And the reward? A slice that holds together beautifully, a taste that feels both celebratory and familiar. Serve it with a simple Greek salad—crisp cucumber, ripe tomato, briny olives, and a shower of oregano. You’ll taste the sun, the sea, and the love of a Greek grandmother’s kitchen.

105 min(prep 40 + cook 65)

8 servings

485 kcal

Ingredients

large eggplants2 (about 1kg total)
salt2 tsp
olive oil100 ml
onion, finely chopped1 large
garlic cloves, minced3
ground lamb500 g
ground cinnamon1 tsp
ground allspice½ tsp
dried oregano1 tsp
canned crushed tomatoes400 g
tomato paste2 tbsp
dry red wine120 ml
fresh parsley, chopped3 tbsp
butter60 g
all-purpose flour60 g
whole milk500 ml
plain Greek yogurt (full-fat)200 g
eggs2
freshly grated nutmeg¼ tsp
grated kefalotyri or pecorino cheese80 g

Nutrition

485 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Slice eggplants into 1cm rounds, sprinkle with salt, and let sit in a colander for 30 minutes to draw out bitterness. Rinse and pat dry. Heat 3 tablespoons olive oil in a large skillet over medium-high heat and fry eggplant slices until golden on both sides, about 3 minutes per side. Drain on paper towels.
2
In the same skillet, add remaining olive oil and cook the onion over medium heat until soft—about 5 minutes. Add garlic and cook 1 minute more. Increase heat to high, add lamb, and break it up with a wooden spoon. Cook until browned, about 8 minutes. Stir in cinnamon, allspice, and oregano.
3
Pour in red wine and let it bubble away for 2 minutes. Add crushed tomatoes and tomato paste, reduce heat to low, and simmer uncovered for 20 minutes, stirring occasionally, until sauce thickens. Season with salt and pepper, then stir in chopped parsley.
4
Meanwhile, make the bechamel. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually pour in milk, whisking constantly, until smooth and thickened, about 4 minutes. Remove from heat. In a small bowl, beat eggs with yogurt, then whisk a ladleful of hot sauce into the egg mixture. Pour this back into the saucepan, add nutmeg and half the cheese, and whisk until combined. Set aside.
5
Preheat oven to 180°C (350°F). Lightly oil a 23x33cm baking dish. Arrange a third of the eggplant slices on the bottom. Spread half the meat sauce over them, then another third of eggplant, the remaining meat sauce, and finish with a final layer of eggplant.
6
Pour the yogurt bechamel evenly over the top, spreading it gently to the edges. Sprinkle the remaining cheese on top. Bake for 40–45 minutes, until the top is golden and the sauce is bubbling around the edges. Let moussaka rest for at least 15 minutes before slicing—this is essential for clean layers. Serve warm, not hot, with a crisp Greek salad on the side.

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

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