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Greek Moussaka

2 hr 18 min · 38 min active · makes 4 pieces · ~3 kg · Medium

Layered aubergine and spiced lamb mince sauce topped with creamy béchamel, finished in the oven until golden.

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Ingredients
0/20 gathered · 4 servings
3piece
80ml
1tsp
1piece
3clove
600g
2tbsp
125ml
400g
1tsp
0.5tsp
1tsp
2piece
1tsp
50g
50g
500ml
1pinch
2piece
60g
Tools
15 items
Serveware
1 item
Procedure
55 steps
1 of 55

Heat the oven to 220 °C so it is thoroughly hot before the aubergines go in.

220°C
⏱ 10 min
2 of 55

Cut each aubergine lengthways into slices about 1 cm thick.

Aubergine · 3 piece
⏱ 1 min
ResultSliced aubergine
3 of 55

Transfer the aubergine slices into the large bowl.

Sliced aubergine · step 2
⏱ 10s
ResultSliced aubergine
4 of 55

Pour the olive oil over the aubergine slices in the bowl.

Extra-virgin olive oil · 60 ml
⏱ 10s
ResultSliced aubergine and extra-virgin olive oil
5 of 55

Sprinkle the salt over the aubergine slices.

Salt · 0.5 tsp
⏱ 5s
ResultSliced aubergine and extra-virgin olive oil and salt
6 of 55

Turn the slices over with tongs until every piece is evenly coated in oil and salt.

⏱ 20s
ResultSeasoned aubergine slices
7 of 55

Lay the aubergine slices in a single layer across the baking tray, fitting them as closely as possible without overlapping.

Seasoned aubergine slices · step 6
⏱ 30s
ResultSeasoned aubergine slices
8 of 55

Slide the baking tray into the oven.

⏱ 10s
ResultSeasoned aubergine slices
9 of 55

Roast the aubergine slices until they are deeply golden and completely tender, turning them once halfway through.

220°C
⏱ 20 min
ResultRoasted aubergine slices
10 of 55

Lift the baking tray out of the oven using oven gloves and set it aside to cool slightly.

⏱ 10s
ResultRoasted aubergine slicesused in step 46
11 of 55

Peel the outer skin from the red onion and halve it through the root.

Red onion · 1 piece
⏱ 20s
ResultPeeled red onion
12 of 55

Finely chop the peeled red onion halves into small, even pieces.

Peeled red onion · step 11
⏱ 45s
ResultFinely chopped red onion
13 of 55

Scrape the chopped onion into the large heavy-based saucepan.

Finely chopped red onion · step 12
⏱ 10s
ResultFinely chopped red onion
14 of 55

Peel the papery skin from each garlic clove.

Garlic · 3 clove
⏱ 20s
ResultPeeled garlic cloves
15 of 55

Rock the knife over the peeled cloves, chopping them to a fine mince.

Peeled garlic cloves · step 14
⏱ 30s
ResultFinely minced garlic
16 of 55

Add the minced garlic to the saucepan with the onion.

Finely minced garlic · step 15
⏱ 10s
ResultFinely minced garlic and finely chopped red onion
17 of 55

Pour the remaining olive oil into the saucepan.

Extra-virgin olive oil · 20 ml
⏱ 5s
ResultFinely minced garlic and finely chopped red onion and extra-virgin olive oil
18 of 55

Set the pan over a medium heat and cook, stirring occasionally, until the onion is completely soft and translucent but not coloured.

⏱ 7 min
ResultSoftened onion and garlic
19 of 55

Add the lamb mince to the pan, breaking it apart with the spoon.

Minced lamb · 600 g
⏱ 10s
ResultSoftened onion and garlic and seared lamb mince
20 of 55

Cook over a high heat, breaking up any lumps with the spoon, until the mince is evenly browned and any liquid has evaporated.

⏱ 8 min
ResultBrowned lamb mince with onion
21 of 55

Stir the tomato paste directly into the browned mince.

Tomato paste · 2 tbsp
⏱ 5s
ResultBrowned lamb mince with onion and tomato paste
22 of 55

Stir and cook for two minutes until the paste darkens slightly and coats the meat.

⏱ 2 min
ResultTomato-paste-coated lamb mince
23 of 55

Pour the red wine into the pan, scraping any browned bits from the base.

Dry red wine · 125 ml
⏱ 5s
ResultTomato-paste-coated lamb mince and dry red wine
24 of 55

Tip in the canned chopped tomatoes and stir to combine.

Chopped tomatoes · 400 g
⏱ 5s
ResultTomato-paste-coated lamb mince and dry red wine and canned chopped tomatoes
25 of 55

Sprinkle in the ground cinnamon.

Ground cinnamon · 1 tsp
⏱ 5s
ResultTomato-paste-coated lamb mince and canned chopped tomato mixture
26 of 55

Add the ground allspice.

Ground allspice · 0.5 tsp
⏱ 5s
ResultTomato-paste-coated lamb mince and canned chopped tomato mixture
27 of 55

Crumble in the dried oregano between your fingers as you add it.

Dried oregano · 1 tsp
⏱ 5s
ResultTomato-paste-coated lamb mince and canned chopped tomato mixture
28 of 55

Tuck in the bay leaves.

Bay leaf · 2 piece
⏱ 5s
ResultTomato-paste-coated lamb mince and canned chopped tomato mixture
29 of 55

Season the sauce with ground black pepper.

Ground black pepper · 0.5 tsp
⏱ 5s
ResultTomato-paste-coated lamb mince and canned chopped tomato mixture
30 of 55

Reduce the heat to low and simmer uncovered, stirring occasionally, until the sauce is thick and almost dry with very little liquid remaining.

⏱ 30 min
ResultReduced meat sauce
31 of 55

Fish out both bay leaves from the meat sauce with a spoon and discard them.

⏱ 10s
ResultDe-leafed meat sauce
32 of 55

Leave the meat sauce to cool in the pan while you make the béchamel.

⏱ 10 min
ResultCooled meat sauceused in step 47
33 of 55

Put the butter into the medium saucepan.

Unsalted butter · 50 g
⏱ 5s
ResultUnsalted butter
34 of 55

Set the pan over a medium-low heat and let the butter melt completely without colouring.

⏱ 1 min
ResultMelted butter
35 of 55

Tip in all the flour at once.

Plain flour · 50 g
⏱ 5s
ResultUncooked roux
36 of 55

Stir vigorously over the heat for about 90 seconds until the paste is smooth and smells faintly biscuity but has not browned.

⏱ 1 min 30s
ResultPale roux
37 of 55

Pour in the milk in a slow, steady stream.

Whole milk · 500 ml
⏱ 5s
ResultPale roux and whole milk
38 of 55

Whisk constantly over a medium heat until the sauce is thick enough to coat the back of a spoon and no floury taste remains.

⏱ 8 min
ResultSmooth béchamel sauce
39 of 55

Grate a good pinch of nutmeg directly into the sauce.

Ground nutmeg · 1 pinch
⏱ 5s
ResultSmooth béchamel sauce and ground nutmeg
40 of 55

Season the béchamel with the salt.

Salt · 0.5 tsp
⏱ 5s
ResultSmooth béchamel sauce and ground nutmeg and salt
41 of 55

Add the ground black pepper and stir to combine.

Ground black pepper · 0.5 tsp
⏱ 5s
ResultSmooth béchamel sauce and ground nutmeg mixture
42 of 55

Remove the pan from the heat and leave the béchamel to cool for five minutes, stirring occasionally to prevent a skin forming.

⏱ 5 min
ResultSlightly cooled béchamel
43 of 55

Drop the egg yolks into the slightly cooled béchamel.

Egg yolks · 2 piece
⏱ 5s
ResultSlightly cooled béchamel and egg yolks
44 of 55

Whisk the yolks in quickly until the sauce is smooth and glossy.

⏱ 30s
ResultEnriched béchamel sauceused in step 49
45 of 55

Set the oven to 180 °C ready for baking the moussaka.

180°C
⏱ 10 min
46 of 55

Arrange half of the roasted aubergine slices in a single overlapping layer across the base of the deep baking dish, about 30 × 20 cm.

Roasted aubergine slices · step 10
⏱ 1 min
ResultRoasted aubergine slicesused in step 48
47 of 55

Spoon all of the cooled meat sauce evenly over the aubergine layer and press it down gently.

Cooled meat sauce · step 32
⏱ 20s
ResultCooled meat sauce and roasted aubergine slices
48 of 55

Lay the remaining roasted aubergine slices over the meat sauce in a neat, overlapping layer.

Remaining roasted aubergine slices · step 46Cooled meat sauce and roasted aubergine slices · step 47
⏱ 1 min
ResultDouble-layered aubergine and meat sauce
49 of 55

Pour the enriched béchamel sauce over the top layer of aubergine, spreading it to the edges with the back of a spoon so everything is covered.

Enriched béchamel sauce · step 44
⏱ 20s
ResultEnriched béchamel sauce and double-layered aubergine and meat sauce
50 of 55

Grate the kefalotyri cheese over the surface of the béchamel.

Kefalotyri cheese · 60 g
⏱ 10s
ResultDouble-layered aubergine and kefalotyri cheese mixture
51 of 55

Slide the baking dish into the oven.

⏱ 10s
ResultDouble-layered aubergine and kefalotyri cheese mixture
52 of 55

Bake until the top is deeply golden and the filling is bubbling at the edges, about 50 minutes.

180°C
⏱ 50 min
ResultBaked moussaka
53 of 55

Lift the dish out of the oven using oven gloves and place it on a heatproof surface.

⏱ 10s
ResultBaked moussaka
54 of 55

Leave the moussaka to rest for at least 15 minutes so the layers firm up and it cuts cleanly.

⏱ 15 min
ResultRested moussaka
55 of 55

Cut the moussaka into 4 equal portions with a sharp knife.

⏱ 30s
ResultPortioned moussaka
Total Time2 hr 18 min
Serving
  1. Lift each portion onto a warm dinner plate with a wide spatula and serve immediately.
Nutrition
per serving
Estimated · pre-cooking · 100% ingredients covered
NutrientPer serving
1,050kcal
52g
74g
29g
41g
20g
10g
943mg
Ingredients0/20
Tools0/15
Recipe

Greek Moussaka

Layered aubergine and spiced lamb mince sauce topped with creamy béchamel, finished in the oven until golden.

What you’ll doYou will roast aubergine slices until deeply golden, then make a seasoned lamb sauce that simmers until thick and almost dry. While that cools, you will prepare a béchamel enriched with egg yolks. You will then layer the aubergine, meat sauce, and béchamel in a baking dish, top with cheese, and bake until the surface is deeply golden and the filling bubbles at the edges. The moussaka will rest to firm up before cutting and serving.

Serves4
Total2 hr 18 min
LevelMedium

Ingredients

  • Aubergine3 piece
  • Extra-virgin olive oil80 ml
  • Salt1 tsp
  • Red onion1 piece
  • Garlic3 clove
  • Minced lamb600 g
  • Tomato paste2 tbsp
  • Dry red wine125 ml
  • Chopped tomatoes400 g
  • Ground cinnamon1 tsp
  • Ground allspice0.5 tsp
  • Dried oregano1 tsp
  • Bay leaf2 piece
  • Ground black pepper1 tsp
  • Unsalted butter50 g
  • Plain flour50 g
  • Whole milk500 ml
  • Ground nutmeg1 pinch
  • Egg yolks2 piece
  • Kefalotyri cheese60 g

Tools

Large spatulaSpoonTongsOvenLarge heavy based saucepanChef's knifeLarge bowlWhiskWooden spoonDinner plateBaking trayDeep baking dishMedium saucepanOven gloveChopping board

Method

1
Heat the oven to 220 °C so it is thoroughly hot before the aubergines go in.
220°C10 minOven
2
Cut each aubergine lengthways into slices about 1 cm thick.
1 minChopping board, Chefs knifeAubergine · 3 piece
3
Transfer the aubergine slices into the large bowl.
10sLarge bowlSliced aubergine · step 2
4
Pour the olive oil over the aubergine slices in the bowl.
10sLarge bowlExtra-virgin olive oil · 60 ml
5
Sprinkle the salt over the aubergine slices.
5sLarge bowlSalt · 0.5 tsp
6
Turn the slices over with tongs until every piece is evenly coated in oil and salt.
20sLarge bowl, Tongs
7
Lay the aubergine slices in a single layer across the baking tray, fitting them as closely as possible without overlapping.
30sBaking traySeasoned aubergine slices · step 6
8
Slide the baking tray into the oven.
10sBaking tray, Oven, Oven glove
9
Roast the aubergine slices until they are deeply golden and completely tender, turning them once halfway through.
220°C20 minBaking tray
10
Lift the baking tray out of the oven using oven gloves and set it aside to cool slightly.
Result · Roasted aubergine slices · used in step 46
10sBaking tray, Oven, Oven glove
11
Peel the outer skin from the red onion and halve it through the root.
20sChopping board, Chefs knifeRed onion · 1 piece
12
Finely chop the peeled red onion halves into small, even pieces.
45sChopping board, Chefs knifePeeled red onion · step 11
13
Scrape the chopped onion into the large heavy-based saucepan.
10sLarge heavy based saucepanFinely chopped red onion · step 12
14
Peel the papery skin from each garlic clove.
20sChopping board, Chefs knifeGarlic · 3 clove
15
Rock the knife over the peeled cloves, chopping them to a fine mince.
30sChopping board, Chefs knifePeeled garlic cloves · step 14
16
Add the minced garlic to the saucepan with the onion.
10sLarge heavy based saucepanFinely minced garlic · step 15
17
Pour the remaining olive oil into the saucepan.
5sLarge heavy based saucepanExtra-virgin olive oil · 20 ml
18
Set the pan over a medium heat and cook, stirring occasionally, until the onion is completely soft and translucent but not coloured.
7 minLarge heavy based saucepan, Wooden spoon
19
Add the lamb mince to the pan, breaking it apart with the spoon.
10sLarge heavy based saucepan, SpoonMinced lamb · 600 g
20
Cook over a high heat, breaking up any lumps with the spoon, until the mince is evenly browned and any liquid has evaporated.
8 minLarge heavy based saucepan, Wooden spoon
21
Stir the tomato paste directly into the browned mince.
5sLarge heavy based saucepanTomato paste · 2 tbsp
22
Stir and cook for two minutes until the paste darkens slightly and coats the meat.
2 minLarge heavy based saucepan, Wooden spoon
23
Pour the red wine into the pan, scraping any browned bits from the base.
5sLarge heavy based saucepanDry red wine · 125 ml
24
Tip in the canned chopped tomatoes and stir to combine.
5sLarge heavy based saucepanChopped tomatoes · 400 g
25
Sprinkle in the ground cinnamon.
5sLarge heavy based saucepanGround cinnamon · 1 tsp
26
Add the ground allspice.
5sLarge heavy based saucepanGround allspice · 0.5 tsp
27
Crumble in the dried oregano between your fingers as you add it.
5sLarge heavy based saucepanDried oregano · 1 tsp
28
Tuck in the bay leaves.
5sLarge heavy based saucepanBay leaf · 2 piece
29
Season the sauce with ground black pepper.
5sLarge heavy based saucepanGround black pepper · 0.5 tsp
30
Reduce the heat to low and simmer uncovered, stirring occasionally, until the sauce is thick and almost dry with very little liquid remaining.
30 minLarge heavy based saucepan
31
Fish out both bay leaves from the meat sauce with a spoon and discard them.
10sLarge heavy based saucepan, Spoon
32
Leave the meat sauce to cool in the pan while you make the béchamel.
Result · Cooled meat sauce · used in step 47
10 minLarge heavy based saucepan
33
Put the butter into the medium saucepan.
5sMedium saucepanUnsalted butter · 50 g
34
Set the pan over a medium-low heat and let the butter melt completely without colouring.
1 minMedium saucepan
35
Tip in all the flour at once.
5sMedium saucepanPlain flour · 50 g
36
Stir vigorously over the heat for about 90 seconds until the paste is smooth and smells faintly biscuity but has not browned.
1 min 30sMedium saucepan, Wooden spoon
37
Pour in the milk in a slow, steady stream.
5sMedium saucepanWhole milk · 500 ml
38
Whisk constantly over a medium heat until the sauce is thick enough to coat the back of a spoon and no floury taste remains.
8 minMedium saucepan, Whisk
39
Grate a good pinch of nutmeg directly into the sauce.
5sMedium saucepanGround nutmeg · 1 pinch
40
Season the béchamel with the salt.
5sMedium saucepanSalt · 0.5 tsp
41
Add the ground black pepper and stir to combine.
5sMedium saucepanGround black pepper · 0.5 tsp
42
Remove the pan from the heat and leave the béchamel to cool for five minutes, stirring occasionally to prevent a skin forming.
5 minMedium saucepan
43
Drop the egg yolks into the slightly cooled béchamel.
5sMedium saucepanEgg yolks · 2 piece
44
Whisk the yolks in quickly until the sauce is smooth and glossy.
Result · Enriched béchamel sauce · used in step 49
30sMedium saucepan, Whisk
45
Set the oven to 180 °C ready for baking the moussaka.
180°C10 minOven
46
Arrange half of the roasted aubergine slices in a single overlapping layer across the base of the deep baking dish, about 30 × 20 cm.
Result · Roasted aubergine slices · used in step 48
1 minDeep baking dishRoasted aubergine slices · step 10
47
Spoon all of the cooled meat sauce evenly over the aubergine layer and press it down gently.
20sDeep baking dishCooled meat sauce · step 32
48
Lay the remaining roasted aubergine slices over the meat sauce in a neat, overlapping layer.
1 minDeep baking dishRemaining roasted aubergine slices · step 46Cooled meat sauce and roasted aubergine slices · step 47
49
Pour the enriched béchamel sauce over the top layer of aubergine, spreading it to the edges with the back of a spoon so everything is covered.
20sDeep baking dish, SpoonEnriched béchamel sauce · step 44
50
Grate the kefalotyri cheese over the surface of the béchamel.
10sDeep baking dishKefalotyri cheese · 60 g
51
Slide the baking dish into the oven.
10sDeep baking dish, Oven, Oven glove
52
Bake until the top is deeply golden and the filling is bubbling at the edges, about 50 minutes.
180°C50 minDeep baking dish
53
Lift the dish out of the oven using oven gloves and place it on a heatproof surface.
10sDeep baking dish, Oven, Oven glove
54
Leave the moussaka to rest for at least 15 minutes so the layers firm up and it cuts cleanly.
15 minDeep baking dish
55
Cut the moussaka into 4 equal portions with a sharp knife.
30sDeep baking dish, Chefs knife
56
Lift each portion onto a warm dinner plate with a wide spatula and serve immediately.
Result · Greek Moussaka
30sDinner plate, Large spatulaPortioned moussaka · step 55
Printed 7 October 2026