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Moussaka is a classic Mediterranean casserole featuring layers of eggplant, seasoned meat, and tomato sauce. Topped with creamy béchamel and cheese, it's a flavorful and comforting dish perfect for a cold day! Serve with a nice side salad and warm sourdough bread.


Olive oil

2 Red onions, chopped

2 Garlic cloves, chopped

1 Carrot, finely diced

2 Celery sticks, finely diced

500g Lamb mince

400g Can crushed tomato

90g Tomato paste

½ cup Red wine

½ cup Vegetable stock

2 teaspoons Oregano

1/2 teaspoon of cinnamon

1/2 teaspoon of sugar

1 teaspoon Salt

1/2 teaspoon Black pepper

4 Eggplants, thinly sliced

2 cups Grated cheddar/mozzarella

Béchamel sauce:

60g Butter

60g (1/2 cup) Flour

2 cups Milk

Pinch of nutmeg

2 Egg yolks

50g Parmesan cheese, grated

Salt and White pepper


Heat the oven to 200C, and grease a baking tray (1.5lt).

Slice eggplants into 1cm thick slices, season with salt, place in a colander and leave for 30 minutes.

Rinse with lots of water and pat them dry.

Heat some oil in a frying pan, and fry until golden brown on both sides, and place on a paper towel to absorb the oil.

In the same pan, add some more oil, and fry your onions and garlic till soft and fragrant.

Add celery and carrot and cook for another few minutes.

Add the mince and cook till light brown, add the tomato paste and cook another minute.

Add the tomato, wine, stock, oregano, salt, pepper, cinnamon, and sugar and bring to a simmer, cook for 10-15 minutes, taste, and season if needed.

To make béchamel:

Melt the butter in a saucepan, add the flour, and cook while stirring with a wooden spoon for 2 minutes.

Slowly add the milk and using a whisk, incorporate all the milk while whisking.

Bring to a boil, then reduce the heat and cook for 5 minutes, season with salt and white pepper.

Take off the heat and stir in the egg yolks, nutmeg, and cheese. Stir quickly so the egg yolks don't become scrambled eggs!

Place a layer of eggplant on the bottom of the dish, then a layer of lamb mix, and continue to layer with eggplant and lamb mix, finishing with a layer of eggplant.

Pour the béchamel over the top, top with cheese, and bake till golden for 15-20 minutes.

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