Greek Moussaka
A classic Greek Moussaka featuring hearty layers of roasted potatoes and eggplants, a rich, spiced lamb meat sauce, and a velvety, cheesy Béchamel sauce baked to golden perfection. It is a comforting, crowd-pleasing dish that tastes even better the next day. Chef's tips: (1) Cooling the roasted eggplants and potatoes on a wire rack is essential to let moisture escape, which prevents a soggy moussaka base. (2) Always cook the butter and flour roux for 2-3 minutes before adding milk to eliminate any raw flour taste in the Béchamel. (3) Do not skip the resting time after baking; letting the moussaka sit for 30-60 minutes ensures the layers hold their shape beautifully when sliced.
- Time: 60 min
- Servings: 6
Source: ChefChef
Ingredients
- large eggplant, sliced 1.5cm thick
- medium-sized potatoes, sliced 1cm thick
- olive oil
- to taste salt and pepper
- red onions, diced
- garlic cloves, diced
- lamb mince
- bay leaves
- cinnamon stick
- dried thyme
- red wine
- tomato paste
- tomato passata
- butter
- flour
- milk
- grated parmesan cheese
- ground nutmeg