Lamb Easy Main

Moussaka

Name: Moussaka recipe
Yield: 8
Ingredients: 125ml olive oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 2 bay leaves; 800g lamb mince; 140g can tomato paste; 400g can diced tomatoes; 2 tsp allspice; 2 tsp dried oregano; 1 tsp ground cinnamon; 1.5kg eggplant, zebra-peeled (see recipe note) cut into 1.5cm-thick slices crossways; Dressed salad, to serve; 100g salted butter, chopped; 100g plain flour; 700ml milk; 100g finely grated parmesan; 1 egg yolk; 1 tsp freshly ground nutmeg; White pepper, to season

1 rating

Jump to recipe

by Lucy Nunes

Delicious Team

Jun 23, 2024

This easy moussaka recipe may just be the ultimate winter warming meal. Fragrant lamb mince makes up the base of this Greek recipe, with a good pinch of aromatic spices, juicy tomato and a generous serving of eggplant for a hearty bite. Topped with lashings of velvety-smooth cheese bechamel sauce and baked to crisp perfection, we're pretty sure this recipe will be one of your new staples. You’ll need a 10-cup capacity, 27cm square baking dish.

1/2 cup (125ml) extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
2 bay leaves
800g lamb mince
140g can tomato paste
400g can diced tomatoes
2 tsp allspice
2 tsp dried oregano
1 tsp ground cinnamon
1.5kg eggplant, zebra-peeled (see recipe note) cut into 1.5cm-thick slices crossways
Dressed salad, to serve

Cheese bechamel

100g salted butter, chopped
2/3 cup (100g) plain flour
700ml milk
100g finely grated parmesan
1 egg yolk
1 tsp freshly ground nutmeg
White pepper, to season

Method

1.

Heat 1 tbs of the oil in a large frypan over medium-high heat. Cook the onion, garlic and bay leaves, stirring occasionally, for 5 minutes or until softened. Add the lamb mince and cook over high heat, breaking up the mince with a spatula, for 5 minutes or until browned. Season to taste, stir through the tomato paste and cook for 2 minutes.
2.

Add the tomatoes, spices and oregano. Stir to combine and bring to the boil. Reduce heat and simmer, covered, for 30 minutes for flavours to develop. Discard bay leaves and skim excess oil with a spoon, or chill until fat solidifies, which makes it easier to discard. Check seasoning.
3.

Meanwhile, preheat oven grill to high.
4.

Line a baking tray with foil. Working in 3 batches, brush eggplant on both sides with a little remaining oil and season. Place on prepared tray in a single layer. Cook under the grill for 5 minutes each side until golden and tender. Drain on paper towel.
5.

For the bechamel, place the butter in a medium saucepan over medium-high heat. When butter is melted and starts to sizzle, add the flour and cook, stirring constantly, for 2 minutes until mixture bubbles and lightens in colour. Remove from the heat and slowly whisk in the milk until smooth and combined. Return to medium-high heat and cook, stirring constantly, for 6-7 minutes until mixture simmers and thickens. Add parmesan, yolk, nutmeg and white pepper to taste and stir to combine. Check seasoning.
6.

Preheat oven to 180°C/160°C fan-forced.
7.

Grease a 10-cup capacity, 27cm square baking dish. Arrange half the eggplant over base. Spoon over half the mince mixture. Repeat layers. Spoon over the bechamel. Bake for 45 minutes or until golden. Stand for 10 minutes before serving with salad.

Review 1

Recipe Notes

Zebra-peel your eggplant in ‘zebra’ stripes by alternating a strip of skin with a strip of peeled section. Moussaka will freeze in airtight containers for up to 1 month.