Moussaka Recipe

Moussaka Recipe

Moussaka Recipe


150-175ml olive oil

1 large onion, finely chopped

3 garlic cloves, crushed

900g lean minced lamb

50ml white wine (a generous splash)

1 x 400gm can chopped tomatoes

1 x 5cm piece of cinnamon stick

handful fresh oregano leaves chopped

3 large aubergines

salt and freshly ground black pepper


For the topping

75g butter

75g plain flour

600ml milk

50g parmesan cheese, finely grated

2 medium free-range eggs, beaten



  • Preheat the oven at 200C/400F/Gas 6


Lamb Sauce

  • Heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else
  • Slice the stalks off the aubergines and cut them lengthways into 5mm/¼in slices. Heat a frying pan until it is jumping hot, add one tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs, layer over the base of a 2.5-2.75 litre shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go


  • Melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs
  • Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling.

Aaah, melt in the mouth Moussaka, you can almost hear the Greek music, dancing and breaking of plates – don’t break your plate, use it for another generous helping !!