Moussaka

Where This Goes Wrong

The ragù must be thick enough to hold a trench when you drag a spoon through it.

Make it a day ahead — it slices better and tastes better after resting overnight.

Kefalotyri is worth seeking out for its sharp, salty edge, but Parmesan is a good substitute.

Cooking Moussaka

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1. Salt the aubergine slices and leave in a colander for 30 minutes, then pat dry. Brush with olive oil and roast at 220°C / 430°F for 25 minutes, turning once, until golden and collapsed.

   Mark done Start 30 min timer

2. Brush the potato slices with oil and roast them on a second tray alongside the aubergine for 20 minutes, until tender.

   Mark done Start 20 min timer

3. While the aubergine salts and roasts, brown the lamb in the olive oil over high heat for 8 minutes, breaking it up, until well coloured. Drain off excess fat.

   Mark done Start 8 min timer

4. Add the onion and cook 8 minutes, then the garlic for 2 minutes, then the tomato purée for 2 minutes more.

   Mark done Start 2 min timer

5. Add the wine and reduce by half, then the tomatoes, cinnamon, allspice, bay, oregano and salt. Simmer uncovered for 30 to 35 minutes until thick and almost dry — a wet ragù makes a soggy moussaka.

   Mark done Start 30 min timer

6. While the ragù simmers, make the béchamel: melt the butter, whisk in the flour and cook 2 minutes. Add the warm milk in four additions, whisking smooth, then simmer 5 minutes until very thick.

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7. Off the heat, whisk in the nutmeg, salt, most of the cheese, then the egg yolks one at a time.

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8. Layer in a deep 30 x 22 cm dish: potatoes, half the aubergine, all the lamb, the remaining aubergine, then the béchamel.

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9. Scatter with the remaining cheese and bake at 180°C / 355°F for 45 to 50 minutes until deeply golden and puffed.

   Mark done Start 45 min timer

10. Rest for at least 30 minutes before cutting. Moussaka will not hold a square straight from the oven.

    Mark done

Related guides: Prep, cook and total time · Pan and tin size.

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Why the Method Works

Roasting the aubergine rather than frying it drives off water without soaking up half a litre of oil, so the layers stay defined instead of collapsing into grease. Egg yolks whisked into the béchamel set it firm during baking, which is what allows moussaka to be cut into clean squares.

Leftovers, Reheating and Keeping

Refrigerate 4 days, freeze 3 months. Reheat covered at 170°C / 340°F for 30 minutes, uncovering at the end to re-brown.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve Alongside

• A Greek Agiorgitiko or a Sangiovese
• Serve with a horiatiki salad and bread
• Finish with Greek yogurt and honey

Common Questions About Moussaka

Moussaka Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 2 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

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