dinner · everyday
Greek moussaka
Layers of roasted eggplant and potato, cinnamon-spiced lamb ragù and a thick, golden béchamel.
- Time
- 150min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Brush eggplant and potato with oil and roast at 220°C (425°F) until tender, 25 minutes.
-
2
Brown meat with onion and garlic until cooked through, 71°C (160°F), add tomato paste, wine, tomatoes and spices and simmer 30 minutes until thick.
-
3
Make béchamel: cook butter and flour, whisk in milk and simmer until thick; off heat whisk in yolks, cheese and nutmeg.
-
4
Layer potatoes, half the eggplant, meat, remaining eggplant in a 23x33 cm dish and top with béchamel.
-
5
Bake at 180°C (350°F) until deep golden, 45 minutes; rest 30 minutes before slicing.
