Prepare to embark on a culinary journey that will revolutionize your dinner experience! Lamb Moussaka isn't just a dish - it's a legendary Greek comfort food that combines layers of succulent lamb, tender roasted eggplants, and a luxuriously creamy béchamel sauce. This recipe is more than a meal; it's a celebration of traditional Greek flavors that will make your kitchen smell like a taverna in Athens and your dinner guests absolutely amazed!
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: Greek
Serves: 6 servings
Ingredients
- 2 large eggplants, sliced
- 500g ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g canned tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- 1 teaspoon oregano
- Salt and pepper to taste
- 4 tablespoons olive oil
- Bechamel sauce
- 100g grated cheese
Instructions
- Begin by preparing the eggplants. Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt over the slices and let them sit in a colander for about 30 minutes to draw out excess moisture and bitterness. Rinse the slices under cold water and pat them dry with paper towels.
- While the eggplants are draining, preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer. Brush both sides lightly with olive oil and roast in the preheated oven for about 25-30 minutes, or until they are golden brown and tender. Flip the slices halfway through for even cooking.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Increase the heat to medium-high and add the ground lamb to the skillet. Cook, stirring frequently, until the meat is browned and cooked through, about 8-10 minutes. Drain any excess fat if necessary.
- Stir in the chopped canned tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20 minutes, allowing the flavors to meld together. Stir occasionally.
- While the lamb mixture is simmering, prepare the béchamel sauce. In a saucepan, melt 50g of butter over medium heat. Add 50g of flour and whisk continuously for about 2 minutes to form a roux. Gradually add 500ml of milk, whisking constantly until the sauce thickens and is smooth. Season with salt and pepper to taste. Remove from heat and stir in half of the grated cheese.
- Once the lamb mixture and eggplants are ready, it's time to assemble the moussaka. In a baking dish, layer half of the roasted eggplant slices at the bottom. Spread half of the lamb mixture over the eggplants, followed by another layer of eggplants, and then the remaining lamb mixture on top.
- Pour the béchamel sauce over the final layer of lamb, spreading it evenly. Sprinkle the remaining grated cheese on top.
- Reduce the oven temperature to 180°C (350°F) and bake the moussaka for about 30-40 minutes, or until the top is golden and bubbly. Allow it to cool for at least 15 minutes before serving to let the layers set.
- Serve the moussaka warm, garnished with fresh herbs if desired. Enjoy your classic Greek lamb moussaka!
Tips
- Salt and drain your eggplant slices thoroughly to remove bitterness and prevent a watery final dish.
- Use high-quality ground lamb for the most authentic flavor profile.
- Take your time with the béchamel sauce - slow whisking ensures a smooth, creamy texture.
- Let the moussaka rest for 15-20 minutes after baking to help the layers set and make cutting easier.
- For extra richness, use a mix of cheeses like graviera or kefalograviera if available.
- Don't rush the simmering of the meat sauce - low and slow develops deeper, more complex flavors.
- If you want a lighter version, you can partially replace lamb with lean ground beef.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 18g
Protein: 30g
Fat: 32g
Saturated Fat: 14g
Cholesterol: 110mg
