Moussaka Recipe UK
Crafting a traditional Moussaka with a modern twist is a rewarding culinary journey. From the depth of the meat sauce to the silky béchamel topping, each layer tells a story of Mediterranean comfort and flavour.
Ingredients
- 500 g Minced Lamb or Beef preferably 20% fat for richness
- 1 large Onion finely chopped
- 2–3 Garlic Cloves minced
- 400 g Chopped Tomatoes tin
- 2 tbsp Tomato Paste
- 100 ml Red Wine optional for depth of flavour
- 1 piece Cinnamon Stick
- 1 tsp Dried Oregano
- Salt and Pepper To taste
- 2 large Aubergine Eggplant , sliced 1cm thick
- 1–2 large Potato optional , sliced thinly
- 50 g Butter
- 50 g Plain Flour
- 500 ml Milk
- Nutmeg A pinch
- 1 large Egg Yolk
- 50 g Grated Cheese Parmesan or Kefalotyri
Instructions
- Grease a large baking dish.1 large Onion, 2–3 Garlic Cloves, 400 g Chopped Tomatoes
- Start with a layer of potatoes, if using, followed by a layer of aubergines.2 large Aubergine, 1–2 large Potato
- Spread half of the meat sauce evenly over the aubergines.2 tbsp Tomato Paste, 100 ml Red Wine, 1 piece Cinnamon Stick
- Add another layer of aubergines, then the remaining meat sauce.1 tsp Dried Oregano, Salt and Pepper, 50 g Butter, 1 large Egg Yolk
- Top with a final layer of aubergines.
- Spread the béchamel sauce evenly over the top of the meat and aubergines.500 g Minced Lamb or Beef
- Sprinkle with grated cheese and breadcrumbs for a crunchy, golden topping.50 g Plain Flour, 500 ml Milk, 50 g Grated Cheese, Nutmeg
- Preheat your oven to 180°C (350°F).
- Bake for 40–45 minutes or until the top is golden and the edges are bubbling.
- Let the Moussaka rest for 15–20 minutes before cutting. This helps the layers set beautifully.