Mediterranean Main
Moussaka
Ratings & commentsLayers of roasted aubergine, spiced beef and tomato ragu, sliced potato and a creamy golden white sauce. The Greek classic for six.
- Prep
- 40 min
- Cook
- 1 h 30 min
- Total
- 2 h 25 min
- Serves
- 6
- Difficulty
- Medium
- Heat
- Mild
Plan ahead: Let the baked moussaka stand for 15 minutes before cutting.
About this Moussaka
Moussaka is Greek comfort food in layers: soft roasted aubergine and potato, a savoury beef and tomato sauce, and a golden white sauce. It is a project, but each part is simple and it can be built a day ahead. Roast the aubergine rather than frying it, and it uses far less oil.
Ingredients
- 900 gAubergine, sliced into 1 cm rounds
- 80 mlOlive Oil
- 400 gPotatoes, peeled and sliced thinly
- 300 gOnions, finely chopped
- 600 gBeef Mince
- 400 gChopped Tomatoes, one tin
- 50 gButter, for the white sauce
- 50 gPlain Flour, for the white sauce
- 400 mlMilk, for the white sauce
- 50 gParmesan, grated
- 10 gSalt
Plus water and a little salt to taste.
How to prepare Moussaka
Heat the oven to 200C (180C fan). Brush the aubergine and potato slices lightly with two-thirds of the olive oil and spread them on baking trays. Season with half the salt and roast for 25-30 minutes, turning once, until golden and tender.
Meanwhile, warm the remaining oil in a large pan and soften the onions for 8 minutes. Add the mince and cook for 8-10 minutes until browned.
Stir in the chopped tomatoes, a splash of water and half the remaining salt. Simmer for 25-30 minutes until thick.
To make the white sauce, melt the butter in a pan, stir in the flour and cook for 1 minute, then whisk in the milk gradually. Simmer for 5-8 minutes until thick and smooth, then add the rest of the salt and half the Parmesan.
Turn the oven down to 180C (160C fan). In a large baking dish, layer the potatoes, then half the aubergine, then the meat sauce, then the remaining aubergine.
Spread the white sauce over the top and scatter with the remaining Parmesan.
Bake for 35-40 minutes until golden and bubbling and piping hot in the middle. Rest for 15 minutes before cutting so the layers set.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- Roast the aubergine until it is properly soft and golden; undercooked aubergine is bitter and rubbery.
- A pinch of cinnamon in the meat sauce gives a more authentic Greek flavour.
- Assemble it up to a day ahead and bake when you need it, adding 10 minutes.
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