Classic moussaka

What is moussaka?

Moussaka is a traditional dish of baked sliced aubergines with a tomato and meat (usually lamb) sauce and an egg-enriched béchamel topping. It’s most commonly associated with Greece (where most of us probably first tried it on holiday) but versions of it exist in lots of other countries including Turkey, Egypt and the Balkans.

Many recipes include a layer of cooked, sliced, potatoes – this gives the moussaka a little more bulk and structure and if you are cooking for a crowd it will make everything go a bit further but if you don’t want to add the extra carbs it works equally as well without.

How do you make the best moussaka?

The trick to a perfect moussaka is getting the aubergine slices lovely and tender before you bake them with the sauce. This means they soak up all of the rich flavour and the finished texture is meltingly tender. Undercooked aubergines are spongy and unpleasant so make sure you don’t skip this step.

How do you make the béchamel topping?

The topping for a moussaka is a thick béchamel sauce which is beaten with eggs. Get the sauce nice and smooth before the eggs are added (use a whisk) and season it quite heavily as otherwise it can be bland. The eggs mean that the topping soufflés up in the oven and goes a lovely deep golden brown when cooked.

How do you serve moussaka?

It’s important to leave the moussaka to sit before you serve it up as it’s easier to keep the shape if it’s not molten hot. 10-15 minutes is fine but it’ll still be hot after 30 minutes sitting. In Greece it’s often served just warm.

Which spices are in moussaka?

The classic spice in a moussaka is cinnamon. You might think it’s strange to add what is traditionally a sweet spice to a savoury dish but it works brilliantly with rich lamb and tomatoes and gives the sauce its distinctive flavour.

Easy moussaka recipe