Classic Greek Lamb Moussaka with Nutmeg Béchamel

⏱ 135 min · Serves 6

Layers of golden roasted aubergine, cinnamon-spiced lamb ragù and a thick, nutmeg-scented béchamel baked until burnished and bubbling. It takes a little time, but every forkful tastes like a Sunday in Athens — and it's even better the next day.

Per serving: 760 kcal · 34.0g protein · 45.0g carbs · 49.0g fat

Ingredients

• 3 large aubergines (about 1.2kg), sliced 1cm thick
• 2 medium potatoes (about 400g), peaded and sliced 5mm thick
• 6 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 600g lamb mince
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 150ml red wine
• 1 tsp ground cinnamon
• 1/2 tsp dried oregano
• 1 bay leaf
• 1 tsp sugar
• 70g butter
• 70g plain flour
• 700ml whole milk
• 1/4 tsp freshly grated nutmeg
• 2 egg yolks
• 80g kefalotyri or pecorino, finely grated
• Salt and black pepper

Method

1. Heat oven to 200C/180C fan. Lay the aubergine slices on two baking trays, brush both sides with 4 tbsp olive oil, season with salt, and roast for 25-30 minutes until soft and golden. Set aside.
2. Meanwhile, toss the potato slices with 1 tbsp oil and a pinch of salt, spread on a third tray and roast 20 minutes until just tender.
3. Heat the remaining 1 tbsp oil in a wide pan. Soften the onion for 6-8 minutes, add garlic for 1 minute, then turn the heat up and brown the lamb mince well, breaking it up, about 8 minutes.
4. Stir in the tomato purée and cook 1 minute, then add the wine and bubble until nearly gone. Add tomatoes, cinnamon, oregano, bay leaf, sugar, salt and pepper. Simmer uncovered 25 minutes until thick with no free liquid. Discard the bay leaf.
5. For the béchamel, melt the butter in a saucepan, whisk in the flour and cook 1-2 minutes. Gradually whisk in the milk, then simmer, stirring, 5-6 minutes until very thick. Off the heat, season and add the nutmeg, egg yolks and half the cheese.
6. Butter a 23x33cm baking dish. Layer the potatoes over the base, then half the aubergine, then all the meat sauce, then the rest of the aubergine. Pour over the béchamel and smooth the top. Scatter with remaining cheese.
7. Bake at 180C/160C fan for 40-45 minutes until deep golden and set. Rest 20 minutes before cutting — this is essential for clean slices.