Classic Greek Moussaka with Silky Béchamel

⏱ 120 min · Serves 6

Layers of golden roasted aubergine, richly spiced lamb ragù and a thick, nutmeg-scented béchamel baked until burnished and bubbling. It takes an afternoon, but one forkful and you'll understand why.

Per serving: 685 kcal · 33.0g protein · 38.0g carbs · 44.0g fat

Ingredients

• 3 large aubergines (about 1.2kg), sliced 1cm thick
• 2 medium potatoes (400g), peeled and sliced 5mm thick
• 6 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 600g minced lamb
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 150ml red wine
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp sugar
• Salt and black pepper
• 60g butter
• 60g plain flour
• 600ml whole milk
• 1/4 tsp freshly grated nutmeg
• 2 egg yolks
• 80g Greek kefalotyri or Parmesan, grated

Method

1. Heat oven to 200C/180C fan. Lay the aubergine slices on two lined baking trays, brush both sides with 4 tbsp olive oil, season with salt, and roast 25-30 minutes until golden and soft. Set aside.
2. Meanwhile, toss the potato slices with 1 tbsp oil and a little salt, spread on a tray and roast 20 minutes until just tender.
3. Heat the remaining 1 tbsp oil in a wide pan. Cook the onion gently for 8 minutes until soft, add the garlic for 1 minute more.
4. Turn up the heat, add the lamb and brown well, breaking it up, for 6-8 minutes. Spoon off excess fat.
5. Stir in the tomato purée, cook 1 minute, then pour in the wine and let it bubble away for 2 minutes.
6. Add the tomatoes, cinnamon, allspice, bay, oregano, sugar, salt and pepper. Simmer uncovered 25-30 minutes until thick and glossy with no liquid pooling. Discard the bay leaf.
7. For the béchamel, melt the butter, whisk in the flour and cook 1 minute. Gradually whisk in the milk until smooth and thick, then simmer 3 minutes. Off the heat, add nutmeg, salt, half the cheese, then beat in the egg yolks.
8. Layer in a 20x30cm baking dish: potatoes on the base, then half the aubergine, all the meat sauce, then the remaining aubergine. Spread the béchamel over the top and scatter with the rest of the cheese.
9. Bake at 180C fan for 40-45 minutes until deeply golden and set. Rest 20 minutes before cutting — this is essential for clean slices.