📍 Atenas
Moussaka
Layers of eggplant and lamb with tomato, topped with béchamel and browned cheese.
- Preparation
- 35 min
- Cooking
- 70 min
- Waiting and resting
- 15 min
History
Moussaka has many eastern Mediterranean variations. This baked béchamel version is associated with modern Greek cooking.
Ingredients
Preparation
- 1
Heat the oven to 200 °C. Brush eggplant with half the oil and bake 20-25 minutes, turning halfway.
- 2
Sauté onion in remaining oil. Add and break up lamb, then add tomato, cinnamon, salt and pepper; cook 20 minutes.
- 3
Melt butter, add flour and stir 2 minutes. Gradually whisk in milk until thickened, then add nutmeg and half the cheese.
- 4
Layer eggplant and meat in a baking dish. Cover with béchamel and remaining cheese.
- 5
Bake at 180 °C for 35-40 minutes until golden and at 74 °C in the center. Rest 15 minutes before slicing.
Cooking tips
- Rest before cutting so the layers hold their shape.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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