Greek Moussaka With Eggplant and Potatoes

Course: Dinner, Lunch, Main Course

Cuisine: Greek, Mediterranean

Diet: Halal, Kosher

Keyword: Greek moussaka, Greek moussaka recipe, Greek moussaka with eggplant and potatoes

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings: servings

Calories: 631kcal

Author: Timea

Easy weeknight dinner or showstopper feast! This Greek moussaka with eggplant and potatoes delivers restaurant-worthy results in your own kitchen.

Print Recipe

Metrics - US Customary

Equipment

1 large pot
1 Saucepan
1 roasting tray

Ingredients

750 g eggplants 2 pcs
500 g potatoes 5 pcs
2 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground
2 teaspoon thyme dried
3 tablespoon olive oil extra virgin
50 g pecorino grated

Lamb Ragout

500 g lamb ground
400 g chopped tomatoes one tin
1 pcs onion chopped
2 pcs garlic cloves chopped
2 tablespoon olive oil extra virgin
1 teaspoon allspice powder
1 teaspoon cinnamon powder
1 teaspoon thyme dried
1.5 teaspoon sea salt kosher
½ teaspoon ground pepper freshly ground
100 ml water warm

Sauce Bechamel

100 g butter unsalted
100 g flour
750 ml milk cold
2 pcs egg yolks
¼ pcs nutmeg

Instructions

Slice the potatoes evenly, ideally around ¼ inch thick and put it in a bowl. Season with sea salt, freshly ground black pepper, dried thyme, and extra virgin olive oil.
Slice the eggplants thinly, ideally around ½ inch thick. Place the eggplant slices in a bowl and season like the potatoes with sea salt, ground pepper, thyme and olive oil.
In a large pan, heat the olive oil and fry a finely chopped onion and two cloves of garlic over medium heat until softened.
Add the minced lamb to the pan and cook, breaking it up with a spoon, until no longer pink and cooked through.
Season with sea salt, allspice, cinnamon, and dried thyme. Add a can of chopped tomatoes, roughly crushed.
Add the hot hot water to create a sauce and bring to a simmer. Cover the pan and cook for about half an hour, until the minced lamb is cooked.
Melt the unsalted butter in a saucepan over medium heat. Whisk in the all-purpose flour over medium-low heat. Cook, whisking constantly, until the mixture forms a smooth, pale yellow paste with no lumps.
Gradually whisk in the milk in small batches, whisking constantly after each addition until fully incorporated and smooth.
Continue whisking over medium heat, until the sauce thickens and reaches your desired consistency. Season with sea salt, ground pepper, and freshly ground nutmeg.
For an extra creamy treat, I whisk in two egg yolks.
Grease the bottom of roasting pan with olive oil. Arrange the seasoned potato slices in a single layer, making sure they overlap slightly for even baking.
Place the baking sheet in the middle rack of your oven, preheated to 200°C (374°F) and bake for 20 minutes.
Arrange the seasoned eggplant slices in a single layer over the golden potatoes, and return the tray to the oven for another 20 minutes.
Spread all of the hot lamb ragu evenly over the eggplant slices, using the back of a spoon to create a smooth layer.
Pour the warm bechamel sauce over the moussaka, using a spatula to spread it evenly in a smooth layer. Top it with grated pecorino cheese, or another hard, aged cheese like parmesan.
Bake the moussaka in a preheated oven at 190°C Fan (374°F) for 20-25 minutes, or until the cheese is golden brown and bubbly.

Video

Notes

Use large, globe eggplants with firm flesh and smooth skin. Avoid bitter varieties like the long, slender ones.

Lamb is the most common, but you can also use ground beef or a mixture of both.

It's usually served as a main course on its own, but you can also offer simple sides like a salad, bread, or yogurt dip.

Nutrition