Classic Lamb and Eggplant Moussaka

Name: Classic Lamb and Eggplant Moussaka
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Cuisine: Mediterranean
Ingredients: 3 eggplants; 0,5 cup extra-virgin olive oil; 700 g ground lamb; 1 yellow onion, chopped; 4 garlic cloves, minced; 1 tsp ground cinnamon; 1 tbsp dried oregano; 3 tbsp tomato paste; 0,5 cup dry red wine; 400 g crushed tomatoes; 4 tbsp unsalted butter; 0,33 cup all-purpose flour; 3 cup whole milk, warmed; 0,75 cup Parmesan, grated

Layers of silky roasted eggplant, cinnamon-scented lamb ragù and a golden béchamel that bakes into pure, savoury comfort.

Time: 130 min
Servings: 6
Level: Hard

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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6servings

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Instructions

10 steps · tick them off as you cook

Slice eggplants into 1 cm rounds, salt generously and rest 30 minutes; blot dry to draw out bitterness and excess water.
30 minutes
Brush slices with olive oil and roast at 425°F / 220°C for 20-25 minutes, flipping once, until deeply golden and tender.
20-25 minutes
Meanwhile, sweat chopped onion in 2 tbsp olive oil over medium heat 6 minutes until translucent; add garlic and cook 1 minute more.
6 minutes
Add ground lamb, breaking it apart, and sear 6-8 minutes until well browned and the fat renders.
6-8 minutes
Stir in cinnamon, oregano and tomato paste; cook 2 minutes to caramelize, then deglaze with red wine, scraping the fond.
2 minutes
Add crushed tomatoes, season, and simmer uncovered 20 minutes until the ragù is thick and glossy.
20 minutes
For the béchamel, melt butter in a saucepan, whisk in flour and cook 2 minutes; slowly pour in warm milk, whisking, until it thickens and coats a spoon. Off heat, whisk in nutmeg, egg yolks and grated Parmesan.
2 minutes
Layer half the eggplant in a baking dish, spread all the lamb ragù on top, cover with remaining eggplant, then pour the béchamel over evenly.
Bake at 375°F / 190°C for 40 minutes until the top is deeply bronzed and bubbling at the edges.
40 minutes
Rest at least 20 minutes before slicing so the layers set cleanly.
20 minutes

Chef's tip

Temper the béchamel by whisking a ladle of the hot sauce into the beaten egg yolks before adding them back — this prevents scrambling and gives a satiny, custard-like top.