Traditional Greek Moussaka
Cherie Metcalfe
Layers of tender eggplant, rich spiced mince, and creamy béchamel come together in this classic Greek comfort dish. Baked to golden perfection, it’s hearty, flavour-packed, and perfect for feeding a crowd.
Ingredients
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- 500g ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400g) crushed tomatoes or passata
- 2 tbsp olive oil
- 2 tsp Bakers Blend
- 2 tsp Greece Lightning
- Man Grind Salt Flakes, to taste
- 1 tbsp tomato paste
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- 2 large eggplants, sliced into 1 cm thick rounds
- 3 medium potatoes, peeled & sliced into
- 1 cm thick rounds
- Olive oil for brushing
- Man Grind Salt Flakes, to taste
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- 60g butter
- 60g plain flour
- 600ml milk, warmed
- 2 eggs
- ¼ tsp grated nutmeg
- Sunshine Salt and pepper, to taste
Directions
Salt the eggplant slices and set aside for 30 minutes. Rinse, pat dry, then brush both eggplant and potato slices with olive oil. Season with Man Grind and Greece Lightning. Grill or roast until golden and set aside.
- Heat olive oil in a pan and cook onion and garlic until soft. Add mince and brown well. Stir in Bakers Blend, Man Grind, Greece Lightning, tomato paste, and crushed tomatoes. Simmer for 20–30 minutes until thick. Taste and adjust seasoning.
To make béchamel, melt butter, stir in flour, and cook for a minute. Gradually whisk in warm milk until thick. Remove from heat, whisk in beaten eggs, then season with nutmeg or Bakers Blend, Sunshine Salt, and pepper.
Layer potatoes in a greased baking dish, then half the eggplant, followed by the meat sauce. Finish with eggplant and béchamel.
- Bake at 180°C for 40 minutes, until golden and bubbling. Rest 15 minutes before serving.
