Greek
Greek Moussaka
Greek aubergine, beef and béchamel bake
Layers of roasted aubergine, cinnamon-scented beef and creamy béchamel baked until deeply golden.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Greek cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Greek Moussaka
Ingredients
Main
Method
- 1
Roast the oiled aubergine slices at 220°C until tender and lightly browned.
- 2
Brown the beef and onion, add tomato and cinnamon, then simmer until thick.
- 3
Cook butter and flour for one minute, whisk in milk and thicken; cool briefly, then whisk in the eggs and half the cheese.
- 4
Layer aubergine and meat sauce, cover with béchamel and remaining cheese, then bake at 190°C until golden.
- 5
Rest for fifteen minutes before cutting into portions.
Greek moussaka layers aubergine, spiced minced meat and a generous béchamel topping; resting gives clean slices.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only if the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served cold.
Keep cooking
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