Moussaka is the layered bake that defines Greek home cooking — sliced aubergine fried in animal fat, spiced ground lamb in a tomato sauce, all capped with a rich egg-enriched béchamel. The dish takes time, but the individual components are simple and most of the work is passive oven time.
The authentic fat for frying the aubergine is tallow or lard. Aubergine is unusually porous and absorbs whatever fat it is cooked in completely. The tallow version produces an aubergine layer that tastes of the lamb dish it's building toward; the canola version produces an aubergine layer that tastes of canola oil.
Moussaka Recipe
Ingredients
- 2 large aubergines (eggplant), sliced 1cm thick
- 3 tbsp beef tallow (for frying aubergine)
- 500g ground lamb
- 1 medium onion, diced
- 3 garlic cloves, minced
- 400g crushed tomatoes
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp dried oregano
- Sea salt and black pepper
- For the béchamel: 60g grass-fed butter, 60g plain flour, 600ml whole milk, 2 eggs (beaten), pinch of nutmeg, salt
Method
- Salt the aubergine slices generously. Leave for 30 minutes — they will release moisture. Pat completely dry with paper towel.
- Heat the tallow in a skillet over medium-high heat. Fry the aubergine slices in batches for 2-3 minutes per side until golden. Drain on a rack.
- In the same pan, cook the onion for 5 minutes. Add the garlic, then the lamb. Break up and cook until browned. Add the tomatoes, cinnamon, allspice, oregano, salt, and pepper. Simmer 20 minutes.
- Make the béchamel: melt the butter in a saucepan. Add the flour and cook for 2 minutes, stirring. Gradually whisk in the milk. Simmer for 5 minutes until thick. Remove from heat. Whisk in the beaten eggs and nutmeg. Season.
- Layer in a baking dish: half the aubergine, all the lamb, remaining aubergine, then pour the béchamel over the top.
- Bake at 180°C (350°F) for 45 minutes until the béchamel is golden and set. Allow to cool for 15 minutes before cutting.
Is moussaka seed oil free?
Yes with tallow and butter. Most restaurants use vegetable oil for frying the aubergine.
Why salt the aubergine?
Salting removes excess moisture, which prevents the aubergine from becoming waterlogged when fried. It also tempers any bitterness.
Can I make this ahead?
Yes — moussaka improves overnight. Make completely, cool, refrigerate, and reheat at 160°C for 30 minutes.
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