Greek Moussaka with Lamb and Béchamel

A Greek moussaka with spiced lamb mince, aubergine and creamy béchamel sauce. The dish can be layered completely the day before and baked briefly in the oven just before serving.

By yumbelo · 6 servings · 150 minutes

Ingredients

• 1.2 kg aubergines
• 600 g minced lamb
• 2 pc onions
• 3 pc garlic cloves
• 2 can chopped tomatoes
• 2 tbsp tomato paste
• 1 tsp cinnamon
• 1 tsp dried oregano
• 8 tbsp olive oil
• salt
• pepper
• 60 g butter
• 60 g plain flour
• 750 ml milk
• 2 pc egg yolks
• pinch nutmeg, freshly grated
• 80 g Parmesan, freshly grated
• 150 g feta
• 1 bunch bunch of flat-leaf parsley

Method

1. Cut the aubergines into slices about 1 cm thick, salt them and let them rest for 20 minutes. Then pat them dry.
2. Preheat the oven to 220 °C top and bottom heat. Brush the aubergine slices with 4 tbsp olive oil and bake them in batches for 20 to 25 minutes until golden brown.
3. Finely dice the onions and garlic. Sweat them in 2 tbsp olive oil in a large pan until translucent.
4. Add the minced lamb and brown it, crumbling it, until it takes on color. Season with salt, pepper, cinnamon and oregano.
5. Stir in the tomato paste and fry it briefly, then add the chopped tomatoes. Simmer uncovered for about 20 minutes until the sauce is thickened, and adjust the seasoning.
6. For the béchamel, melt the butter in a saucepan. Stir in the flour and cook for 1 minute while stirring.
7. Gradually pour in the milk while stirring constantly and simmer for 5 minutes until the sauce becomes creamy and thick. Remove from the heat, season with salt, pepper and nutmeg, and stir in the egg yolks and 50 g Parmesan.
8. Set the oven to 180 °C top and bottom heat. In an ovenproof dish, layer the aubergines and the meat sauce alternately. Scatter the crumbled feta over the top.
9. Spread the béchamel evenly over the dish and sprinkle with the remaining Parmesan.
10. Bake the moussaka for 40 to 45 minutes until the surface is golden brown. Let it rest for 15 minutes before cutting.
11. Sprinkle with chopped parsley and serve.