Greek Moussaka

An extremely popular lamb and eggplants recipe, national dish in Greece, it is so delicious that it is used in all the Balkans and eastern Mediterranean.

Ingredients (for 2)

  • 1 eggplant
  • 1 cup ground lamb
  • 1 red tomato
  • 6 tbsp wheat flour
  • 1/3 cup beef stock
  • 1 egg
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp nutmeg
  • 2/3 cup milk
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp bay leaves
  • 1 tsp oregano
  • 1 garlic clove
  • 1/2 onion
  • 1 tbsp tomato paste
  • salt & pepper


  • First off, cut the eggplants into 1 cm (½ inches) slices; then you can decide to grill them (for a healthier choice) or fry them in olive oil (for a tastier result)
  • Once you have golden brown slices of eggplant (drained from oil), prepare the sauce: take a sauce pan and heat the butter, stir in the flour and slowly the hot milk
  • Continue to stir over low heat until the sauce becomes thick
  • Remove from the heat and add the ground nutmeg and beaten egg yolks
  • Season with salt and pepper, stir to combine and reserve aside
  • Heat the olive oil in a skillet and stir fry the diced onions until tender, add the ground lamb and keep stir frying until crumbly
  • Add the crushed garlic, bay leaves, stock, and tomato paste, and stir to combine
  • Cover, reduce the heat, and simmer for 30 minutes
  • Preheat the oven to 180 °C (350 °F) and oil a casserole with some olive oil
  • Lay half of the eggplant slices on the bottom of the casserole, then pour the lamb mixture over and top with another layer of eggplant slices
  • Peel red tomatoes (you can boil it for a few seconds in hot water and the skin will come off easily) and dice them finely
  • Sprinkle the diced tomatoes on top of the eggplants with some oregano
  • Pour the milk sauce evenly on top of the tomatoes and finish with some grated parmesan cheese on top
  • Bake for 45-60 minutes or until the cheese on top is nicely brown and melted
  • Remove from oven, let it rest for 10 minutes and your Mussaka is ready to be served!

Tips from the Chef

  • The milk sauce should be creamy; if the sauce is too liquid, add some more flour, if it is too thick add some more milk and stir
  • Use small and succulent red tomatoes