Write a Greek Moussaka recipe

Greek Moussaka Slug: greek-moussaka Short description: A hearty, layered Greek classic with spiced ground lamb, tender roasted aubergine, and a golden béchamel crust — deeply satisfying and perfect for feeding a crowd. Main image URL: Category: Main Course Cuisine: Greek Author: Difficulty: Hard Prep time: 30 min Cook time: 1 hr 10 min Total time: 1 hr 40 min Servings: 6 Calories: 640 Protein: 34g Carbs: 28g Fat: 44g Fiber: 5g Sugar: 9g Sodium: 860mg Ingredients: 3 large aubergines, sliced into 1cm rounds 500g ground lamb 1 tbsp olive oil 1 large onion, finely diced 4 garlic cloves, minced 400g canned crushed tomatoes 2 tbsp tomato paste 1 tsp ground cinnamon 1 tsp ground allspice 1 tsp dried oregano 0.5 tsp ground nutmeg Salt and pepper to taste 100ml red wine 60g butter 60g all-purpose flour 600ml whole milk 2 egg yolks 100g Parmesan, grated 0.5 tsp ground nutmeg Salt and white pepper to taste 3 tbsp olive oil for brushing Steps: Step 1 - Prepare the aubergines: Lay the aubergine slices on a baking tray, brush both sides with olive oil, and season with salt. Roast in a preheated oven at 200°C (390°F) for 20 minutes, flipping halfway, until golden and tender. Set aside. Step 2 - Cook the meat sauce: Heat olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until soft. Add garlic and cook for 1 minute. Add the ground lamb and cook for 8 minutes until browned, breaking it apart as it cooks. Step 3 - Season the meat: Add tomato paste, cinnamon, allspice, oregano, nutmeg, salt, and pepper. Stir well and pour in the red wine. Cook for 2 minutes, then add the crushed tomatoes. Simmer for 15 minutes until the sauce is thick and fragrant. Step 4 - Make the béchamel: In a saucepan over medium heat, melt butter. Add flour and whisk continuously for 2 minutes to form a paste. Gradually pour in the milk, whisking constantly, until the sauce is thick and smooth. Remove from heat, stir in egg yolks, half the Parmesan, nutmeg, salt, and white pepper. Step 5 - Assemble the moussaka: In a large baking dish, layer half the aubergine slices on the bottom. Spread all the meat sauce evenly on top. Add the remaining aubergine slices, then pour the béchamel sauce over everything, spreading it smoothly. Sprinkle the remaining Parmesan on top. Step 6 - Bake: Bake in a preheated oven at 180°C (350°F) for 40 minutes until the top is deep golden and set. Step 7 - Rest and serve: Let the moussaka rest for 15 minutes before cutting — this helps it hold its shape when served. Slice into portions and serve with a simple green salad. Cooking Tips: Salting the aubergine slices and letting them sit for 20 minutes before roasting draws out moisture and prevents a watery moussaka. Let it rest before slicing — patience here makes all the difference for clean, beautiful portions. The meat sauce should be quite dry before layering — if it looks watery, simmer it a little longer. Variations: Ground beef: Replace lamb with ground beef for a milder, more accessible flavour. Potato layer: Add a base layer of thinly sliced roasted potatoes beneath the aubergine for an even heartier dish. Lighter béchamel: Replace half the whole milk with low-fat milk and skip the egg yolks to reduce richness. Tags: moussaka, Greek, lamb, aubergine, baked, comfort food, Mediterranean, weekend cooking