Moussaka – lamb, aubergine & golden béchamel
Preparation
Why this wine?
Good to know
Tips & insights
- Salt the aubergine slices before frying and let them rest for 20 minutes, then pat them dry – this way they absorb less oil while frying.
- Instead of frying, you can brush the aubergines with oil and roast them in the oven; this makes the bake lighter.
- Kefalotyri can easily be replaced with pecorino or parmesan if it is not available.
- Let the moussaka rest for at least 15 minutes before slicing, so the layers settle and portion cleanly.
- Do not leave out the pinch of cinnamon in the ragù – it gives the tomato-lamb sauce its characteristic depth.
Frequently Asked Questions
Which wine pairs with moussaka?
The spiced lamb filling and the rich béchamel call for a red wine with fruit, structure and sustained tannin that keeps the richness fresh on the palate. We drink our Gigue from LaSuite aux Conseillans with it, a Merlot-driven red aged mainly in concrete and amphora, with firm, polished tannins. Its ripe core takes up the hint of cinnamon in the ragù.
Can I prepare the moussaka in advance?
Yes. It can be prepared completely and kept chilled for a day; reheat it in the oven at 180 °C for about 25 minutes until heated through. It tastes best freshly baked, but when reheated the layers slice even more cleanly.
What can I use instead of minced lamb?
Minced beef works just as well and gives a slightly milder filling. For a mixed version, combine lamb and beef in equal parts. What matters is to brown the meat well and reduce the tomato sauce slowly until it turns rich.
Which side dish suits moussaka?
Moussaka is complete in itself as a main course. A green salad with a lemon-olive-oil dressing or some white bread to soak up the sauce is enough. A small bowl of yoghurt with mint sets a fresh contrast to the spiced lamb.
