Moussaka – lamb, aubergine & golden béchamel

Layers of fried aubergine, spiced lamb ragout with a hint of cinnamon and a golden-baked béchamel — moussaka is Greece's most generous baking dish. A bake that reveals its whole architecture when you cut into it.

Beef & Game Category

40 MIN Prep time

50 MIN Cook time

4 people Servings

Moussaka – lamb, aubergine & golden béchamel

Preparation

Prepare the aubergines

Salt the aubergine slices and let them draw water for 20 minutes, pat them dry and fry them golden brown in olive oil in batches. Drain on kitchen paper.

Cook the lamb ragout

Sweat the onion and garlic in olive oil until translucent, add the minced lamb and brown it, crumbly, for 8 minutes. Add the tomato paste, tomatoes, cinnamon and oregano and reduce, uncovered, for 20 minutes until thick. Season boldly — the cinnamon stays just a hint in the background.

Make the béchamel

Melt the butter, sweat the flour for 2 minutes, gradually pour in the milk and cook, stirring, for 5 minutes until creamy. Season with nutmeg and salt, take off the heat and stir in the cheese and egg.

Layer up

Line a baking dish with aubergines, spread the lamb ragout over them, cover with the remaining aubergines and spread the béchamel on top.

Bake and rest

Bake in the oven at 180 °C for 40 to 45 minutes until golden brown. Before cutting, be sure to let it rest for 15 minutes, so the layers hold.

Why this wine?

The Gigue's lively fruit and fine acidity cut through the rich béchamel and the spiced lamb and keep the bake fresh on the palate.

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.

The wine to pair