Everyday Kitchen

Greek · Dinner

Moussaka

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Moussaka is a Greek dish. Resting lets the layers hold together when cut.

Prep
35 min
Cook
85 min
Rest, soak, marinate or chill
20 min
Total
140 min
Servings
6
Difficulty
Easy
Cuisine
Greek
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Moussaka.
Representative photograph of Moussaka. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Vegetables

Meat

Topping

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Roast · About 25 min

  1. Toss 900 g eggplant, sliced, 50 ml olive oil and roast at 220°C / 425°F for 25 minutes.

Meat · About 20 min

  1. Cook lamb and onion from 500 g minced lamb, 150 g onion, chopped, 15 g garlic, chopped, 500 g passata, ½ tsp cinnamon, ¾ tsp salt 8 minutes; add remaining ingredients and simmer 20 minutes.

Bake · About 40 min

  1. Melt butter from 50 g butter, 50 g plain flour, 600 ml milk, 2 eggs, 80 g hard cheese, grated, cook flour 1 minute, whisk in milk and thicken. Cool 5 minutes, whisk in eggs and cheese. Layer eggplant and meat in a dish, cover with sauce and bake at 180°C / 350°F for 40 minutes to 74°C / 165°F. Rest 20 minutes.

    Check: The food must be hot through at 74°C / 165°F.

Tips

  • Resting lets the layers hold together when cut.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use minced beef instead of lamb.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Moussaka one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Moussaka?

Resting lets the layers hold together when cut.

What can I substitute in Moussaka?

Use minced beef instead of lamb.

Can I prepare Moussaka ahead?

Prepare the measured ingredients for Moussaka one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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