This is a really lovely moussaka which rates as one of our “comfort” dishes. We especially like roasting the aubergines in the oven rather than frying them which always seems to require vats of oil. The combination is a classic and is not difficult, but it does take a little time to bring together. It is always well worth it.
Wine Suggestion: We’ve been inspired to drink wines from the Eastern Mediterranean with this and have found that top Lebanese wines, like Chateau Massaya, with their bramble and plum fruits plus velvety spices work very well indeed.
Moussaka – to serve 6
- 3 aubergines, sliced 1cm thick
- olive oil
- 2 onions, chopped
- 2 cloves of garlic, chopped
- 1½ lb (675g) lamb mince
- 1 tsp cinnamon
- 1 tomato, skinned, seeded and chopped
- 2-3 tbsp tomato purée
- a bunch of flat-leaf parsley, chopped
- a few tbsp dry white wine
- Parmesan (optional)
FOR THE BÉCHAMEL
- 1 pint (600ml) full-cream milk
- 1 onion, peeled and stuck with a couple of cloves
- bay leaf
- 2oz (55g) unsalted butter
- 1 heaped tbsp plain flour
- nutmeg
Preheat the oven to 180ºC/350ºF/Gas 4.
Brush the aubergine slices with olive oil on both sides then put on a baking tray in a single layer and roast until soft. You will either need to do this in batches or on two trays. They should take between 10 and 20 minutes but don’t let them get too brown.
Meanwhile, heat 2 tbsp olive oil in a heavy-bottomed frying pan and sauté the onions until soft and golden. Add the garlic and continue to sauté for another few minutes, then add the mince and fry for 5-10 minutes or until well browned. Season and add the cinnamon, then add the chopped tomato, tomato purée and chopped parsley. Stir well, add the wine and simmer for 15 minutes or until most of the wine has been absorbed.
While the meat is simmering make the béchamel. Put the onion, bay leaf and milk in a small pan and bring slowly to the boil. Take the pan off the heat and leave to infuse for 20-30 minutes with the lid on and reheat just before starting the sauce.
Melt the butter over a gentle heat in a small pan. Just as the butter starts to foam, add the flour and stir gently for a few seconds. You want a thin bubbling base – if the butter hasn’t amalgamated with the flour, add a tiny bit more. Bubble for a couple of minutes or until it turns a pale biscuit colour. Add about half a cup of the hot milk and whisk hard until the mixture becomes thick. Add more milk and repeat – it will take longer to thicken each time.
Cook the sauce more slowly and stir with a wooden spoon – add more milk until you get the right consistency. You want the sauce to be thick but not solid. Cook gently for 20 minutes, stirring often. Season and grate in a little nutmeg about half way through.
When the sauce is ready put alternate layers of aubergine and meat sauce in a deep baking dish or roasting tin, staring and ending with a layer of aubergines. Pour a thick layer of béchamel over the top; you might not need it all. Sprinkle over some grated Parmesan if you like then bake in the oven for about 45 minutes or until brown on top.
(Original recipe from Tamasin’s Kitchen Bible by Tamasin Day-Lewis, Weidenfeld & Nicolson, 2005.)
Jono & Jules do food & wine 
This looks delicious!
[…] We remain torn between the richness of this version by Neil Perry and the fresh elegance of this Moussaka by Tamasin Day-Lewis. We love […]
Jono and Jules
Can I suggest another version of moussaka for you to try please as it would be nice to have your feedback. Its bt Tessa Kiros and found easily on the internet. The proportions of flour to milk in the different recipes are puzzling but they must all work! She doesnt add parmesan but as I love it I will use it today. I would also like to know if you both consider fried aubergines taste any better than boiled aubergines used in the layering.
Hi Jee. Is the one from Falling Cloudberries? We have the book but haven’t tried the moussaka. We’ll give it a go now you have suggested it. We have done a Rick Stein one before too with potatoes in it I think. We have roasted the aubergines in the oven, fried them, and have also cooked them on a barbecue – all of them work! We’ll keep you posted on the moussaka.
Yes its from Falling Cloudberries. Jono, I now do the aubergines, painted with the least amount of oil, on my George Foreman. Prick with fork the thicker parts. Works brilliantly. I recall Joselyn Dimbleby (you are both too young to recall her) simply simmering aubergines in water. I have a veggie suggestion for you both, mid week. Ultimate Chilli by Bosh. Mainly mushrooms. The addition of soy with the mushrooms is a triumph. An umami kick.
Thank you for the Spanish rice with chorizo and prawns. Easy and quick. 😊
Sent from my iPad
>
Thanks Jee. We’ll have a look at that one too!
Hi Jee. Just writing to let you know that we tried the Moussaka by Tessa Kiros yesterday. We stuck with the recipe and fried the aubergines and potatoes and it was delicious! We also stuck to no cheese and we didn’t miss it. We only make moussaka once a year and the problem you’ve given us now is that we’ve three good recipes to choose from! Thanks for the recommendation – we still have the Bosh chilli on our list to try too. All the best, Jono & Jules.
Dear Jono How very decent of you to write to tell me how the moussaka went. I am surprised how good it tastes given its simplicity. I paint the aubergine slices with evoo and grill them in my large George foreman very successfully.
Ok, here is a recipe for you both midweek – Orlath might like it too, maybe not the chilli. Victoria Moore, Telegraph wine columnist posted this Diana Henry recipe saying she made it 3 times in one week. Good use of those courgettes. We prefer it to Stanley Tucci’s famed Spaghetti alla Nerano.
Hope you like it. I know you are Diana Henry fans. Kind regards Jee
Sent from my iPad
>
Hi Jee,
We’ll have to try that we love courgettes. Can you link the recipe or tell us the title so we can search for it?
Best wishes,
Jono and Jules
Hi Jono I took a photo (using my ipad) of the recipe which was contained in Victoria Moore’s article in the weekend Telegraph.
Another simple midweek recipe is ‘Salmon with Roasted Tomatoes and Shallots’ from ‘prouditaliancook.com’. Its incredibly flexible – I toss everything in a separate bowl ahead of time, sometimes in the morning (adding salt just before cooking) also adding finely diced red bell pepper, and substitute dried oregano for the basil and finely diced red onion because I always have these to hand. I have also added halved baby potatoes to the mixture with great success. When you mix it all and leave it, the smell is wonderful. A real marriage of flavours. White fish fillets like Hake which is cheap over here also work well. Its so quick and easy. I also lightly season the fish.
Bon weekend! Jee Sent from my iPad
>
Sorry Jono, I cant have copied that recipe from the Telegraph as it looks like I cut and pasted it from somewhere. Not sure where though.
Sent from my iPad
>
Good method
Sent from my iPad
>