We had a bit of dilemma with this. We cook a moussaka every year and never decide if we like this one or this one best. This year we decided to try another recipe. This is different as it includes potatoes and it has a fluffier top with eggs and no cheese. At first we thought it wasn’t as good as the other two recipes but it was so much improved on the second day that we changed our minds. Perhaps all moussaka is good moussaka. Serve with a green salad.
Wine Suggestion: A Greek red would be nice with this, like a nice Xinomavro or Agiorgitiko. However, without these in the rack we pulled out a Quinta de Chocapalha red from near Lisbon in Portugal. Made from indigenous varietals coming from 16th century vineyards this is both thoroughly modern and excitingly ancient. It has a richness and spice, combined with smooth and deep, dark fruits and thoroughly resolved, silky tannins. Very nice indeed with the Moussaka.
Moussaka – serves 6
- 2 large aubergines, sliced into rounds
- 4 potatoes, peeled and sliced
- 1 large onion, finely chopped
- 2 cloves of garlic, crushed
- 750g lamb mince
- 2 tsp cinnamon
- a glass of red wine
- 600ml passata
- 75g butter
- 75g flour
- 600ml milk
- 2 eggs
Heat the oven to 190C/fan 170C/gas 5.
Brush the aubergine slices with olive oil and season. Place them on baking trays in a single layer, then bake in the oven for 30-40 minutes, turning over halfway, until tender and golden.
Cook the potatoes in boiling salty water until just tender, then drain well.
Meanwhile, fry the onion in a little oil until soft, then add the garlic and cook for another minute. Add the mince and brown it, breaking it up with a wooden spoon. Add the cinnamon, wine and passata, season and simmer for 30-40 minutes. Bubble off any excess liquid.
Heat the butter in a saucepan, stir in the flour and cook for a few minutes. Gradually add the milk, stirring constantly, until you have a smooth white sauce. Bring it to a simmer, then season and remove from the heat.
Turn the oven down to 180C/fan 160C/gas 4.
Layer the lamb, aubergine and potatoes in a large ovenproof dish. Whisk the eggs into the white sauce, then pour the sauce over the top to cover. Bake for 30-40 minutes or until puffed and golden brown. Leave to rest for 10 minutes before serving.
(Original recipe by Janine Ratcliffe in Olive Magazine, August 2014.)
Jono & Jules do food & wine 
I haven’t made moussaka for a while. The bigger the repertoire, the harder it becomes to make each dish, even occasionally – particularly if you have a curiosity for new ideas.
I haven’t had moussaka in years! We used to live in a place where there are lots of restaurants. So I rarely made it at home. And then I needed to be gluten free, which ruled it out as a restaurant dish for me. And now I live in a wasteland and couldn’t order it anywhere anyway. So, it seems, back to the drawing board. It’s an easy dish to make gluten free, so this is a reminder for me to make it again. It’s a lot of work but so good when I make it. Thank you for the recipe.
Thanks for getting in touch. Yes, do it!!! We only cook it once a year but love it everytime. Good luck with the GF version. J&J