This Jamie Oliver-inspired meat moussaka is a rich and comforting Mediterranean classic made with layers of tender eggplant, savory minced meat sauce, and a creamy béchamel topping. It offers a perfect balance of flavor and texture, making it ideal for family dinners or special occasions. The dish is oven-baked to golden perfection, delivering a hearty and satisfying meal that tastes even better the next day.
Total Time:1 hour 15 minutes
Yield:6 servings
Ingredients
For the Meat Sauce
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
500g minced lamb or beef
400g canned chopped tomatoes
2 tbsp tomato paste
1 cinnamon stick
1 tsp dried oregano
Salt and black pepper to taste
For the Eggplant Layer
2 large eggplants, sliced
2 tbsp olive oil
1 tsp salt
For the Béchamel Sauce
50g butter
50g all-purpose flour
600ml milk
100g grated cheese (cheddar or parmesan)
¼ tsp nutmeg
2 egg yolks
Instructions
1. Prepare Eggplant
Slice eggplants and sprinkle with salt
Let sit for 20 minutes, then rinse and pat dry
Brush with olive oil and bake or grill until soft
2. Cook Meat Sauce
Heat oil and sauté onion and garlic
Add minced meat and cook until browned
Stir in tomatoes, paste, and spices
Simmer for 20–25 minutes until thick
3. Make Béchamel
Melt butter and add flour to form a roux
Gradually whisk in milk
Cook until thick, then add cheese, nutmeg, and egg yolks
4. Assemble Dish
Layer eggplant in baking dish
Add meat sauce evenly
Add another eggplant layer
Pour béchamel sauce on top
5. Bake
Bake at 180°C (350°F) for 40–45 minutes
Let rest before serving
Notes
Let the moussaka rest for 15–20 minutes before slicing
