Jamie Oliver Greek Moussaka Recipe – A Classic Mediterranean Comfort Dish

This Jamie Oliver Greek Moussaka is a rich, hearty, and flavorful dish featuring layers of tender eggplant, a savory minced meat sauce, and a creamy béchamel topping. Often referred to as the Greek version of lasagna, this dish is packed with Mediterranean flavors and baked to golden perfection. Perfect for family dinners or special occasions, this classic comfort food is well worth the effort!

What is Jamie Oliver’s Greek Moussaka?

Jamie Oliver’s Greek Moussaka is a traditional Mediterranean dish made with layers of fried or roasted eggplant, a spiced minced meat sauce (usually lamb or beef), and a creamy béchamel sauce. It is baked until it is golden brown, resulting in a rich, comforting, and perfectly balanced dish.

Other Jamie Oliver Recipes

• Jamie Oliver Stuffed Peppers
• Jamie Oliver’s Mac and Cheese with Cauliflower
• Jamie Oliver Sweet Potato Casserole

Why You Should Try This Recipe

• Authentic Greek flavors – A perfect balance of spices, meat, and creamy béchamel.
• A complete meal – Packed with protein, healthy fats, and vegetables.
• Rich and comforting – The ultimate Mediterranean comfort food.
• Perfect for meal prep – Tastes even better the next day!
• Crowd-pleaser – Great for family dinners and special occasions.

Ingredients Needed for Jamie Oliver’s Greek Moussaka

For the Eggplant Layer:

• 2 large eggplants, sliced into ½-inch rounds
• 2 tbsp olive oil
• Salt and black pepper to taste

For the Meat Sauce:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 500g minced lamb or beef
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• ½ tsp ground allspice
• 2 tbsp tomato purée
• 400g canned chopped tomatoes
• 125ml red wine (optional)
• Salt and black pepper to taste

For the Béchamel Sauce:

• 50g butter
• 50g all-purpose flour
• 500ml whole milk
• 1 egg yolk
• 50g grated Parmesan or Kefalotyri cheese
• A pinch of nutmeg
• Salt and black pepper to taste

For Assembly:

• 50g grated cheese (Parmesan or Kefalotyri)

Kitchen Equipment Needed

• Large frying pan
• Baking dish
• Saucepan
• Whisk
• Knife and chopping board
• Measuring cups and spoons

Instructions to Make Jamie Oliver’s Greek Moussaka

Step 1: Prepare the Eggplants

• Preheat the oven – Set to 200°C (400°F).
• Roast the eggplants – Arrange the sliced eggplants on a baking sheet, drizzle them with olive oil, season them with salt and pepper, and roast them for 20 minutes until soft and golden. Alternatively, you can fry them in a pan.

Step 2: Cook the Meat Sauce

• Sauté the aromatics – Heat olive oil in a pan, add the chopped onion, and cook until soft. Stir in the minced garlic and cook for another minute.
• Brown the meat – Add the minced lamb or beef, breaking it apart with a wooden spoon. Cook until browned.
• Add seasonings and tomatoes – Stir in cinnamon, oregano, allspice, tomato purée, and chopped tomatoes.
• Deglaze with wine (optional) – Pour in red wine and simmer for 5 minutes until reduced.
• Simmer the sauce – Let the meat sauce cook for 20 minutes until thickened. Season with salt and pepper.

Step 3: Make the Béchamel Sauce

• Melt the butter – In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until golden.
• Whisk in the milk – Gradually pour in the milk, whisking constantly until smooth and thick.
• Season and finish – Add nutmeg, salt, and pepper. Remove from heat, stir in Parmesan cheese, and whisk in the egg yolk for a rich, velvety texture.

Step 4: Assemble and Bake

• Layer the eggplant and meat sauce – In a greased baking dish, spread half of the roasted eggplant slices, top with half the meat sauce, then repeat.
• Pour the béchamel sauce on top – Spread evenly to cover the entire surface. Sprinkle grated cheese on top.
• Bake until golden – Bake at 180°C (350°F) for 35-40 minutes until the top is golden brown.
• Let it rest – Allow the moussaka to rest for 10 minutes before serving to help the layers set.

What to Serve With Jamie Oliver Greek Moussaka

• Greek salad – A refreshing mix of tomatoes, cucumbers, and feta.
• Tzatziki sauce – A cool and tangy yogurt-based dip.
• Crusty bread – Perfect for scooping up the rich sauce.
• Roasted potatoes – A classic Greek side dish.
• Steamed greens – Lightens up the meal with extra nutrients.

Pro Tips for Making the Best Jamie Oliver Greek Moussaka

• Salt the eggplants – Sprinkle salt on sliced eggplants and let them sit for 15 minutes before roasting to remove excess moisture.
• Use quality meat – Lamb adds authentic Greek flavor, but beef works well too.
• Slow-cook the sauce – Let the meat sauce simmer for deeper flavor.
• Thicken the béchamel – Stir continuously to achieve a smooth, creamy sauce.
• Let it rest before serving – This helps the layers hold together.
• Make it ahead – Moussaka tastes even better the next day as flavors develop.

What are Variations of Jamie Oliver Greek Moussaka?

• Vegetarian version – Replace the meat with lentils or mushrooms.
• Low-carb option – Substitute eggplants for zucchini or cauliflower layers.
• Dairy-free moussaka – Use plant-based milk and cheese for the béchamel.
• Spicy twist – Add a pinch of chili flakes for a kick.
• Cheese lover’s version – Mix feta cheese into the béchamel for extra richness.

How Do I Store Jamie Oliver’s Greek Moussaka?

• Refrigerate leftovers – Store in an airtight container for up to 3 days.
• Freeze for later – Wrap portions in foil and freeze for up to 3 months.
• Reheat in the oven – Heat at 180°C (350°F) for 20 minutes until heated through.

How Can I Make Jamie Oliver’s Greek Moussaka Healthier?

• Bake instead of frying eggplants – This reduces excess oil.
• Use lean meat – Cuts down on fat while keeping the flavor.
• Swap béchamel for yogurt sauce – A lighter, high-protein alternative.
• Increase vegetable layers – Add zucchini, spinach, or mushrooms.
• Reduce cheese – Keep the flavor but cut calories.

Nutrition Value (Per Serving)

• Calories: 480
• Protein: 30g
• Carbohydrates: 35g
• Fat: 22g
• Fiber: 6g
• Sodium: 600mg

FAQs

How do you prevent moussaka from becoming watery?

To prevent the moussaka from becoming watery, salt the eggplant slices and let them sit for 15-20 minutes to draw out excess moisture before roasting. Additionally, ensure the meat sauce is thick by simmering it until most of the liquid evaporates. Avoid using too much liquid in the béchamel sauce, as this can make the dish runny.

Can you make Greek moussaka ahead of time?

Yes, the Greek moussaka can be made in advance. Assemble the dish, but do not bake it, then cover and refrigerate for up to 24 hours. When ready to eat, bake it fresh, adding 10 extra minutes to the cooking time. You can also freeze moussaka before baking it for up to 3 months.

What is the best substitute for lamb in moussaka?

If you prefer not to use lamb in Jamie Oliver’s Greek Moussaka, you can substitute it with ground beef, turkey, or chicken. For a vegetarian version, lentils, mushrooms, or a combination of both work well to mimic the hearty texture of meat.

How do you get a golden crust on moussaka?

To achieve a beautifully golden crust on Jamie Oliver Greek Moussaka, sprinkle grated cheese over the béchamel layer before baking. Broiling the dish for the last 5 minutes at a higher temperature (200°C/400°F) will help create a crispy, golden-brown top.

Final Words

This Jamie Oliver Greek Moussaka is a comforting, flavorful dish that captures the essence of Mediterranean cuisine. With its rich meat sauce, tender eggplant layers, and creamy béchamel topping, it’s a guaranteed crowd-pleaser. Perfect for a hearty family meal or meal prep, this dish is one you’ll want to make again and again!

Print

​