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Jamie Oliver Greek Moussaka Recipe – A Classic Mediterranean Comfort Dish

Jamie Oliver Greek Moussaka recipe
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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.

Ingredients

Scale

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)

Instructions

Step 1: Prepare the Eggplants

  1. Preheat the oven – Set to 200°C (400°F).
  2. 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

  1. 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.
  2. Brown the meat – Add the minced lamb or beef, breaking it apart with a wooden spoon. Cook until browned.
  3. Add seasonings and tomatoes – Stir in cinnamon, oregano, allspice, tomato purée, and chopped tomatoes.
  4. Deglaze with wine (optional) – Pour in red wine and simmer for 5 minutes until reduced.
  5. Simmer the sauce – Let the meat sauce cook for 20 minutes until thickened. Season with salt and pepper.

Step 3: Make the Béchamel Sauce

  1. Melt the butter – In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until golden.
  2. Whisk in the milk – Gradually pour in the milk, whisking constantly until smooth and thick.
  3. 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

 

  1. 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.
  2. Pour the béchamel sauce on top – Spread evenly to cover the entire surface. Sprinkle grated cheese on top.
  3. Bake until golden – Bake at 180°C (350°F) for 35-40 minutes until the top is golden brown.
  4. Let it rest – Allow the moussaka to rest for 10 minutes before serving to help the layers set.

Find it online: https://britishrecipeshub.co.uk/greek-moussaka/