Classic Moussaka

Name: Classic Moussaka
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Spanish
Ingredients: 75 ml/2½ fl oz/5 tbsp olive oil; 3 garlic cloves, crushed; 2 bay leaves; 600 g/1 lb 5 oz minced (ground) shoulder of lamb; 150 ml/5 fl oz/scant ⅔ cup white wine; 1 x 400 g/14 oz can chopped tomatoes; 1 tbsp tomato purée (paste); 1 tbsp tomato purée (paste); ¼ tsp ground cinnamon; ¼ tsp ground cumin; 1 tbsp fresh oregano, chopped; 1 tsp fresh thyme leaves; 2–3 medium aubergines (eggplant), cut into 1cm/½in slices; 2–3 medium aubergines (eggplant), cut into 1cm/½in slices; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 500 ml/17 fl oz/2 cups milk; ½ small onion, peeled and studded with 3 cloves; ½ small onion, peeled and studded with 3 cloves; 1 bay leaf, torn into small pieces; About 2–3 fresh parsley stalks; 6 whole black peppercorns; 40 g/1½ oz/3 tbsp butter; 30 g/1 oz/3 ⅔ tbsp plain (all-purpose) flour; 75 g/3 oz Parmesan, finely grated

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

75 ml/2½ fl oz/5 tbsp olive oil
1 large

Europe
Spain
Main course
Vegan
Gluten-free
Mediterranean

Method

Aubergines also marry perfectly with lamb in the classic Greek dish, moussaka. The name is Arabic and it’s known, in various forms, from Egypt to Romania. A good moussaka is a joy to behold, with cinnamon-spiced lamb mingling with the aubergines and a delicious, creamy béchamel sauce.

Heat 2 teaspoons of the olive oil in a large pan and sauté the chopped onion, garlic and bay leaves ove