Based on the traditional Greek dish, this tasty moussaka is comfort food at it's best - a tasty lamb and tomato base, eggplant and cheesy sauce. Truly delicious.
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Comfort foods get their name for a reason - they tend to be really warming dishes and be filled with things that make us feel warm and fuzzy. Cheese is often in there, as is pasta. I suspect the texture helps; things that are creamy and easy to eat are no doubt easier to feel affection for.
I think sometimes dishes that take a little longer to make can also have a similar place in our hearts as you appreciate the effort, so think when you have something that is both!
For our family, moussaka is definitely up there as a comfort food, and I admit it takes a little longer to make, but it is so worth it and something we really enjoy a few times over the colder weather.
For those not familiar, it is kind of like a lamb-meat lasagna but with eggplant/aubergine instead of pasta. It has that fantastic mix of a flavorful, tomatoey-meat sauce, a smooth cheesy sauce and eggplant/aubergine that just melt into it all. A delicious dish, and so ideal to bring to the second part of Fiesta Friday's anniversary party.
True, as I said and as you will see, it is not the quickest thing to make but a large part of that is time just left in the oven, and there's not anything that is really complicated. It is also made a bit longer by the fact you really do need to give the eggplant/aubergine a pre-cook and that, along with making the meat filling and cheese sauce takes a bit of time. However, it is most definitely worth it and you can make things easier for yourself. I often use two pans to cook the eggplant/aubergine to speed things up, and cook the meat at the same time. The one thing is the cheese sauce is best left to the end so it doesn't develop a skin as it cools.
Preparing ahead
You can easily make this up to where you put it in the oven a good few hours before (if not the day before if you refrigerate), then give it the final cook. Also, I always make a large batch to do at least two meals. It will reheat in the oven (approx 30min at 350F/175C) without being much different from the first time, apart from the cheese sauce being a little less runny.
It will also freeze and re-heat in the microwave (although often less evenly, so you might need to break it up, but even looking less pretty it tastes as good!).
As I say, this is a wonderfully comforting meal with rich, delicious flavors of lamb, smooth soft eggplant/aubergine and creamy, cheesiness that all comes together in each bite but also are separately distinguishable. Nothing is too strong, just delicious. For my toddler son, I make some couscous or rice and mix some of the moussaka through, breaking up the eggplant/aubergine and he loves it. We all do, and sometimes it's difficult to make it last a few meals rather than us just pigging out.
I admit this moussaka recipe has lost a little of it's authenticity as I have made and adapted over the years. But I think any loss is gained in a truly delicious meal. It's a firm favorite in our house and I hope you'll give it a try and enjoy it as much as we do.
Try these other international comfort foods:
- Bo kho (Vietnamese beef stew)
- Bobotie (South African 'meatloaf')
- Catalan fish stew (romesco de peix)
- Plus get more Greek recipes and main dishes in the archives.
Moussaka
Ingredients
- 2 eggplant aubergine, large
- 3 tablespoon olive oil for frying, or more as needed
- 1 tablespoon olive oil
- 1 onion large
- 3 cloves garlic or 2 if large
- 2 lb ground lamb 900g lamb mince
- 28 oz chopped tomatoes or use 1x 26.46oz/750g carton - I prefer finely chopped
- 1 tablespoon mixed herbs eg Italian mixed herbs
- salt and pepper
- 2 tablespoon butter 25g
- 3 tablespoon flour
- 1 ¼ cups milk 300ml
- 1 ⅓ cups hard cheese - suggest Jarlesberg 100g, grated
- 1 egg
Instructions
- Preheat the oven to 375F/190C.
- Slice the eggplant/aubergine in around ½in/1cm slices and lay out flat. Sprinkle with a little salt and leave a couple minutes (don't be tempted to skip - it does help draw out any bitterness and apparently stop them absorbing as much oil).
- Heat a little olive oil in a skillet/frying pan over a medium-high heat. Dry the slices of eggplant/aubergine and brush off the salt. Fry the eggplant/aubergine slices in batches until gently browned on each side. Don't be tempted to use too much oil - just enough to stop them sticking. When cooked, put to one side. If they are oily, dry on paper towel (you can also put oilier ones on top off other slices you are cooking and some will drain out to help those ones not stick when you turn over).
- Heat the tablespoon oil in another pan over a medium heat. Dice the onion and add to he pan. Dice the garlic small and add as well.
- Cook the onions and garlic for around 5 minutes until soft but not browning then add the lamb.
- Brown the lamb - you may need to turn up the heat a bit - until it is all cooked then add the tomatoes, herbs and some salt and pepper. Stir well and set aside.
- In another pan, melt the butter over a medium heat. Add the flour and stir well, cooking until it starts to become slightly nutty, a minute or two.
- Turn the heat down a little and add the milk gradually, stirring in well as you go, around ½ cup at a time, pressing any lumps to the side of the pan to remove. Don't worry if still a couple.
- Add the majority of the cheese (keep back a couple handfuls) and mix through so it melts. Remove from the heat, add the egg and whisk it through.
- Start layering up your dish in a large oven dish - put half the meat mixture on the bottom, followed by half the eggplant/aubergine slices covering, overlapping slightly, then some sauce. Use roughly half the sauce but a little less as you want more on top if anything.
- Then gently spread out the rest of the lamb on top, followed by the remaining eggplant/aubergine in a layer and finally the last of the sauce. Sprinkle the cheese you kept back over the top.
- Bake for approx 40mins until golden brown on the top.
Nutrition
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Patty
Oh just looking at your pictures makes me hungry, I love moussaka but never gave it a go at home, I can't wait to try it (and I don't mind spending some time in the kitchen for such delicious recipes)
Caroline's Cooking
Thanks, it's really not that difficult and is so delicious.
Beth Neels
This looks so terribly delicious! I can't wait to make this for my husband, he is a huge lamb fan, so I know he will love it!
Caroline's Cooking
Thanks, hope you both enjoy!
Lesli Schwartz
I love a good moussaka! Your recipe looks so amazing, with the eggplant layers. I am going to make this one very soon. So comforting this time of year!
Caroline's Cooking
Thank you, it's definitely a favorite, especially in colder months.
Jacqueline Debono
I actually made moussaka for lunch today! I kid you not! Although mine was a bit different. I put potato slices on the bottom and used beef because minced lamb is hard to come by here in Italy but I love it with lamb more! Great that you used your Dutch oven. I have one but didn't think to use it for moussaka! Will definitely use it next time!
Caroline's Cooking
How fantastic! Yes it is probably more common to add potato as well, but personally I have generally preferred it without (plus it's one less step). And agree beef works just fine but I will always prefer lamb.
Amanda Wren-Grimwood
I haven't had moussaka in ages and I'd forgotten how much I love it until I saw yours with all those lovely layers!
Caroline's Cooking
It's one of those dishes we can not have for a few months when it's warmer but then fall back in love with it again when we next have it.
Johanne Lamarche
Although I love moussaka and have a Greek best friend, I have never made it. This just might be my inspiration to try!
Caroline's Cooking
I hope you do and enjoy it, Johanne!
Naina
That moussaka looks just awesome! Perfect cold weather comfort!!
Caroline's Cooking
Thanks, Naina, yes it's great for cold weather.
Caroline's Cooking
Thanks, Josette, best way to have it 🙂
Loretta
Such a wonderful dish to bring to the Fiesta Caroline. I love all the flavors going on, I too just love lamb and moussaka in general. I'm in love with your blue pot too, and you've certainly got your young 'un trained right 🙂
Caroline's Cooking
Thanks, Loretta, yes there are great flavors in there. And thanks re the pot - I only have a few pots I really like and this is one of them! Wouldn't be without it!
Sandhya
My husband loves Mossaaka and this looks so delicious. I am going to try this recipe. thanks for sharing.
Caroline's Cooking
Thanks, Sandhya, I hope you both enjoy!
Judi Graber
I have not had Moussaka in a long time - a friend use to make it. Looks really good and I love lamb dishes, pasta and of course cheese 🙂
Caroline's Cooking
Thanks Judi. Indeed, all good!
Michelle @ Giraffes Can Bake
I can't remember the last time I had moussaka, but those photos are definitely making me want to try this one! Looks so yummy!
Caroline's Cooking
Thanks, Michelle. I went without it for a few years myself, then have most definitely got back in to it the last few years, we all like it so much!
Nancy
Time spent making moussaka is ALWAYS time well spent in my opinion. 🙂 Caroline, the recipe you're sharing today looks incredible! I've always made mine in a baking/casserole dish...I love that yours is so thick and made in a dutch oven/french roaster. There's just something about those thick, comforting wedges you've presented...so delicious! Thank you for sharing your incredible recipe with all of us celebrating the anniversary of Fiesta Friday!
Caroline's Cooking
Thanks! And so true, Nancy, it is time well spent. Yes I have sometimes made it in a lower dish but often find I mis-judge and it spills over, and we can't lose it! I do also sometimes make it with about half the quantity of lamb and a bit less onion etc so the layers are thinner, but there is something nice about a thick chunk, as you say.
sue obryan
Man does this ever look delicious. And you managed to capture it in photos . . usually my casserol-ey dishes end up looking like mush, but I can see all of the different ingredients in yours ! I will have a manly sized portion please! Also I am tickled that you have a toddler that eats moussaka! I couldn't get my son OR my mother to try lamb even if it's got the most delicious tomato sauce and cheese atop it because they just don't like the smell. Oh well, their loss I suppose. Thank you for bringing to the party.
Caroline's Cooking
Thanks, Sue. Yes it does sometimes amuse me what my toddler eats (and doesn't) - another of his favorites is a duck, turnip and bacon casserole with quinoa! I personally don't think this smells much of lamb at all, but then I do love lamb so I may be biased. All the more for you, though, if others won't eat it!
Hilda
This is a great party or any occasion dish. Yours looks simply delicious and very comforting!
Caroline's Cooking
Thanks, Hilda, it really is a great dish and agree it is both great for a crowd or any time. You just get to have more if you don't have company 🙂