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Baked spiced lamb and aubergine moussaka in a ceramic dish with a golden bechamel top and one square cut to show the layers

Greek-Style Cinnamon-Spiced Lamb and Aubergine Moussaka

A Greek-style moussaka with cinnamon and allspice-spiced ground lamb, roasted aubergine, and a nutmeg bechamel baked until golden.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 540
Ingredients Method Notes

Ingredients
  

Roasted Aubergine
  • 3 Aubergine (eggplant) large (about 900 g); sliced into 1 cm rounds
  • 4 tbsp Olive oil
  • 1 tsp Salt for salting slices
Spiced Lamb Ragu
  • 2 tbsp Olive oil
  • 1 Onion large; finely chopped
  • 3 cloves Garlic minced
  • 500 g Ground lamb 80/20 fat ratio
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground allspice
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 2 tbsp Tomato paste
  • 400 g Crushed tomatoes can
  • 100 ml Red wine optional
  • 1 Bay leaf
  • 1 tsp Salt
  • 1/2 tsp Black pepper
Bechamel
  • 60 g Butter
  • 60 g Flour
  • 700 ml Whole milk warmed
  • 1/4 tsp Nutmeg freshly grated
  • 2 Egg yolks
  • 60 g Kefalotyri or parmesan grated, plus extra for topping
  • 1/2 tsp Salt

Method
 

Roast the Aubergine
  1. Heat oven to 200 C / 400 F. Lay aubergine slices on a tray, salt both sides, and let sit 15 minutes, then pat dry.
  2. Brush slices with olive oil on both sides and arrange on 2 baking sheets.
  3. Roast 20 minutes, flipping halfway, until soft and lightly browned at the edges.
Cook the Spiced Lamb Ragu
  1. Heat olive oil in a large skillet over medium heat. Add onion and cook 5 minutes until soft.
  2. Add garlic, cinnamon, allspice, cumin, and oregano. Cook 30 seconds until fragrant.
  3. Add lamb, breaking it up with a spoon, and cook 8 minutes until browned and no longer pink, reaching 160 F / 71 C.
  4. Stir in tomato paste and cook 1 minute, then add crushed tomatoes, wine, bay leaf, salt, and pepper.
  5. Simmer uncovered 20 minutes, stirring occasionally, until the sauce is thick and holds its shape on a spoon. Remove the bay leaf.
Make the Bechamel
  1. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes until pale and bubbling.
  2. Gradually whisk in warm milk, a little at a time, until smooth.
  3. Cook 5 to 6 minutes, whisking constantly, until thick enough to coat the back of a spoon.
  4. Remove from heat, stir in nutmeg, salt, and half the cheese. Cool 5 minutes, then whisk in egg yolks.
Assemble and Bake
  1. Reduce oven to 180 C / 350 F. Spread half the roasted aubergine in a 9x13-inch baking dish.
  2. Spoon the lamb ragu over the aubergine and spread evenly. Layer the remaining aubergine on top.
  3. Pour the bechamel over the top, spreading to the edges. Sprinkle with remaining cheese.
  4. Bake 35 to 40 minutes until the top is deep golden and bubbling at the edges.
  5. Rest 15 minutes before cutting into squares.

Notes

  • Reduce the lamb ragu until nearly dry, wet sauce makes the bake watery.
  • Salt and pat dry aubergine slices before roasting to avoid sogginess.
  • Cool bechamel slightly before whisking in egg yolks to avoid scrambling them.
  • Rest the baked moussaka 15 minutes before cutting for clean squares.