Jamie Oliver Meat Moussaka Recipe

Jamie Oliver Meat Moussaka is a Mediterranean classic that layers tender eggplant, spiced meat sauce, and a creamy béchamel topping. This hearty and flavorful dish is perfect for family dinners or special occasions. With its rich, comforting layers, this version of moussaka brings traditional Greek flavors to your table.

Jamie Oliver Meat Moussaka

Jamie Oliver Meat Moussaka is a Greek-inspired dish made with layers of eggplant, spiced minced meat (usually lamb or beef), and a creamy béchamel sauce. It’s baked to golden perfection, resulting in a rich, comforting casserole that’s perfect for dinner parties or family meals. The combination of tender vegetables, savory meat, and smooth sauce makes it an irresistible dish.

Other Popular Recipes

• Hairy Bikers Beef Stroganoff
• Mary Berry Lamb Moussaka
• Mary Berry Tuna Pasta Bake

Why You Should Try This Recipe

• Rich and flavorful: The spiced meat and creamy béchamel sauce provide an incredible depth of flavor.
• Classic comfort food: Perfect for cozy family dinners or special occasions.
• Mediterranean-inspired: This dish offers a taste of traditional Greek cuisine.
• Customizable: Add extra vegetables or use a different type of meat to suit your preference.
• Make-ahead option: This can be prepared in advance, making it perfect for meal prep or entertaining.

Ingredients Needed to Make Jamie Oliver Meat Moussaka

• 2 large eggplants (aubergines) – sliced thinly.
• 500g (1 lb) ground lamb or beef – for the meat sauce.
• 1 large onion – finely chopped.
• 3 garlic cloves – minced.
• 400g (14 oz) canned chopped tomatoes – for the sauce base.
• 2 tbsp tomato paste – to enrich the sauce.
• 1 tsp ground cinnamon – adds a warm, spiced flavor.
• 1 tsp dried oregano – for classic Mediterranean flavor.
• 150ml (5 fl oz) red wine – enhances the meat sauce.
• 2 tbsp olive oil – for frying the eggplant.
• Salt and pepper – to taste for seasoning.

Béchamel Sauce Ingredients

• 50g (2 oz) butter – for the roux.
• 50g (2 oz) flour – for thickening the sauce.
• 500ml (17 fl oz) milk – to create the béchamel base.
• 1 egg yolk – for richness.
• 50g (2 oz) grated Parmesan or Kefalotyri cheese – for the topping.
• Nutmeg (optional) – a pinch for added flavor.

Equipment

• Large frying pan – for cooking the meat sauce and frying the eggplant.
• Baking dish – for assembling the moussaka.
• Saucepan – to make the béchamel sauce.
• Knife and chopping board – for preparing the vegetables.

Instructions to Make Jamie Oliver Meat Moussaka

Step 1: Prepare the eggplant slices

• Slice the eggplants thinly and season with salt. Set aside for 15-20 minutes to draw out excess moisture. Pat them dry with paper towels.

Step 2: Cook the eggplant

• Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Fry the eggplant slices in batches until golden on both sides, then set them aside on paper towels to drain any excess oil.

Step 3: Make the meat sauce

• In the same pan, sauté the chopped onions and minced garlic until soft and fragrant, about 5-7 minutes. Add the ground lamb or beef, breaking it up with a wooden spoon, and cook until browned.
• Stir in the tomato paste, chopped tomatoes, cinnamon, oregano, and red wine. Simmer for 15-20 minutes until the sauce thickens. Season with salt and pepper to taste.

Step 4: Prepare the béchamel sauce

• In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes. Gradually whisk in the milk, continuing to stir until the sauce thickens. Remove from heat and stir in the egg yolk and a pinch of nutmeg (optional). Add the grated cheese and mix until smooth.

Step 5: Assemble the moussaka

• Preheat your oven to 180°C (160°C fan) or 350°F. In a greased baking dish, layer half of the fried eggplant slices at the bottom. Spread half of the meat sauce over the eggplant. Add another layer of eggplant and top with the remaining meat sauce.
• Pour the béchamel sauce over the top, spreading it evenly. Sprinkle extra cheese on top for a golden finish.

Step 6: Bake and serve

• Bake the Jamie Oliver Meat Moussaka in the preheated oven for 35-40 minutes, or until the top is golden brown and bubbling. Let the moussaka rest for 10 minutes before serving.

What Goes Well With Jamie Oliver Meat Moussaka

• Greek salad: A fresh, tangy salad with feta cheese, olives, and cucumber.
• Garlic bread: Perfect for soaking up the rich moussaka sauce.
• Tzatziki: A cool yogurt and cucumber dip complements the richness of the dish.
• Rice or couscous: Serve alongside for a complete meal.
• Grilled vegetables: Lightly charred zucchini, peppers, or asparagus pair well with the creamy sauce.

Pro Tips for Making the Best Jamie Oliver Meat Moussaka

• Drain the eggplant: Salting the eggplant helps remove moisture, preventing it from becoming soggy during baking.
• Use high-quality meat: Lean ground lamb or beef works best to avoid excess grease in the dish.
• Let it rest: Allowing the moussaka to rest for 10 minutes after baking helps it firm up and makes it easier to slice.
• Add herbs: Fresh parsley or thyme can be added to the meat sauce for extra flavor.
• Prepare in advance: Moussaka can be assembled and refrigerated a day ahead. Simply bake before serving.

Easy Variations of Jamie Oliver Meat Moussaka

• Vegetarian version: Replace the meat with lentils or a mix of sautéed mushrooms and zucchini for a veggie-friendly dish.
• Low-carb version: Substitute the eggplant for zucchini slices or roasted cauliflower.
• Cheesy moussaka: Add extra layers of cheese between the meat and eggplant for a richer dish.
• Gluten-free version: Use gluten-free flour in the béchamel sauce to accommodate dietary restrictions.
• Spicy moussaka: Add a pinch of chili flakes to the meat sauce for a bit of heat.

Best Practices to Store Jamie Oliver Meat Moussaka

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Moussaka freezes well. Allow it to cool completely before freezing in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
• Portion control: Slice the moussaka into individual portions before freezing for easy reheating.

Best Practices to Reheat Jamie Oliver Meat Moussaka

• Oven: Reheat the moussaka in the oven at 160°C (320°F) for 20-25 minutes, or until heated through. Cover with foil to prevent the top from burning.
• Microwave: For individual portions, reheat in the microwave on medium power for 2-3 minutes, stirring halfway through.

How Can I Make Jamie Oliver Meat Moussaka Healthier?

• Use lean meat: Opt for lean ground beef or lamb to reduce fat content.
• Roast the eggplant: Instead of frying, roast the eggplant slices to use less oil.
• Light béchamel: Use a lower-fat milk or substitute half of the butter with olive oil to lighten the béchamel sauce.
• Add more vegetables: Include layers of roasted zucchini or bell peppers for added nutrients.
• Cut back on cheese: Reduce the amount of cheese in the béchamel sauce or opt for a low-fat variety.

Nutrition Value (per serving)

• Calories: 520
• Fat: 35g
• Carbohydrates: 22g
• Protein: 30g
• Fiber: 7g

FAQs

Can I make moussaka in advance?

Yes, Jamie Oliver Meat Moussaka can be made in advance. Assemble the dish, cover it, and refrigerate it for up to 24 hours before baking. When ready to serve, bake it straight from the fridge, adding an extra 10-15 minutes to the cooking time.

What meat is best for moussaka?

Ground lamb or beef is commonly used in Jamie Oliver Meat Moussaka. Lamb provides a richer, more traditional flavor, while beef offers a milder taste. You can choose either based on your preference.

Can moussaka be frozen?

Yes, Jamie Oliver Meat Moussaka freezes well. Allow it to cool completely, then store in an airtight container or wrap tightly in cling film. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating in the oven.

How do I keep moussaka from being watery?

To prevent Jamie Oliver Meat Moussaka from being watery, salt the eggplant slices and let them sit for 15-20 minutes to draw out excess moisture. Pat them dry before frying or roasting. Cooking the meat sauce until thick also helps keep the moussaka from becoming too runny.

Final Words

Jamie Oliver Meat Moussaka is a hearty and flavorful dish that combines the richness of spiced meat, tender eggplant, and creamy béchamel sauce. Whether you’re cooking for a special occasion or a family dinner, this Mediterranean classic will impress everyone at the table with its delicious layers and comforting flavors.

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