Name: Jamie Oliver Meat Moussaka
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Greek
Ingredients: 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.; 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.

Description

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.

Ingredients

Scale

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.

Instructions

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.