A moussaka recipe that will remind you of Greek family holidays

Our moussaka is a crowd favourite and this version is dinner-party worthy.

A family favourite: moussaka

Matilda Brown

less than 2 min read

4:00PMSeptember 03, 2024

The Weekend Australian Magazine

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One of my earliest memories is indulging in moussaka and halloumi on a holiday in Cyprus. Heaven. Our moussaka is a crowd favourite and this version is dinner-party worthy.

Try also my other dishes:

Orange-baked salmon & chicken tray bake.

Great for the whole family: moussaka

This is an edited extract from The Good Farm Cookbook by Scott Gooding and Matilda Brown

Moussaka

Ingredients

• 4 eggplants, trimmed and cut into 1cm slices
• 4 tablespoons extra-virgin
  olive oil
• 2 brown onions, chopped
• 4 garlic cloves, chopped
• 2 tablespoons thyme leaves
• 2 tablespoons dried oregano
• 1 tablespoon ground cinnamon
• ¼ cup tomato paste
• 2kg minced lamb
• 3 × 400g tins diced tomatoes

White sauce

• 50g butter
• 2 brown onions, sliced
• ¼ cup brown rice flour
• 4 cups full-cream milk
• 2 cups grated cheddar, plus extra grated cheese for topping

Method

1. Start by slow-cooking the onions for the white sauce. Heat the butter in a small saucepan over low heat and add the onions. Cook for 30 minutes, or until they have softened, stirring occasionally. Remove from the heat and set aside. Preheat the oven to 180C.
2. Place the eggplant slices on a baking tray lined with baking paper, drizzle with a little of the olive oil and season. Bake for 25 to 30 minutes, or until slightly softened, then remove from the oven and set aside. Meanwhile, heat the remaining olive oil in a large saucepan or frying pan over medium heat. Add the onion and garlic and sauté for 4 to 5 minutes.
3. Add the herbs and cinnamon and stir. Add the tomato paste and cook for a further 2 to 3 minutes. Turn the heat to high, add the mince and cook until well browned (you can pre-brown the mince in batches in a separate frying pan), then add the tomatoes and season. Cook for another 30 minutes; remove from the heat.
4. Spoon enough mince mixture into a baking dish to evenly cover the base. Now add a layer of eggplant. Repeat the layers, finishing with a layer of eggplant. Refrigerate for 30 minutes. Place the softened onion back over medium-low heat, add the flour and stir using a wooden spoon. Slowly add the milk, gently whisking as you go. Gradually add the cheese, whisking until well incorporated. Warm until the cheese has melted, then remove from the heat. Blitz the mixture with a stick blender until smooth and combined.
5. Remove the baking dish from the fridge and gently pour the white sauce over the top. Sprinkle with extra grated cheese. Bake for 30 minutes, or until the top is beautifully browned. Allow to cool slightly before serving. Serves 10