Lamb Moussaka recipe - ingredients, nutrition and when to eat it
This Greek-style dish layers lamb, eggplant, and tomatoes, topped with creamy béchamel and baked.
This Greek-style dish layers lamb, eggplant, and tomatoes, topped with creamy béchamel and baked. The rich creaminess pairs with the lamb’s deep flavor, making it a hearty choice for a cool evening.
Western · 75 minutes to cook
Tips: Roast the eggplant first to remove some moisture and help the layers hold their shape.
Tips: Add the milk to the béchamel a little at a time instead of all at once for a smoother sauce.
Tips: Let it cool briefly after baking so the layers show nicely when sliced.
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Ingredients (1 serving)
- Lamb shoulder — 100 g
- Eggplant — 0.5 pc
- Tomato — 0.5 pc
- Onion — 0.3 pc
- Garlic — 1 pc
- Tomato paste — 1 Tbsp
- Olive oil — 1 Tbsp
- Butter — 1 Tbsp
- Flour — 1 Tbsp
- Milk — 100 ml
- Cheese — 20 g
- Egg — 0.3 pc
- Salt — 0.5 tsp
- Ground black pepper — 0.3 tsp
- Oregano — 0.3 tsp