How to Make Greek Moussaka

Salt the aubergine slices and leave for 20 minutes. Pat dry, then fry in olive oil over medium heat until golden on both sides. Drain on kitchen paper. Lay out everything you need within arm's reach and read the full sequence once before starting make greek moussaka — missing a single tool mid-task is the main reason simple jobs overrun their time estimate. Note what worked in a phone memo so you can repeat the process faster next time.

Brown the lamb mince in a pan, breaking it up as it cooks. Add the onion and garlic, cooking until soft. Stir in tomatoes, cinnamon, salt, and pepper. Simmer for 20 minutes until thick. Preheat equipment fully and use a food thermometer for meat and reheated dishes — visual cues alone are unreliable, and the FSA recommends core temperatures above 70 °C for two minutes when reheating. Note what worked in a phone memo so you can repeat the process faster next time.

Melt butter, stir in flour, and cook for 1 minute. Gradually whisk in milk and simmer until thick. Remove from heat, beat in egg yolks and half the cheese. Season with salt, pepper, and a pinch of nutmeg.

Layer half the aubergine in a baking dish, spread the meat sauce over the top, then add the remaining aubergine. Pour the béchamel evenly over the surface and sprinkle with remaining cheese. Work steadily through this part of make greek moussaka, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.

Bake at 180°C for 40–45 minutes until the top is deep golden and set. Rest for at least 15 minutes before cutting into squares to serve. Preheat equipment fully and use a food thermometer for meat and reheated dishes — visual cues alone are unreliable, and the FSA recommends core temperatures above 70 °C for two minutes when reheating. Note what worked in a phone memo so you can repeat the process faster next time.