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Moussaka is an eggplant and/or potato-based dish in the cuisines of the former Ottoman Empire, with many local and regional variations.

In Greece, the dish is layered and typically served hot. In Turkey, it is sautéed and served in the style of a casserole, and consumed warm or at room temperature. In Arabic countries, a variant is eaten cold.

The English name for moussaka comes from modern Greek mousakás, which entered Greek from the Turkish musakka, which itself came from Arabic musaqqa‘ah, meaning “chilled”.

Prep time
Cook time
Total time
Serves: 6
  • 3 large eggplants, thinly sliced
  • ¼ cup (60ml) olive oil
  • 1kg lamb mince
  • 1 onion, chopped
  • 1 teaspoon allspice
  • 800g can tomatoes
  • ½ cup water
  • ¼ cup chopped parsley
  • 50g butter
  • 2 tablespoons plain flour
  • 1½ cups milk
  • pinch of nutmeg
  • 1 egg
  • ½ cup (40g) grated cheddar
  1. Preheat oven to 180°C. In batches, cook 3 large eggplants, thinly sliced, in ¼ cup (60ml) olive oil until golden.
  2. Brown 1kg lamb mince and 1 onion, chopped. Add 1 teaspoon allspice, 800g can tomatoes and ½ cup water. Simmer for 20-30 minutes. Stir in ¼ cup chopped parsley. Divide some eggplant among ovenproof dishes. Top with half the mince. Layer again and finish with eggplant.
  3. Melt 50g butter. Stir in 2 tablespoons plain flour. Whisk in 1½ cups milk. Stir over medium heat until it boils. Whisk in pinch of nutmeg and 1 egg. Pour over dishes and sprinkle ½ cup (40g) grated cheddar. Bake for 20-30 minutes.