Moussaka | The Gift Of Oil
Moussaka featured image


A classic Greek dish, thinly layered with sliced aubergine, potato and lamb and topped with a creamy béchamel sauce

Ready In 2 1/2 hours

Serves 8

Moussaka featured image


  • 6 tbsp Rosemary and Garlic Infused Olive Oil
  • 3 medium aubergines cut into rounds
  • 800g lamb mince
  • 1 onion, diced
  • 2 fat garlic cloves, crushed
  • 3 heaped tsp dried oregano
  • 2 tsp ground cinnamon
  • 2 bay leaves
  • 200ml red wine
  • 400g can of chopped tomatoes
  • 2 tbsp tomato purée
  • ½ tbsp light brown soft sugar

For the béchamel sauce

  • 550g Maris Piper potatoes peeled and sliced 40g unsalted butter
  • 4 0g plain flour
  • 450ml whole milk
  • 40g parmesan, finely grated
  • Whole nutmeg for grating
  • 1 large egg plus 1 yolk, lightly beaten
  • Caramelised Onion Infused Balsamic for drizzling


  • Gently fry the aubergine using 4tbsp of Rosemary and Garlic Infused Olive Oil and set aside.
  • Fry the onion and mince until golden brown and set aside, adding a small pinch of salt.
  • Add the garlic, cinnamon, oregano, chilli and bay leaf and mix with the lamb and onion.
  • Pour in red wine, bring to a simmer and then reduce by half.
  • Stir the tomatoes, puree and brown sugar to the mixture along with 200ml of water.
  • Season and then simmer for a further 20mins until the sauce has thickened.
  • Heat oven to 200C/180 fan/gas 4. Bring a large pan of salted water to the boil. Add the potato slices and cook for 6 mins before draining.
  • Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Add the milk and then return to a simmer.
  • Whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
  • Layer the potato, aubergine and lamb mixture and finish off with the bechamel sauce.
  • Cook in the oven for 50mins until deep golden brown.
  • Serve with a drizzle of Caramelised Onion Infused Balsamic and the remaining  2 tbsp of the  Rosemary and Garlic Infused Olive Oil

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