Posted on Apr. 21, 2017
By Editor


Prep 1 hr 30 mins | Bake 20-30 minutes | Serves 4 to 6


  • 6 eggplant
  • meat sauce
  • 750g minced beef or lamb
  • 2 red onions, chopped
  • 2 cloves garlic, chopped
  • 1 tin chopped tomatoes, about 400g
  • 2 tbsp tomato puree
  • 1 tsp sugar
  • 1 glass of red wine
  • sea salt, as needed
  • freshly ground black pepper, as needed
  • 1 bay leaf
  • a pinch of cinnamon or 1 cinnamon stick
  • 55ml olive oil
  • béchamel sauce
  • 900ml milk
  • 120g butter
  • 120g flour
  • a pinch of nutmeg
  • 2 egg yolks
  • 100g parmigiano-reggiano or kefalotyri


Step 1

Remove the stalks from the eggplant and cut them into 1cm thick slices. Season with salt and place in a colander for about half an hr.

Step 2

After half an hr, rinse the eggplant under running water and squeeze dry with your hands to get rid of any excess water. Pat dry with kitchen towels and fry in a pot of heated oil until nicely coloured. Place the fried eggplant on some kitchen towels to absorb the oil. To prepare a lighter version of the traditional Greek moussaka, drizzle eggplant with some olive oil and bake them for 20 mins instead of deep frying them.

Step 3

Prepare the meat sauce. Heat a large pan over medium-high heat then pour in the olive oil. Stir in chopped onions and sauté till softened and slightly coloured. Stir in the garlic, tomato puree and minced meat, breaking it up with a wooden spoon while sautéing. Pour in the red wine and allow it to evaporate. Add in the chopped tomatoes, sugar, cinnamon, bay leaf and a good pinch of salt and pepper. Bring to the boil, reduce heat and allow it to simmer with the lid on for about 30 mins, until most of the juices have evaporated.

Step 4

Prepare the béchamel sauce. Melt butter over low-medium heat. Add in the flour, whisking continuously to make a paste. Add warmed milk in a steady stream, whisking continuously in order to prevent sauce from getting lumpy. If the sauce still needs to be thickened, boil over low heat while stirring continuously. Remove from heat, and stir in the egg yolks, salt, pepper, a pinch of nutmeg and grated cheese. Whisk quickly, in order to prevent the eggs from turning into an omelette.

Step 5

Assemble the moussaka. Prepare a large baking dish, approx. 20cmx30cm. Butter the base and sides of the dish, and layer the eggplant. Pour in the meat sauce and spread evenly. Add a second layer of eggplant, then top with béchamel sauce, and smoothen out with a spatula. Repeat till all the eggplant is used up.

Step 6

Sprinkle with grated cheese and bake in preheated oven at 180-200C for about 60 mins, until crust turns light golden brown. Allow the moussaka to cool down before cutting into pieces.    

Recipes by Mykonos on the Bay
Styling Michelle Yee
Photographs Calvin Tan

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