Classic Greek Moussaka

Thermomix recipe: Classic Greek Moussaka. Ready in 115 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 3 large eggplants (approx. 1.2 kg total), sliced 1 cm thick
• 2 tsp salt (for eggplant)
• 60 ml olive oil (for frying/baking eggplant)
• 1 large onion (approx. 150 g), quartered
• 2 cloves garlic
• 30 ml olive oil (for meat sauce)
• 500 g ground lamb or beef
• 100 ml red wine (optional)
• 400 g canned diced tomatoes
• 70 g tomato paste
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1 bay leaf
• 1 tsp salt (for meat sauce)
• 1/2 tsp black pepper (for meat sauce)
• 80 g unsalted butter
• 80 g plain flour
• 800 ml full-fat milk
• 1/2 tsp ground nutmeg
• 1/2 tsp salt (for béchamel)
• Pinch of white pepper
• 2 large egg yolks (optional, for richer béchamel)
• 100 g grated hard cheese (e.g., Parmesan or Kefalotyri), plus extra for topping

Instructions

1. Prepare the eggplant: Slice eggplants into 1 cm thick rounds. Lay them on paper towels, sprinkle generously with 2 tsp salt, and let them sit for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels.
2. Bake or pan-fry eggplant: Preheat oven to 200°C (400°F). Brush eggplant slices with 60 ml olive oil and bake for 20-25 minutes, flipping halfway, until golden brown and tender. Alternatively, pan-fry in batches until golden. Set aside.
3. Make the meat sauce: Place 1 large onion, quartered, and 2 cloves garlic into the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
4. Add 30 ml olive oil to the bowl. Sauté 5 min / 120°C / Speed 1.
5. Add 500 g ground lamb or beef to the bowl. Cook 10 min / 120°C / Reverse / Speed 1, using the spatula to break up the meat through the lid opening during the first few minutes.
6. Add 100 ml red wine (if using), 400 g canned diced tomatoes, 70 g tomato paste, 1 tsp dried oregano, 1/2 tsp ground cinnamon, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Cook 25 min / 98°C / Reverse / Speed 1, placing the simmering basket on the lid instead of the measuring cup to allow steam to escape.
7. Mid-cook check for meat sauce: After 15 minutes, pause, scrape down sides and bottom of the bowl. Check consistency and adjust liquid if needed (it should be thick but not dry). Continue cooking.
8. Transfer the meat sauce to a separate bowl and set aside. Clean and dry the Thermomix bowl for the béchamel sauce.
9. Make the béchamel sauce: Add 80 g unsalted butter to the clean bowl. Melt 2 min / 80°C / Speed 1.
10. Add 80 g plain flour to the melted butter. Cook 2 min / 100°C / Speed 1 to create a roux.
11. Gradually add 800 ml full-fat milk, 1/2 tsp ground nutmeg, 1/2 tsp salt, and a pinch of white pepper. Cook 10 min / 90°C / Speed 3, or until the sauce is thick and smooth. Ensure there are no lumps.
12. If using, add 2 large egg yolks and 100 g grated hard cheese to the béchamel. Mix 30 sec / 90°C / Speed 2. Set aside.
13. Assemble the moussaka: Preheat oven to 180°C (350°F). Lightly grease a large baking dish (approx. 30x20 cm).
14. Layer half of the cooked eggplant slices evenly in the bottom of the baking dish. Spread the entire meat sauce over the eggplant layer.
15. Arrange the remaining eggplant slices over the meat sauce. Pour the béchamel sauce evenly over the top layer of eggplant.
16. Sprinkle generously with extra grated cheese. Bake for 40-50 minutes, or until the top is golden brown and bubbling.
17. Rest and serve: Let the moussaka rest for at least 15-20 minutes before slicing and serving. This allows it to set and makes for cleaner portions.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.