Jamie Oliver's Classic Moussaka

Ingredients

• 2 large aubergines (eggplants)
• Sea salt
• 4 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g lean lamb mince
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 400g can chopped tomatoes
• 150ml red wine (optional, or use beef stock)
• 100ml water
• 1 tbsp tomato paste
• A handful of fresh parsley, chopped
• A handful of fresh mint, chopped
• Salt and freshly ground black pepper to taste
• Zest of 1/2 a lemon (optional, for brightness)
• 75g unsalted butter
• 75g plain flour
• 750ml whole milk, warmed
• 1/2 tsp ground nutmeg (for béchamel)
• 100g Parmesan or Pecorino cheese, freshly grated
• 1 large egg yolk
• Salt and freshly ground white pepper to taste
• 50g extra Parmesan or Pecorino, grated (for topping)

Step-By-Step Instructions

1. 1

   Let's get those gorgeous aubergines prepped and ready to soak up all that incredible flavour! First, give them a good wash and then slice them lengthwise into beautiful 1/2-inch thick planks. We're looking for substantial slices that will hold their shape and provide that wonderful texture to our moussaka. Lay these slices out in a single layer on a couple of large baking sheets, then generously sprinkle them with sea salt on both sides. This isn't just for seasoning; it's a clever trick to draw out any excess moisture and bitterness, ensuring your aubergines are perfectly tender and not watery. Let them sit and 'sweat' for about 30-40 minutes. You'll see little beads of moisture form on the surface – that's the magic happening! Once they've had their little spa treatment, gently pat them completely dry with kitchen paper. Now, brush both sides lightly with a good quality olive oil and either grill them under a medium-high grill or pan-fry them in batches until they're beautifully golden brown and tender, about 3-4 minutes per side. Don't overcrowd your pan if frying! Once cooked, set them aside on a plate lined with fresh kitchen paper to drain any extra oil. This step is crucial for that melt-in-your-mouth texture!

2. 2

   Next up, let's build the heart of our moussaka: the rich, aromatic lamb ragu! Heat 2 tablespoons of olive oil in a large frying pan or skillet over a medium heat. Add your finely chopped onion and cook gently for about 5-7 minutes until it's softened and beautifully translucent – we're not looking for colour here, just tenderness. Then, toss in your minced garlic and cook for another minute until fragrant. Now, add the lean lamb mince to the pan. Break it up with a wooden spoon and cook until it's nicely browned all over, stirring occasionally. Drain off any excess fat if there's a lot. Stir in the dried oregano, ground cinnamon, and nutmeg, letting them toast for a minute to release their beautiful aromas. Pour in the chopped tomatoes, red wine (if using, otherwise beef stock works a treat!), water, and tomato paste. Give it a good stir, bring it to a gentle simmer, then reduce the heat to low, cover, and let it bubble away for at least 30 minutes, or even an hour, allowing all those flavours to meld and deepen. The longer the better! Stir in your fresh parsley and mint, and if you're embracing that Jamie zestiness, a little lemon zest now is brilliant. Season generously with salt and pepper to your taste.

3. 3

   While the lamb ragu is simmering happily, let’s whip up that glorious, creamy béchamel sauce! In a medium saucepan, melt the 75g of unsalted butter over a medium heat. Once it's completely melted and shimmering, sprinkle in the 75g of plain flour. Stir it continuously with a whisk for about 1-2 minutes to create a smooth roux – it should smell a little biscuity but not turn brown. Now, here's the trick for a lump-free sauce: gradually pour in your warmed milk, a little at a time, whisking vigorously after each addition until it's fully incorporated and smooth before adding more. This constant whisking is key! Keep whisking as the sauce thickens over a medium heat, for about 5-7 minutes, until it's lovely and thick enough to coat the back of a spoon. Remove it from the heat, then stir in the 1/2 tsp ground nutmeg, the 100g of freshly grated Parmesan or Pecorino cheese, and finally, whisk in that single egg yolk. The egg yolk adds an extra layer of richness and helps the sauce set beautifully. Season with salt and freshly ground white pepper to taste. Give it a final taste test – it should be velvety smooth and wonderfully savoury.

4. 4

   Now for the fun part – assembling our masterpiece! Preheat your oven to 180°C (350°F) fan/gas mark 4. Lightly grease your large baking dish. Start by spreading a thin layer of the lamb ragu at the bottom of the dish – just enough to cover the base. Then, arrange a single layer of your golden, tender aubergine slices over the ragu. Don't be shy; overlap them slightly if needed to cover the surface completely. Next, spoon another generous layer of the lamb ragu over the aubergines, spreading it evenly. Repeat this layering process: aubergine, then ragu, until you've used up all your lamb ragu and aubergine slices, ensuring the top layer is aubergine. This creates those beautiful distinct layers that are so characteristic of moussaka.

5. 5

   Finally, it's time for the crowning glory! Gently and evenly pour your luscious béchamel sauce over the top layer of aubergine, making sure it covers everything right to the edges of the dish. Give the dish a little shake to help it settle. Now, for that irresistible golden crust, sprinkle the remaining 50g of grated Parmesan or Pecorino cheese generously over the béchamel. This will create a fantastic cheesy, bubbly topping. Pop your moussaka into the preheated oven and bake for 40-50 minutes, or until the top is beautifully golden brown, bubbling around the edges, and cooked through. If it's browning too quickly, you can loosely cover it with foil for the last 10-15 minutes.

6. 6

   Once baked to perfection, resist the urge to dive straight in (I know, it's hard!). Let the moussaka rest out of the oven for at least 15-20 minutes before serving. This crucial resting time allows the layers to settle and firm up, making it much easier to cut into neat, beautiful portions. It also prevents it from being too runny when you serve it. Serve it warm with a fresh, zesty side salad or some crusty bread to mop up every last drop of that incredible sauce. Enjoy your amazing, homemade moussaka!