I was a bit homesick from a trip with friends last year to Greece so I decided to try moussaka again.

I followed this video and it was very good!!!! I have never tried bechamel that way.

Ingredients for meat mix:

  • 3 aubergines
  • 2 big potatoes
  • 1 big onion
  • 2 or 3 garlic cloves
  • 500g minced lamb (you can use beef of course)
  • olive oil to fry
  • tomate paste
  • 1 can of tomate sauce
  • 250ml water + 2 beef stock cubes
  • 1 bay leaf
  • salt, pepper, 1 tsp of cinnamon.

Ingredients Bechamel:

  • 250ml milk (2 glasses) – warm
  • 120g plain flour + 120g butter
  • 85g parmesan
  • nutmeg
  • 2 egg yolks


1- Slice the aubergines into 1cm thick. Season with salt and set aside for 30 minutes (then dry them properly)

2- While you wait for the aubergines, peel and slice the potatoes.

3- Heat up a pan with olive oil and fry the auberguines and potatoes until golden. Try to remove as much oil when taking out the pan and dry in kitchen paper.

4- In the same pan (medium heat), with a bit of oil, chop the onions and saute for a couple of minutes. Add the garlic.

5- Add the meat, salt, pepper and cinnamon. Once it is cooked, add bay leaf, tomate sauce and stir well. Add the water + beef stock cubes. Once starts reducing the liquied, reduce heat to low and let it simmer while preparing the bechamel.


1- In a sauce pan in low heat, melt the butter, then add the flour and whisk until you have a paste.

2- Start adding the warm milk while whisking. Add pepper and nutmeg.

3- Once it is smooth and think, remove from heat, add the parmesan cheese and egg yolks. Whisk until smooth and thick again. Add a 4-5 tablespoons of bechamel into the meat mix.


1- Pre-heat oven – 180C.

2- In a large deep ovenproof dish, lay down the fry potatoes in 1 layer. Then 1 layer of aubergines. Add meat mix. Then add a last layer of aubergines.

3- Finally add the bechamel on top of the last layer of aubergines. Spread out evenly.

4- Put in the oven until golden brown (45m aprox)

The result was quite good!