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Gordon Ramsay Moussaka Recipe

Gordon Ramsay Moussaka
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Moussaka is a traditional Greek dish made with layers of fried or roasted eggplant, seasoned ground meat sauce, and a silky béchamel topping. Unlike lasagna, which uses pasta sheets, moussaka relies on sliced eggplant to hold the layers together, creating a creamy, savory, and slightly spiced casserole that is both satisfying and elegant.

Ingredients

Scale

For the Meat Sauce

    • 2 tablespoons olive oil

    • 1 lb (450g) ground lamb or beef

    • 1 small onion, finely chopped

    • 2 cloves garlic, minced

    • 1 teaspoon ground cinnamon

    • 1 teaspoon dried oregano

    • ½ teaspoon salt (adjust to taste)

    • ½ teaspoon black pepper

    • 2 tablespoons tomato paste

    • ½ cup red wine (or beef stock for the non-alcoholic version)

    • 1 can (14 oz) crushed tomatoes

    • ½ teaspoon sugar (optional, to balance acidity)

For the Eggplant Layers

    • 2 large eggplants, sliced into ¼-inch rounds

    • 2 tablespoons olive oil

    • ½ teaspoon salt

    • ½ teaspoon black pepper

For the Béchamel Sauce

    • 2 tablespoons unsalted butter

    • 2 tablespoons all-purpose flour

    • 2 cups whole milk, warmed

    • ½ teaspoon salt

    • ¼ teaspoon ground nutmeg

    • ½ cup grated Parmesan cheese

    • 1 egg yolk (for extra creaminess)

For Garnish

    • Fresh parsley, chopped

    • Extra grated Parmesan

Instructions

Step 1: Prepare the Eggplant

    1. Preheat oven to 400°F (200°C).

    1. Lay sliced eggplant on a baking sheet and drizzle with olive oil, salt, and black pepper.

    1. Roast for 20 minutes, flipping halfway through, until golden and tender. Set aside.

Step 2: Make the Meat Sauce

    1. Heat olive oil in a pan over medium heat. Add onions and garlic, cooking for 3 minutes until soft.

    1. Add ground lamb and cook for 5-7 minutes, breaking it up until browned.

    1. Stir in cinnamon, oregano, salt, and black pepper, cooking for 1 minute.

    1. Add tomato paste and cook for 1 minute before pouring in red wine. Let it reduce for 2 minutes.

    1. Add crushed tomatoes and sugar, then simmer for 15-20 minutes until thickened.

Step 3: Make the Béchamel Sauce

    1. Melt butter in a saucepan over medium heat. Add flour and whisk for 1-2 minutes until slightly golden.

    1. Slowly pour in warm milk, whisking constantly until smooth.

    1. Stir in salt, nutmeg, and Parmesan cheese, then remove from heat.

    1. Whisk in egg yolk to make the sauce extra creamy.

Step 4: Assemble the Moussaka

    1. In a greased baking dish, layer half of the roasted eggplant slices.

    1. Spread half of the meat sauce over the eggplant, then repeat with the remaining eggplant and meat sauce.

    1. Pour the béchamel sauce evenly over the top, smoothing it out.

Step 5: Bake and Serve

    1. Bake at 375°F (190°C) for 30-35 minutes until golden and bubbling.

    1. Let rest for 10 minutes before slicing. Garnish with fresh parsley and extra Parmesan.

Find it online: https://gordonramsayeats.com/gordon-ramsay-moussaka/