Adan Kendric Jamie Oliver’s Meat Moussaka is a comforting, traditional Greek dish made with layers of sautéed eggplant, rich, spiced ground meat, and a creamy béchamel sauce. This hearty meal is perfect for special occasions or family dinners, delivering layers of flavor in every bite. The combination of soft eggplant, seasoned meat, and velvety béchamel creates a dish that’s both satisfying and full of depth.
Why This Recipe Is a Must-Try
- Rich and Flavorful: The spiced meat and creamy sauce make this dish incredibly flavorful.
- Traditional Comfort: A classic Greek dish perfect for any family meal or special occasion.
- Perfect for Meal Prep: Can be prepared ahead and reheated, making it a great option for meal planning.
- Delicious Layers: Combining eggplant, seasoned meat, and a creamy sauce for a rich and hearty meal.
Other Jamie Oliver Recipes
What is Jamie Oliver Meat Moussaka?
Jamie Oliver’s Meat Moussaka is a Greek-inspired casserole made from layers of sautéed eggplant (aubergine), ground meat (usually lamb or beef) cooked with tomatoes and spices, and topped with a creamy béchamel sauce. The dish is baked until golden and bubbly, delivering a delicious balance of savory meat and creamy texture, all packed into one hearty meal.
Jamie Oliver Meat Moussaka Ingredients
For the Meat Filling:
- 500g ground lamb or beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 400g can chopped tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Eggplant:
- 2-3 large eggplants (aubergines), sliced into rounds
- Olive oil for frying
- Salt for seasoning
For the Béchamel Sauce:
- 500ml (2 cups) milk
- 50g (1/4 cup) butter
- 50g (1/4 cup) plain flour
- A pinch of ground nutmeg
- 1 egg yolk
- 50g grated Parmesan or Kefalotyri cheese
- Salt and pepper to taste
Step-by-Step Instructions to Prepare Jamie Oliver Meat Moussaka
1. Prepare the Eggplants
Slice the eggplants into rounds and sprinkle them with salt. Let them sit for about 20 minutes to draw out excess moisture, then rinse and pat them dry with a paper towel.
2. Fry the Eggplants
Heat some olive oil in a large frying pan over medium heat. Fry the eggplant slices in batches until they are golden brown on both sides. Drain on a paper towel to remove any excess oil. Set aside.
3. Make the Meat Filling
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add the ground lamb or beef and cook until browned, breaking it up with a spoon as it cooks. Stir in the cinnamon, oregano, and tomato paste, then add the canned tomatoes. Let the mixture simmer for about 15-20 minutes, allowing the flavors to develop. Season with salt and pepper to taste.
4. Prepare the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes, stirring constantly to avoid lumps.
Gradually whisk in the milk, stirring continuously until the sauce thickens and is smooth. Add a pinch of nutmeg, salt, and pepper. Remove from heat and stir in the egg yolk and grated cheese. Set aside.
5. Assemble the Moussaka
Preheat your oven to 180°C (350°F).
In a large baking dish, layer half of the fried eggplant slices on the bottom. Spread the meat mixture evenly over the eggplant, then layer the remaining eggplant slices on top.
Pour the béchamel sauce over the top layer, spreading it evenly to cover the entire dish.
6. Bake the Moussaka
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden and bubbly. Allow the moussaka to rest for 10-15 minutes before serving to let the layers set.
What to Serve with Jamie Oliver Meat Moussaka
- Greek Salad: A fresh Greek salad with tomatoes, cucumbers, and feta cheese complements the rich flavors of the moussaka.
- Crusty Bread: Serve with warm crusty bread to soak up the delicious sauce.
- Tzatziki: A dollop of cool, creamy tzatziki sauce on the side balances the warmth of the dish.
- Roasted Vegetables: Serve with roasted or grilled vegetables for a complete meal.
Expert Tips for Mastering Jamie Oliver Meat Moussaka
- Drain the Eggplant: Letting the eggplant slices sit with salt draws out moisture, ensuring they don’t become soggy during cooking.
- Use Fresh Herbs: If available, use fresh oregano and parsley for a brighter, more aromatic flavor.
- Make it Ahead: Moussaka can be made ahead of time and stored in the fridge for a day before baking.
- Let it Rest: Allow the moussaka to sit for a few minutes after baking to help the layers firm up and make slicing easier.
Variations of Jamie Oliver Meat Moussaka
- Vegetarian Moussaka: Replace the meat with lentils or chickpeas for a vegetarian-friendly version.
- Zucchini and Potato Moussaka: Add layers of sautéed zucchini or potatoes for extra texture and flavor.
- Spicy Moussaka: Add a pinch of chili flakes or cayenne pepper to the meat filling for a spicy twist.
How to Store Leftovers of Jamie Oliver Meat Moussaka
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Moussaka freezes well. Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Jamie Oliver Meat Moussaka
- Oven: Reheat in the oven at 180°C (350°F) for 15-20 minutes until heated through.
- Microwave: Reheat individual portions in the microwave for 2-3 minutes, but the oven will give a better texture.
Nutrition Value (per serving)
- Calories: 450 kcal
- Carbohydrates: 25g
- Protein: 30g
- Fat: 25g
- Fiber: 5g
- Sodium: 600mg
FAQs
How can I make moussaka ahead of time?
You can assemble the moussaka the day before and store it in the fridge. When you’re ready to serve, bake it directly from the fridge, adding an extra 10 minutes to the cooking time.
Can I freeze Jamie Oliver Meat Moussaka?
Yes, moussaka freezes well. Allow it to cool completely, then store in an airtight container or wrap tightly in foil. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
How do I prevent the eggplant from getting soggy?
To prevent soggy eggplant, slice and salt the eggplant to remove excess moisture. After letting it sit for 20 minutes, rinse and pat dry before frying. This step helps maintain the eggplant’s texture during cooking.
What’s the best way to reheat leftover moussaka?
For the best texture, reheat moussaka in the oven at 180°C (350°F) for 15-20 minutes until warmed through. You can also reheat individual portions in the microwave, but the oven will help retain the original texture of the dish.
Final Words
Jamie Oliver’s Meat Moussaka is a delicious and satisfying dish that’s perfect for family meals or special occasions. The rich layers of eggplant, spiced meat, and creamy béchamel come together beautifully, creating a comforting and flavorful meal. Whether you’re a fan of Greek cuisine or trying moussaka for the first time, this recipe will surely impress. Serve it with a fresh Greek salad or crusty bread, and you’ve got a complete meal everyone will love.
More Jamie Oliver Recipes
Print
Jamie Oliver Meat Moussaka Recipe
- Prep Time: 30
- Cook Time: 40
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Greek-inspired
Description
Jamie Oliver’s Meat Moussaka is a Greek-inspired casserole made from layers of sautéed eggplant (aubergine), ground meat (usually lamb or beef) cooked with tomatoes and spices, and topped with a creamy béchamel sauce. The dish is baked until golden and bubbly, delivering a delicious balance of savory meat and creamy texture, all packed into one hearty meal.
Ingredients
For the Meat Filling:
-
- 500g ground lamb or beef
-
- 1 large onion, finely chopped
-
- 2 cloves garlic, minced
-
- 1 teaspoon ground cinnamon
-
- 1 teaspoon dried oregano
-
- 400g can chopped tomatoes
-
- 2 tablespoons tomato paste
-
- 1 tablespoon olive oil
-
- Salt and pepper to taste
For the Eggplant:
-
- 2–3 large eggplants (aubergines), sliced into rounds
-
- Olive oil for frying
-
- Salt for seasoning
For the Béchamel Sauce:
-
- 500ml (2 cups) milk
-
- 50g (1/4 cup) butter
-
- 50g (1/4 cup) plain flour
-
- A pinch of ground nutmeg
-
- 1 egg yolk
-
- 50g grated Parmesan or Kefalotyri cheese
-
- Salt and pepper to taste
Instructions
Slice the eggplants into rounds and sprinkle them with salt. Let them sit for about 20 minutes to draw out excess moisture, then rinse and pat them dry with a paper towel.
Heat some olive oil in a large frying pan over medium heat. Fry the eggplant slices in batches until they are golden brown on both sides. Drain on a paper towel to remove any excess oil. Set aside.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add the ground lamb or beef and cook until browned, breaking it up with a spoon as it cooks. Stir in the cinnamon, oregano, and tomato paste, then add the canned tomatoes. Let the mixture simmer for about 15-20 minutes, allowing the flavors to develop. Season with salt and pepper to taste.
In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes, stirring constantly to avoid lumps.
Gradually whisk in the milk, stirring continuously until the sauce thickens and is smooth. Add a pinch of nutmeg, salt, and pepper. Remove from heat and stir in the egg yolk and grated cheese. Set aside.
Preheat your oven to 180°C (350°F).
In a large baking dish, layer half of the fried eggplant slices on the bottom. Spread the meat mixture evenly over the eggplant, then layer the remaining eggplant slices on top.
Pour the béchamel sauce over the top layer, spreading it evenly to cover the entire dish.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden and bubbly. Allow the moussaka to rest for 10-15 minutes before serving to let the layers set.
