Roasted Eggplant & Potato Moussaka
There’s a lot to love about a good Greek moussaka: tender eggplant, potatoes, richly flavored ground beef, and that thick, golden layer of creamy béchamel on top. But traditional versions often involve frying the vegetables before assembling everything, which can be time-consuming and leave the finished dish quite heavy. This recipe takes a slightly different approach, roasting the eggplant and potatoes in the oven instead. You get all those wonderful flavors, but with less oil and firmer layers that hold together beautifully when sliced.
The recipe comes from Chef Djordjo Cetkovic, who spent years cooking in Greece and now leads the kitchen at Pano Kato, a Greek and Mediterranean restaurant in Singapore. His version keeps things relatively straightforward, with a slow-simmered beef and tomato sauce, a little cinnamon for warmth, and a classic béchamel topping.
Give the moussaka a good 25 minutes to rest after baking so the layers can settle. It’s well worth the extra patience, especially if you want to serve it in generous, neatly cut portions.
Roasted Eggplant and Potato Moussaka
Ingredients
- 2 medium eggplants (about 600 g or 1.3lb)
- 450 g ground beef
- 350 g potato (about 2 medium or 4 small potatoes)
- 150 g onion
- 350 g tomato passata (strained tomatoes)
- 45 g olive oil
- 500 ml milk
- 40 g butter
- 40 g flour
- 1 large egg
- 40 g finely grated hard cheese (Graviera or Gruyère/Parmesan as substitutes)
- 1 g ground cinnamon
- 5 g salt
- 1 g freshly ground black pepper
Instructions
- Roast the vegetables: Preheat the oven to 210°C (410°F). Slice the eggplant and potatoes about 5 mm (3/16 inch) thick. Toss with half the olive oil and arrange in a single layer on baking sheets. Roast for approximately 25 minutes, turning halfway through, until tender and lightly golden.
- Prepare the meat sauce: Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 8 minutes, until softened. Add the ground beef and cook, breaking it up with a spoon, until browned. Stir in the passata, cinnamon, black pepper, and half the salt. Simmer uncovered for approximately 25 minutes, stirring occasionally, until the sauce is thick and most of the excess liquid has evaporated.
- Make the béchamel: Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring continuously, for 2 minutes. Gradually whisk in the milk until smooth. Simmer gently for about 5 minutes, stirring regularly, until thickened. Remove from the heat and allow to cool for several minutes before whisking in the egg, grated cheese, and remaining salt.
- Assemble the moussaka: Reduce the oven temperature to 180°C (350°F). Arrange the roasted potatoes in an even layer in a 24 cm (9½-inch) square baking dish. Add the roasted eggplant, followed by the meat sauce, spreading each layer evenly. Pour the béchamel over the top and smooth the surface.
- Bake: Bake for 40–45 minutes, until the top is golden and the béchamel has set. Remove from the oven and let the moussaka rest for 25 minutes before slicing into four generous portions.
Notes
Related: Classic Greek Moussaka
Related: Authentic Pastitsio (Greek Lasagna)
Related: Papoutsakia (Greek Stuffed Eggplants)
Related: Gemista: Greek Stuffed Tomatoes & Peppers
Related: Greek Meatballs (Soutzoukakia)
