This Gordon Ramsay Moussaka Recipe is a rich and creamy recipe, which is made with layers of eggplant and spiced ground beef. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.
Jump to RecipeGordon Ramsay Moussaka Recipe Ingredients
For the Eggplant Layers:
- 600g eggplants, peeled and sliced
- Salt to taste
- 60ml olive oil
For the Meat Sauce:
- 15g butter
- 450g lean ground beef
- 2 onions, chopped
- 1 clove garlic, minced
- Black pepper to taste
- 2 tbsp dried parsley
- ½ tsp fines herbs
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 240g tomato sauce
- 120ml red wine
- 1 egg, beaten
For the Béchamel Sauce:
- 960ml milk
- 115g butter
- 45g flour
- White pepper, to taste
- ¼ tsp ground nutmeg
- 150g Parmesan, grated
How To Make Gordon Ramsay Moussaka Recipe
- Prepare the Eggplant: Lay the peeled and sliced eggplant in a single layer on a tray. Sprinkle generously with salt and let it rest for 30 minutes to draw out excess moisture. Pat the slices completely dry with paper towels.
- Fry the Eggplant: Heat the olive oil in a large skillet over medium-high heat. Working in batches, fry the eggplant slices for 2–3 minutes per side until golden brown. Drain them on paper towels.
- Make the Meat Sauce: In the same skillet, melt 15g of butter. Add the ground beef, onions, and garlic. Cook until the beef is browned. Stir in the black pepper, parsley, fines herbs, cinnamon, and ¼ tsp of nutmeg.
- Simmer the Sauce: Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Add the tomato sauce, bring to a simmer, and cook for 20 minutes until the sauce has thickened. Let it cool slightly, then stir in the beaten egg.
- Prepare the Béchamel Sauce: Gently heat the milk in a saucepan until it’s scalded (hot but not boiling). In a separate, larger pan, melt 115g of butter. Whisk in the flour to create a roux and cook for one minute. Gradually pour in the hot milk while whisking constantly to prevent lumps. Continue to cook until the sauce thickens. Season with white pepper and the remaining ¼ tsp of nutmeg.
- Assemble the Moussaka: Preheat your oven to 180°C (350°F). In a glass or ceramic baking dish, create a layer of fried eggplant. Top with a layer of the meat sauce. Sprinkle with half of the Parmesan cheese. Repeat the layers.
- Bake: Pour the béchamel sauce evenly over the top layer. Sprinkle with the remaining Parmesan cheese and an extra pinch of nutmeg. Bake for 1 hour, or until the top is golden brown and bubbling.
- Rest and Serve: Let the moussaka rest for 15–20 minutes before slicing and serving. This is crucial for it to hold its shape.
Recipe Tips
- Why is it important to rest the béchamel? Letting the béchamel sauce cool slightly off the heat for a few minutes before pouring it over the moussaka allows it to stabilize and thicken, which helps create a perfect, distinct top layer.
- How do you get the most flavor in the meat sauce? When you add the red wine, don’t just pour it in. Use it to deglaze the pan by scraping up all the caramelized, browned bits of meat and onion from the bottom. This “fond” is packed with flavor.
- What’s the best dish for baking moussaka? A glass or ceramic baking dish is ideal. These materials provide excellent, even heat distribution, which helps the moussaka cook uniformly and achieve better browning on the sides and bottom.
- How should I cool leftovers? To prevent the beautiful top from getting soft and steamy, let any leftover moussaka cool completely uncovered at room temperature before you cover it and store it in the refrigerator.
What To Serve With Moussaka
Moussaka is a hearty, all-in-one meal, but it pairs beautifully with fresh, simple sides:
- A classic Greek salad with feta and olives
- Crusty bread or warm pita bread
- Lemon-herb roasted potatoes
- A simple tomato and cucumber salad
How To Store Moussaka
- Refrigerate: Once completely cooled, cover the moussaka tightly with plastic wrap or transfer slices to an airtight container. It will keep well in the refrigerator for up to 4 days. The flavors often taste even better the next day.
Moussaka Nutrition Facts
- Calories: 400kcal
- Carbohydrates: 25g
- Protein: 25g
- Fat: 20g
- Saturated Fat: 10g
- Sodium: 700mg
- Fiber: 5g
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use ground lamb instead of beef?
Yes, absolutely. Ground lamb is a very traditional and popular choice for moussaka and will give the dish a slightly richer, more authentic Greek flavor.
Do I have to peel the eggplant?
While this recipe calls for peeled eggplant for a softer texture, you can leave the skin on if you prefer. The skin is edible but can sometimes be slightly tough or bitter.
Can I make moussaka vegetarian?
Yes. To make a vegetarian version, you can replace the ground beef with a mixture of cooked lentils, chopped mushrooms, and walnuts to mimic the texture and richness of the meat sauce.
Gordon Ramsay Moussaka Recipe
Course: DinnerCuisine: GreekDifficulty: Easy6
servings30
minutes1
hour400
kcalA classic Greek dish with rich layers of tender eggplant, a warmly spiced ground beef sauce, and a creamy, cheesy béchamel topping.
Ingredients
Base: 600g eggplant, salt, 60ml olive oil.
Meat Sauce: 15g butter, 450g ground beef, 2 onions, 1 garlic clove, parsley, cinnamon, nutmeg, pepper, 240g tomato sauce, 120ml red wine, 1 beaten egg.
Béchamel: 960ml milk, 115g butter, 45g flour, white pepper, nutmeg, 150g grated Parmesan.
Directions
- Salt sliced eggplant for 30 mins, pat dry, then fry in olive oil until golden. Drain on paper towels.
- In a pan, cook onions, garlic, and ground beef in butter until browned.
- Add spices and herbs. Deglaze with red wine, then add tomato sauce and simmer for 20 minutes. Cool slightly and stir in the beaten egg.
- Make the béchamel: create a roux with butter and flour, then slowly whisk in scalded milk until thick. Season with pepper and nutmeg.
- In a baking dish, layer eggplant, meat sauce, and half the Parmesan. Repeat the layers.
- Pour the béchamel over the top, sprinkle with remaining Parmesan and nutmeg.
- Bake at 180°C (350°F) for 1 hour. Rest for 15-20 minutes before slicing.
Notes
- Salting the eggplant first draws out excess water, resulting in a better texture and less oily dish.
- Deglaze the meat pan with wine to scrape up all the flavorful browned bits from the bottom.
- Rest the moussaka for at least 15 minutes after baking; this is essential for it to set properly for clean slicing.
- Use a glass or ceramic baking dish for the most even cooking and browning.
