Moussaka is a much loved main dish in Greek households. George's mums recipe features lamb, pork and veal mince. Topped with a kefalograviera bechamel this recipe makes this the perfect winter's dinner.


  • 1onion, finely diced
  • 2 cloves garlic, finely diced
  • 1 tbsp lemon thyme, chopped
  • 1 tbsprosemary, chopped
  • 300 glamb mince
  • 100 gpork mince
  • 100 gveal mince
  • 2 tbsptomato paste
  • 2cinnamon quills
  • 250 gcrushed tomatoes
  • 2salt, to taste
  • 2eggplants, sliced 1 cm thick
  • 3medium-sized potatoes, 1cm thick
  • 100 gbutter
  • 100 gflour
  • 3eggs, beaten
  • 100 ggrated keflagraviera cheese
  • 600 mlmilk


1 Saute diced onion, garlic, lemon thyme and rosemary until soft, add all min and brown.

2 Add tomato paste, cinnamon quills and crushed tomatoes reduce to a low heat and simmer for 1 hour. Season to taste

3 Brush eggplant and potatoes with olive oil and either grill on BBQ or pan fry until tender

4 Melt butter in a heavy based saucepan

5 Add flour, stir on a low heat for 2 minutes

6 Slowly add warm milk, continuously stirring until thick. Cover with lid and allow to cool for 10 minutes

7 Whisk in beaten eggs and kefalograviera cheese, season to taste

5 To assemble: Oil casserole dish and lay eggplant over bottom. Then add a layer of meat sauce. Arrange potato slices over meat sauce then cover with béchamel.  Bake in a preheated oven for 45mins at 200°C until golden brown and béchamel has set