Hob to Table Moussaka
Introducing the ultimate comfort food with a modern twist: Hob to Table Moussaka! This one-pan wonder delivers all the rich, traditional flavors of classic Greek moussaka but skips the oven for a stovetop-friendly approach, making it perfect for weeknight dinners. Tender layers of golden-fried eggplants are nestled atop a spiced lamb ragu infused with warm cinnamon, allspice, and paprika. A silky béchamel sauce, enriched with nutmeg and Parmesan, blankets the dish, bubbling to creamy perfection right on your hob. Ready in just over an hour, this easy moussaka recipe is bursting with Mediterranean flavors and offers a no-fuss cleanup, seamlessly transitioning from skillet to table. Pair it with crusty bread or a crisp green salad for a truly satisfying meal. Perfect for cozy family dinners or impressing guests with minimal effort!
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Recipe Information
Ingredients
- 2 medium Eggplants (Aubergines)
- 4 tablespoons Olive oil
- 500 grams Ground lamb
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 Cinnamon stick
- 0.5 teaspoons Ground allspice
- 1 teaspoons Paprika
- 2 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 100 milliliters Water or chicken stock
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 400 milliliters Whole milk
- 0.25 teaspoons Nutmeg, freshly grated
- 50 grams Grated Parmesan cheese
Instructions
Slice the eggplants into 1 cm thick rounds. Sprinkle them with a pinch of salt and let them sit for 10 minutes to release excess water. Pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium heat. Fry the eggplant slices in batches until golden on both sides, adding more oil as needed. Remove and set aside.
In the same pan, add the remaining olive oil and sauté the onion until softened, about 5 minutes. Add the garlic, cinnamon stick, allspice, and paprika, and cook for 1 minute until fragrant.
Add the ground lamb to the pan. Cook, breaking it up with a spoon, until browned all over, about 8 minutes.
Stir in the tomato paste and cook for 2 minutes. Add the canned tomatoes, water or chicken stock, salt, and black pepper. Simmer the ragu for 15-20 minutes, stirring occasionally, until thickened. Remove the cinnamon stick and set aside.
For the béchamel, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, ensuring no lumps form. Bring to a gentle simmer and cook for 5 minutes until thickened. Add the nutmeg and half the Parmesan cheese, stirring until melted. Season with a pinch of salt.
Reduce the heat to low on the skillet with the lamb ragu. Layer the cooked eggplant slices over the ragu in a single layer.
Pour the béchamel sauce over the eggplant layer. Sprinkle the remaining Parmesan on top.
Cover the pan with a lid and cook on low heat for 15 minutes to allow the flavors to meld together.
Serve hot, straight from the pan, with a side of crusty bread or a fresh salad, if desired.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 18.5 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 359 mg | 28% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1408 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
