Greek Moussaka
Singapore-style Greek moussaka: a baked casserole of fried eggplant and potatoes layered with spiced ground beef or lamb and a creamy béchamel topping — oven-baked to golden perfection.
About this dish
Moussaka is Greece’s answer to a hearty, family-style bake — rich ragu, tender aubergine and a silky béchamel — and it sits surprisingly well on Singapore dinner tables. In a small HDB kitchen or an East Coast barbecue weekend, this dish works as a centrepiece for sharing, much like a big plate from a zi char stall meant for everyone to tuck into. It’s perfect for weekend family dinners, potlucks in the heartland, or a relaxed Sunday lunch in Tiong Bahru where neighbours swap recipes over kopi.
The flavour is layered: caramelised onions and garlic build a tomato-forward meat sauce with warm cumin, cinnamon and a pinch of nutmeg; thinly sliced eggplant (aubergine) and potatoes are fried or roasted until tender and slightly golden; the whole lot is finished under a creamy parmesan béchamel that browns to a crust. Singapore cooks often balance the richness with a tart cucumber-tomato salad or achar — the bright, acidic notes help cut through the creaminess.
This version keeps the traditional Greek character but includes local sensibilities: you can use minced beef or lamb from NTUC or Cold Storage, tweak the spice level with sliced chilli padi or sambal for a local kick, and cook the eggplants in a wok for quick home frying. Make-ahead friendly and very forgiving, moussaka is ideal for busy parents prepping dinner while the kids do homework, or for bringing to a neighbour’s potluck where everyone shares a plate and a story.
Ingredients
- 3 medium eggplants (aubergines), about 800 g total, cut into 1 cm slices
- 400 g potatoes, peeled and sliced 5 mm thick
- 500 g ground lamb or beef (or a 50:50 mix)
- 1 large onion (about 150 g), finely chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil, plus extra for frying
- 2 tbsp tomato paste
- 400 g canned chopped tomatoes
- 60 ml dry red wine (optional)
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice or a pinch of ground cloves
- 1 tsp sugar (to balance acidity)
- Salt and freshly ground black pepper
- 50 g butter (for béchamel)
- 60 g plain flour (about 6 tbsp) for béchamel
- 500 ml milk, warm (use full cream for richer béchamel)
- A pinch of freshly grated nutmeg
- 1 large egg yolk (optional, whisked and stirred into slightly cooled béchamel)
- 75 g grated Parmesan or Pecorino cheese, plus extra to sprinkle
- Fresh parsley, chopped (2 tbsp) for garnish
- 1 tbsp breadcrumbs (optional, for a crisper top)
- Lemon wedges and chopped cucumber-tomato salad, to serve
Step-by-Step Method
- Preheat the oven to 180°C (conventional) or 160°C fan; if you have a small home oven common in Singapore flats, place a baking tray underneath to catch any drips.
- Salt the eggplant slices lightly and rest in a colander for 20 minutes to draw out bitterness; rinse and pat dry with kitchen paper — this helps keep them from becoming mushy.
- Parboil or roast potato slices for 6–8 minutes until just tender; drain and set aside. Fry in a shallow pan with a little oil until lightly golden if you prefer extra texture.
- In a wok or large frying pan over medium-high heat, heat 2 tbsp olive oil and sauté the chopped onion until translucent, about 4–5 minutes; add the garlic and cook 30 seconds more.
- Add the ground meat to the wok over medium-high heat, breaking it up with a spatula; brown thoroughly until no pink remains and there is some caramelisation (this gives good flavour).
- Stir in the tomato paste and cook 1–2 minutes, add the canned tomatoes and red wine (if using). Season with cinnamon, allspice, sugar, salt and pepper. Reduce heat to medium-low and simmer the ragu for 15–20 minutes until thickened — taste and adjust seasoning like a zi char cook would.
- While the ragu simmers, fry the eggplant slices in batches in a shallow layer of oil in a wok over medium-high heat until golden and soft, about 2–3 minutes per side; drain on kitchen paper.
- Make the béchamel: melt butter in a saucepan over medium heat, whisk in the flour and cook for 1–2 minutes to form a paste (roux). Gradually whisk in warm milk, keep stirring until the sauce thickens and coats the back of a spoon. Remove from heat, stir in nutmeg and most of the grated cheese; if using, temper in the egg yolk off the heat to enrich the sauce.
- Assemble in an ovenproof dish (about 23 x 30 cm): layer half the potatoes, then half the eggplant, spread the meat ragu evenly, top with remaining eggplant and potatoes. Pour over the béchamel, spread to cover, sprinkle remaining cheese and breadcrumbs if using.
- Bake for 35–45 minutes until the top is golden and bubbling. For a deeply browned crust, finish under a grill for 2–3 minutes — watch carefully to avoid burning (adjust for small Singapore ovens).
- Remove from oven and rest for 15–20 minutes before slicing — this helps the layers set and makes cleaner portions.
- Serve warm in family-style portions with a crisp cucumber-tomato salad, a squeeze of lemon, or a side of pickled achar to cut the richness.
Tips & Serving Ideas
- Buy minced lamb or beef from NTUC FairPrice, Cold Storage or your neighbourhood wet market; 500 g makes a generous 6-serving casserole.
- If short on oven space in an HDB kitchen, assemble moussaka in smaller dishes and bake in batches or use a toaster oven — reduce bake time slightly for smaller dishes.
- To save time, roast the eggplant and potatoes in batches at 200°C with a drizzle of oil on a baking tray instead of frying; it uses less oil and is easier for busy cooks.
- Adjust spice for local palates: add 1–2 sliced red chilli padi or 1 tsp sambal to the meat sauce for heat reminiscent of Singapore flavours.
- Make-ahead: the ragu can be prepared a day ahead; assemble and refrigerate, then bake before serving. Moussaka also freezes well in portions for easy reheats.
- For a lighter version, swap half the milk in the béchamel for evaporated milk or use low-fat cheese, but expect a slightly less silky top.
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