Traditional Greek Moussaka



  • 1 tablespoon Wilson’s Extra Virgin Olive Oil
  • 1 onion , diced
  • 3 garlic cloves , minced
  • 700 g ground beef or lamb (mince)
  • 1/2 cup red wine , dry (optional)
  • 400g crushed tomatoes
  • 3 tablespoons tomato paste
  • 1 cup beef broth/stock
  • 1 beef stock cube, crumbled (or 1 teaspoon powder)
  • 2 bay leaves
  • 1.5 teaspoons sugar (any)
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cinnamon (or 1 stick, use whole)
  • 3/4 teaspoon salt

White Sauce

  • 4 tablespoons Wilson’s Butter Flavoured Oil
  • 5 tablespoons plain flour
  • 2 and a 1/2 cups milk
  • 1/4 teaspoon nutmeg, freshly grated (optional)
  • 1/2 cup parmesan cheese, grated
  • 1 egg
  • 1 egg yolk
  • 1 and a 1/4 teaspoons vegetable or chicken stock powder (or salt)
  • 1/4 teaspoon pepper


  • 1/3 cup breadcrumbs


Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant. Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and the White Sauce.

Preheat oven to 240C.

Pat eggplant dry (make sure to do this well, otherwise it will be too salty). Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with Wilson’s Extra Virgin Olive Oil.

Bake for 15 to 20 minutes or until lightly browned and softened. Remove and set aside to cool slightly.

Meat Sauce

Heat your Wilson’s Extra Virgin Olive Oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.  Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.

Add wine, cook for 1.5 minutes or until alcohol smell is gone. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.

White Sauce

Heat your Wilson’s Butter Flavoured Oil in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly. Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon.

Remove from the stove and whisk in cheese, nutmeg, stock powder (or salt) and pepper.

Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.

Putting it Together

Lower oven to 180C.

Place half the eggplant in the bottom of a greased baking dish, then top with all the Filling.

Top with remaining eggplant, then pour over the White Sauce and sprinkle with breadcrumbs.

Bake for 30 to 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

How to Test Your Oil

Qualifying Your Oil

Qualifying Your Olive Oil We’ve spoken already about not treating Olive Oil like Wine in terms of “saving it for that special day”. Olive Oil

Read More »
Cooking with Olive Oil

Cooking with Olive Oil

As Extra Virgin Olive Oil has never been heated before, it is perfectly safe to use when cooking. Even world renowned Chefs like Chef Wolfgang

Read More »
Journey in the discovery of oil

The Life of Oil

With olive oil, the sooner, the better. Olive oil is not like wine, it does not get better with time. This is why it is

Read More »
Olive Oil Farming

Getting to the Oil

The process that is taken to getting to the oil in the olive is very time sensitive.  We’ll go through it here step by step.

Read More »
Types of Olive Oil

Grades of Olive Oil

There are 4 Main Grades of Olive Oil, these are: Extra Virgin Olive Oil (EV or EVOO), Virgin Olive Oil, Refined Olive Oils and Olive

Read More »

Leave a Comment

Your email address will not be published. Required fields are marked *