Bobby Flay Moussaka Recipe

Bobby Flay Moussaka Recipe is a classic Greek layered dinner. This version features roasted eggplant and spiced ground lamb topped with a creamy yogurt béchamel and salty feta cheese.

The first time I made this, I tried to skip the step where you salt the eggplant slices. Now I always give them at least 30 minutes to sit. If you don’t, the vegetable stays spongy and releases too much water into the pan, which turns the bottom of your casserole into a soup.

The spiced meat filling is what makes this specific version stand out. Most people just use cinnamon, but adding a little bit of allspice and red pepper flakes makes the flavor much deeper. It smells like a proper Mediterranean kitchen once that wine starts to bubble away with the tomatoes.

Bobby Flay Moussaka Recipe Ingredients

For the Eggplant

• 3 large (about 1kg) eggplants, sliced into 1/2-inch (1cm) rounds
• 1/4 cup (60ml) extra virgin olive oil
• 2 teaspoons (10g) kosher salt

For the Meat Filling

• 2 tablespoons (30ml) olive oil
• 2 lbs (900g) ground lamb
• 1 large (150g) yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup (120ml) dry red wine
• 1 can (15oz/425g) crushed tomatoes
• 2 tablespoons (30g) tomato paste
• 1 teaspoon (2g) dried oregano
• 1/2 teaspoon (1g) ground cinnamon
• 1/4 teaspoon (0.5g) ground allspice
• 1/2 teaspoon (1g) red pepper flakes
• Salt and black pepper to taste

For the Topping

• 2 cups (480g) plain Greek yogurt
• 3 large eggs, lightly beaten
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 teaspoon (0.5g) ground nutmeg
• 1 cup (150g) crumbled feta cheese

How To Make Bobby Flay Moussaka Recipe

• 1. Prep the eggplant: Lay the slices out on paper towels and sprinkle both sides with the salt. Let them sit for 30 minutes to pull the bitter liquid out. Pat them completely dry with fresh towels before you do anything else.
• 2. Roast the slices: Heat your oven to 400°F (200°C). Brush both sides of the eggplant with olive oil and lay them on baking sheets in a single layer. Bake for 20 minutes until they’re soft and starting to turn brown.
• 3. Brown the lamb: Heat a large skillet over medium-high heat with a splash of oil. Add the meat and cook it until it’s no longer pink, breaking it up into small crumbles with a wooden spoon. Drain off most of the fat but leave a little bit in the pan for flavor.
• 4. Sauté the aromatics: Add the chopped onion to the same skillet with the lamb. Cook for about 5 minutes until the onion is soft and see-through. Stir in the garlic and cook for just one minute more so it doesn’t burn.
• 5. Simmer the sauce: Pour in the wine and scrape up the bits from the bottom of the pan. Add the crushed tomatoes, tomato paste, oregano, cinnamon, allspice, and red pepper flakes. Lower the heat and let it simmer for 20 minutes until the liquid has mostly cooked away.
• This step is vital because a runny meat sauce will make the whole dish fall apart when you try to slice it. You want a thick, chunky mixture that stays put.
• 6. Make the topping: Whisk the Greek yogurt, beaten eggs, Parmesan, and nutmeg together in a medium bowl until the mixture is smooth. Don’t worry if it looks a bit thick, as the eggs will help it set into a custard in the oven.
• 7. Layer the dish: Grease a 9×13 inch baking dish. Lay half of the roasted eggplant in the bottom, then spread all of the meat mixture over the top. Add the remaining eggplant in a second layer and pour the yogurt mixture over everything, spreading it to the edges.
• 8. Bake and set: Sprinkle the crumbled feta over the top. Bake for 45 minutes until the custard is golden brown and the edges are bubbling. Let the dish sit on the counter for at least 15 minutes before you cut into it.

Recipe Tips

• Squeeze the eggplant. After the 30-minute salt bath, really press down on the slices with paper towels. Removing that extra moisture is the only way to ensure the vegetable gets a meaty texture instead of a slimy one.
• Use full-fat yogurt. Low-fat or non-fat yogurt tends to break or become watery when it hits the high heat of the oven. The extra fat in whole milk Greek yogurt creates a much sturdier, creamier topping that won’t curdle.
• Cool the meat sauce. If you have time, let the lamb mixture cool down slightly before you start layering. Putting cold yogurt directly onto boiling hot meat can sometimes cause the eggs in the topping to cook too fast and scramble.
• Toast your spices. If you want even more flavor, stir the cinnamon and allspice into the dry pan for 30 seconds before adding the liquid. This helps the oils in the spices bloom so they taste fresher in the finished meal.
• Prepare it ahead. You can build the entire casserole a day early and keep it in the fridge. Just wait to add the yogurt topping until right before you’re ready to put it in the oven so it stays light and airy.
• Watch the salt. Feta and Parmesan are both very salty cheeses. Taste your meat sauce before you add extra salt to the pan so the finished dish doesn’t end up too sharp.

What To Serve With Moussaka

A simple green salad with a sharp lemon dressing is the best choice here. The acidity helps balance the heavy lamb and the creamy yogurt layer on top.

Warm pita bread or crusty loaf slices work well for soaking up any leftover tomato sauce. You could also put out a small bowl of kalamata olives and some sliced cucumbers for a bit of crunch.

How To Store Moussaka

• Fridge: Keep any leftovers in an airtight container for up to 4 days. Make sure the dish has cooled down to room temperature before you put the lid on to prevent steam from making the topping soggy.
• Reheat: The oven is the best way to get the right texture back. Put a slice in a small baking dish at 350°F (175°C) for about 15 minutes. A microwave works if you’re in a hurry, but the eggplant will get much softer and lose its bite.
• Freeze: Wrap individual portions tightly in plastic wrap and then foil. They’ll stay good for 3 months. Thaw them in the fridge overnight before you try to warm them up again.

Bobby Flay Moussaka Recipe Nutrition Facts

Per serving (1 of 8):

• Calories: 480 kcal
• Protein: 32g
• Fat: 34g
• Carbohydrates: 14g
• Sugar: 8g
• Sodium: 840mg

FAQs

Can I use ground beef instead of lamb in this Bobby Flay Moussaka Recipe?

Yes, you can swap the lamb for an equal amount of lean ground beef. The flavor will be milder, so you might want to add an extra pinch of oregano to keep the Mediterranean vibe strong.

Why is my moussaka watery at the bottom of the pan?

This usually happens because the eggplant wasn’t dried well enough or the meat sauce was too thin. Make sure you simmer the lamb until the liquid is almost gone and salt those eggplant slices thoroughly.

Do I have to peel the eggplant before roasting it?

No, leaving the skin on helps the slices hold their shape during the long baking time. The skin becomes very tender in the oven, so you won’t even notice it’s there when you’re eating.

Can I make a version of this without the wine?

Yes, you can replace the red wine with beef stock or even just a little bit of water mixed with a teaspoon of balsamic vinegar. You just need a bit of liquid to help scrape the flavorful browned bits off the pan.

What’s the best way to get a golden brown crust on top?

If your feta hasn’t browned by the end of the baking time, turn the broiler on for 2 minutes. Watch it very closely because the yogurt topping can go from golden to burnt in a matter of seconds.

Try More Recipes:

• Bobby Flay Turkey Pot Pie
• Bobby Flay Green Bean Casserole
• Bobby Flay Beef Wellington