Barbecued aubergine moussaka

Barbecued aubergine moussaka


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About this recipe: This is a lighter version of moussaka, the famous Greek dish! What makes the difference in this traditional moussaka recipe is the barbecued - not fried - vegetables, including aubergine, potatoes and courgette.


Serves: 8 

  • 3 large aubergines, sliced into 1cm rounds
  • 3 large potatoes, thinly sliced
  • 3 large courgettes, cut lengthways into 1cm slices
  • 125ml extra-virgin olive oil
  • 75g butter
  • 7 tablespoons plain flour
  • 1.2L milk
  • 1 pinch ground nutmeg
  • salt to taste
  • 1 egg yolk, beaten
  • 1 tablespoon olive oil
  • 675g minced beef
  • 1 onion, chopped
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 30g chopped fresh parsley
  • 5 ripe tomatoes, chopped
  • 150g crumbled feta cheese

Prep:50min  ›  Cook:50min  ›  Ready in:1hr40min 

  1. Preheat an outdoor barbecue for medium-high heat and lightly oil grate.
  2. Brush aubergine, potatoes and courgette lightly with extra-virgin olive oil. Barbecue vegetables until just tender and golden brown. Layer potatoes into the bottom of a 20x30cm glass baking dish. Next layer in the aubergine, followed by the courgette; set aside.
  3. Preheat oven to 190 C / Gas 5.
  4. Melt butter in a large saucepan over medium heat. Whisk in the flour and cook until the flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg and salt. Bring to a bare simmer over medium-high heat, then reduce heat to medium-low and simmer 10 minutes. Place the egg yolk into a bowl and quickly whisk in 4 tablespoons of the thickened milk, a tablespoon at a time. Quickly stir the egg yolk mixture into the thickened milk until smooth, then set aside.
  5. Meanwhile, heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Stir in the minced beef and onion, and cook until the beef is crumbly and no longer pink. Drain off any excess grease, then stir in the oregano, parsley, tomatoes, salt and pepper. Turn heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
  6. To assemble, spread the meat mixture over the vegetables and sprinkle with the feta cheese. Pour the white sauce overtop and smooth with a spatula.
  7. Bake moussaka in preheated oven until bubbly and golden brown, about 30 minutes.


If it's not barbecuing season, you can also roast the veggies in a single layer on baking trays lined with parchment. Roast in a hot oven till just tender.

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