All the reasons to moussaka

For lovers of eggplant, it doesn’t get much better than a classic Greek moussaka. Until it does…

Poh's moussaka Source: China Squirrel

If ever there was a dish that embodied the Greeks, moussaka is surely it: a classic dish that also invites innovation and ingenuity. Moussaka might be layered and complex, but it’s ultimately approachable and undeniably satisfying to create. Try one of these spins on the Greek icon and you’re guaranteed to feel as good as it tastes.

Moussaka of eggplant, seared sea scallops and taramasalata

Peter Conistis' inventive moussaka of eggplant, seared scallops and taramasalata. Source: Kismet Productions

Peter Conistis, the acclaimed chef at , is the master of contemporary Greek cooking. This seafood take on a traditional moussaka is an inspiring example of fusion cooking, with the creamy scallops and eggplant melting into a sharp tomato saltsa layered with a classic taramasalata.

Moussaka with cauliflower béchamel

Moussaka with cauliflower béchamel Source: Jo Anderson

This tasty moussaka twist shouldn’t only be reserved by carb-avoiders. The cauliflower sauce is a revelation all on its own, adding the same amount of creaminess that a traditional béchamel delivers, but with a deep, earthy flavour. There are plenty of other ‘hidden’ veggies in this easy-to-make version too, so it’s a nutritious treat for a mid-week dinner.

Lamb shoulder moussaka

Lamb shoulder moussaka Source: Feast Magazine

Matthew Evans’ rich, indulgent moussaka is classically spiced with cinnamon, but covered in creamy ricotta and kefalograviera instead of the usual béchamel sauce. The perfect dish for a warming winter feast.

Whole eggplant and lamb moussaka

Whole eggplant and lamb moussaka Source: China Squirrel

With the whole eggplant taking centre stage, this recipe (another Peter Conistis creation, this time for The Chefs’ Line) is a theatrical addition to the moussaka family. Lamb necks are braised in a pressure cooker until they are meltingly soft, the eggplant flesh is smoked then creamed, and a baked ricotta hat adds the final layer.

Beef and salami moussaka

Beef and salami moussaka Source: The Chefs' Line

When Greek meets Italian, this moussaka happily comes to the table. Hot Italian salami is added to the meat layer and eggplant done schnitzel-style (frittelle di melanzane) adds to the party. This tempting recipe is from home cook Sophia Kokkolis for The Chefs’ Line.

Vegetarian lentil and eggplant moussaka

Vegetarian lentil and eggplant moussaka. Source: Benito Martin

A vegetarian dish so hearty and packed with flavour that even the most ardent carnivore probably won’t even notice the absence of meat. A whisked ricotta and Greek yoghurt mix take the place of the usual béchamel.

Poh’s moussaka

Poh's moussaka Source: China Squirrel

George Calombaris passed this moussaka recipe onto Poh Ling Yeow, so you know it’s going to be good. The recipe uses a mix of minced pork and lamb to add richness to the meat sauce. The addition of a smoky eggplant and chargrilled capsicum take things up a further notch.

Modern moussaka

Modern moussaka Source: Anna Jones

All the flavours of moussaka captured in a dairy-free, vegan recipe. It’s made with new potatoes instead of meat, and coconut oil, spelt flour and almond milk combine to add the creamy layer.

Deconstructed moussaka

Deconstructed moussaka Source: The Chefs' Line

We couldn’t round up the best moussakas without pulling one apart. Home cook Pete Dingey created a deconstructed version of the classic for season 1 of The Chefs’ Line. The requisite layers are all here: stacks of eggplant and roasted lamb rump, covered with a spiced tomato-based sauce and topped with a velvety béchamel.