Moussaka Soup

This moussaka soup captures everything you love about the classic Greek casserole and puts it in a bowl. Browned eggplant cubes, cubed cooked lamb, fresh tomatoes, and green peas simmered in lamb stock with oregano. It’s lighter than the baked original but hits all the same flavor notes, and it’s on the table in 30 minutes.

Browning the eggplant in olive oil first is the step that gives this soup its depth. Raw eggplant simmered in broth turns spongy and bland. Browned eggplant develops a golden crust that holds up in the stock and adds a caramelized, slightly smoky flavor to every spoonful.

Lamb stock is the foundation that ties everything together. It gives the broth a rich, meaty character that chicken or vegetable stock can’t replicate for this dish. If you’ve roasted a leg of lamb recently, this is the perfect use for the bones and drippings.

The tomatoes and peas go in at the very end, cooking for just 2 minutes. The tomatoes stay chunky and bright, and the peas keep their pop and color instead of turning army green.

Grated Parmesan on top might seem like an Italian move on a Greek dish, but the salty, nutty cheese melting into the hot broth adds the same kind of richness that the bechamel layer provides in traditional moussaka.

Kitchen Tips

• Peel the eggplant before cubing. The skin can be tough in a soup and doesn’t soften during the short simmer
• Cut the eggplant into uniform ½-inch cubes so they cook at the same rate and brown evenly
• Use leftover roast lamb if you have it. This soup was designed for using up cooked lamb
• Don’t skip the Parmesan garnish. It ties the whole bowl together the way bechamel ties together a baked moussaka

Variations

• Add a pinch of cinnamon to the broth for a more authentically Greek flavor
• Stir in a dollop of plain yogurt instead of Parmesan for a tangier, lighter finish
• Use ground lamb browned from raw instead of cubed cooked lamb for a heartier version