Moussaka
Layers of aubergine, spiced lamb mince and a thick cheesy white sauce, baked until golden.
- Time1 hr 45
- LevelHard
- Costabout £2.00 a head
- Oven200°C (180°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Slice the aubergines into 1 cm rounds, brush with 3 tbsp of the oil, season and roast on trays for 25 minutes, turning once, until golden.
25 min - 2
Fry the onion in the remaining oil for 5 minutes, add the lamb and brown for 6 minutes.
11 min - 3
Stir in the garlic, cinnamon, oregano, purée, tomatoes, wine and salt. Simmer for 25 minutes until thick.
25 min - 4
Melt the butter, stir in the flour, then whisk in the milk and simmer for 5 minutes until thick. Off the heat, beat in half the cheese and the egg.
5 min - 5
Layer half the aubergine in a baking dish, cover with all the lamb, then the remaining aubergine. Pour over the white sauce and scatter with the remaining cheese.
- 6
Bake at 180°C (160°C fan) for 35 minutes until golden, then rest for 10 minutes before serving.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.