Moussaka

Name: Moussaka
Prep time: 40 min
Cook time: 70 min
Ingredients: 500 grams aubergine; 2 large onions; 1 clove garlic; 500 grams lamb (minced); 400g can tomatoes; 2 tbsp tomato pureé; salt; black pepper (freshly ground); 2 eggs; 150 ml single cream; 60 grams cheddar (grated); 30 grams Parmigiano Reggiano

Easy

Serves:

Moussaka captures the essence of a classic Mediterranean dish by layering succulent meat, tender aubergine, and creamy béchamel sauce. It combines flavours and textures harmoniously, making it a beloved staple in Greek and Middle Eastern cuisines. The spices infuse the dish with rich aromas, while the meat delivers a satisfying richness. The creamy topping adds a delightful finishing touch. Whether you enjoy indulging in traditional comfort food or love to explore new culinary delights, moussaka will captivate your taste buds and leave you craving for more

Print Recipe

Ingredients
Method

500 grams aubergine
2 large onions
1 clove garlic
500 grams lamb minced
400g can tomatoes
2 tbsp tomato pureé
salt
black pepper freshly ground
2 eggs
150 ml single cream
60 grams cheddar grated
30 grams Parmigiano Reggiano

Heat oil in a pan and fry the eggplant for 3-4 minutes, then drain
In the same pan, fry the onion and garlic until golden brown
Add the minced lamb and cook until browned, approximately 10 minutes
Stir in the tomatoes, tomato puree, and seasonings. Simmer for 20 minutes
Arrange the layers of the moussaka and bake in the oven at 180°C (350°F) for 35-40 minutes
Meanwhile, beat the eggs and cream together, then stir in the grated cheese
Pour the egg and cheese mixture on top of the moussaka and return to the oven for 15-20 minutes

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Ingredients

500 grams aubergine
2 large onions
1 clove garlic
500 grams lamb minced
400g can tomatoes
2 tbsp tomato pureé
salt
black pepper freshly ground
2 eggs
150 ml single cream
60 grams cheddar grated
30 grams Parmigiano Reggiano

Method

Heat oil in a pan and fry the eggplant for 3-4 minutes, then drain
In the same pan, fry the onion and garlic until golden brown
Add the minced lamb and cook until browned, approximately 10 minutes
Stir in the tomatoes, tomato puree, and seasonings. Simmer for 20 minutes
Arrange the layers of the moussaka and bake in the oven at 180°C (350°F) for 35-40 minutes
Meanwhile, beat the eggs and cream together, then stir in the grated cheese
Pour the egg and cheese mixture on top of the moussaka and return to the oven for 15-20 minutes