Go Back Email Link
+ servings
Moussaka

Moussaka

Tiffinandteaofficial
Moussaka - layered potatoes, aubergine, mince and béchamel sauce.
5 from 1 vote
Cuisine Greek
Servings 6 - 8

Ingredients
  

  • 1 large aubergine sliced lengthways into 1/2 inch slices
  • 2 large Maris Piper potatoes peeled and sliced lengthways into 1/2 inch slices
  • 1 red onion finely chopped
  • 1 large white onion finely chopped
  • 1 lb beef or lamb mince
  • 4 cloves garlic crushed
  • 2 green chillies crushed
  • 1 cinnamon stick
  • 1 400 g tin chopped tomatoes blended
  • 1 tbsp tomato puree
  • 2 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Turmeric Powder
  • Salt and black pepper to taste Use plenty of black pepper here
  • 4 tbsp Olive oil

Sauce

  • 100 g butter
  • 100 g plain flour
  • 725 ml full fat milk
  • 3 eggs beaten
  • 3 tbsp plain yoghurt
  • 100 g Gruyere cheese grated Divided into 2
  • 50 g parmesan cheese grated Divided into 2
  • Pinch nutmeg

Instructions
 

Aubergine

  • Salt the aubergine and set aside for 30 minutes. 
  • Rinse and dry on kitchen tissue.
  • Fry the aubergine in 2 tbsp olive oil in a large pan, over a medium heat till they are colouring slightly. (About 2-3 minutes each side). Drain on kitchen towel.

Potatoes

  • Add more oil to the same pan as the aubergines were cooked in and cook for 3 - 4 minutes each side and drain on kitchen towel.

Mince

  • In a separate pan, heat oil and fry the onions, garlic and green chilli for 6 - 7 minutes till the onions are a golden brown colour.
  • Add the mince and allow it to brown for 10 minutes.
  • Add cinnamon stick, cumin, coriander, turmeric, red chilli powder, tomatoes, tomato paste and salt and pepper.
  • Simmer over a low heat for 30 minutes, then remove the cinnamon stick.

Bechamel

  • Melt the butter in a medium saucepan over low/medium heat.
  • Stir in the flour and cook for 2 minutes.
  • Add the milk slowly and stir continuously until the sauce thickens.
  • Remove from the heat and whisk in the eggs, yoghurt and nutmeg.
  • Stir in half the parmesan and half the gruyere cheese.

Assembly

  • In a deep casserole dish, add a layer of potatoes, then mince and then aubergine. Repeat the layers until everything is used up.
  • Pour over the white sauce, making sure it covers in a thick, even layer.
  • Sprinkle with the remaining parmesan and gruyere cheese.
  • Bake in the oven for 35 minutes, until it is golden brown in colour.
Tried this recipe?Let us know how it was!