Moussaka

Ingredients

• 3 aubergines, sliced
• 500g lamb mince
• 1 onion, chopped
• 3 garlic cloves
• 1 can chopped tomatoes
• 1 tsp cinnamon
• 1 tsp oregano
• For bechamel: 60g butter, 60g flour, 700ml milk, 1 egg yolk, 50g grated cheese, nutmeg
• Olive oil, salt and pepper

Instructions

1. Brush the aubergine slices with oil and roast at 200C until golden, about 20 minutes.
2. Brown the lamb with the onion and garlic, add the tomatoes, cinnamon and oregano; simmer 20 minutes.
3. Make the bechamel: melt butter, stir in flour, whisk in milk until thick, then add nutmeg, cheese and the egg yolk off the heat.
4. Layer aubergine, meat, aubergine, then the bechamel on top.
5. Bake at 180C for 35-40 minutes until golden.
6. Rest 15 minutes before slicing.

Serving suggestions

• Serve with a Greek salad and bread.

Storage & reheating

Keeps 3 days; even better the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions