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Beef moussaka with tomatoes recipe

27 ratings

This warmly spiced beef moussaka will feed six very lucky people. Delicious grilled slices of aubergine are layered with a garlic, oregano, tomato and mince sauce and topped with a creamy homemade white sauce. See method

Serves 6
15 mins to prepare and 1 hr to cook
602 calories / serving
Freezable

Ingredients

2 large aubergines
3 tbsp olive oil
1 large onion, diced
2 garlic cloves
700g beef mince
1tbsp plain flour
1 tbsp dried oregano
1 bay leaf
1tbsp tomato purée
50ml (2fl oz) milk
200ml beef stock
5 tomatoes, sliced
2tbsp grated Parmesan

For the white sauce

75g butter
100g (3½oz) plain flour
450ml (¾pt) milk
2 egg yolks
pinch grated nutmeg

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
2505kj
602kcal 30%
Fat
40g 57%
Saturates
18g 90%
Sugars
10g 11%
Salt
1g 17%

of the reference intake
Carbohydrate 25g Protein 32.3g Fibre 4.4g

Method

Preheat the oven to gas 6, 200ºC, fan 180ºC. Heat a grill or griddle pan until hot. Brush the aubergine slices with 2 tablespoons of oil and grill both sides until golden.
Heat the remaining oil in a large pan and cook the onion and garlic for 2 minutes before adding the mince. Cook until browned all over, then stir in the flour, oregano, bay leaf and tomato purée. Mix, add the milk and stock and bring to the boil. Turn the heat down, simmer for 20 minutes, stirring occasionally.
Meanwhile, make the white sauce. Melt the butter in a pan and add the flour to make a roux. Cook, stirring, for 2 minutes. Remove from the heat, gradually whisk in the milk, then stir over a low heat for 5 minutes. Remove from the heat again, season and stir in the egg yolks and nutmeg.

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Layer half of the aubergine slices in the bottom of an ovenproof dish and top with half the tomatoes. Pour over the mince, then layer on the remaining aubergines and tomatoes. Top with white sauce and Parmesan and bake for 20-25 minutes.