Greek-style Moussaka recipe

39 ratings Rate
  • Serves 4
  • 25mins to prepare and 1hr 30mins to cook
  • 639 calories / serving
  • Freezable
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075079 HERO

Pre-heat the oven to 170°C. In a pan, heat the olive oil over a moderate heat and sauté the lamb mince until brown. Remove the mince from the pan and set aside.

Add the onions and garlic and sauté until soft, add the mince to the pan. Add the tomatoes, 150ml water, wine, parsley, seasoning and nutmeg and simmer for 30 minutes until almost dry.

In a frying pan, heat some oil over a moderate heat, add the aubergines and sauté until coloured on both sides. Grease a casserole dish and arrange half of the aubergines on the base. Add the mince mixture and the rest of the aubergines over the top.

In a saucepan, heat the butter, add the flour and stir for a few minutes. Add the milk gradually, stirring continuously until it begins to thicken. Season to taste.

In a bowl, mix together the egg yolk and cream followed by the white sauce and half of the grated cheese. Pour over the aubergines and add the rest of the grated cheese.

Place in the oven and bake for one hour, serve with seasonal vegetables or a light salad.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

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  • Ingredients

  • 675g lamb mince
  • 20ml olive oil
  • 1 clove garlic, minced
  • 1 onion, finely chopped
  • 3 tomatoes, skinned, cored and chopped
  • 150ml water
  • 150ml dry white wine
  • 1tbsp flat leaf parsley, chopped
  • ½tsp ground nutmeg
  • 2 aubergines, sliced
  • 15g butter
  • 15g plain flour
  • 1 egg yolk
  • 290ml milk
  • 1tbsp double cream
  • 55g cheddar cheese, grated
  • salt
  • pepper
  • Energy 2660kj 639kcal 32%
  • Fat 42g 60%
  • Saturates 19g 96%
  • Sugars 10g 11%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 14g Protein 42.4g Fibre 5.4g


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