Moussaka is a traditional Greek recipe comprising layers of potato, tomatoey lamb mince, aubergine slices and béchamel sauce. Pure comfort food!
- 3 aubergines, washed and cut into 1cm (½ inch) slices
- 45ml (3 tbsp) olive oil
- salt and pepper, season to taste
- 30ml (2 tbsp) olive oil
- 1 kg (2lbs) lamb mince
- 250g (½lb) onions chopped
- 15ml (1 tbsp) ground cinnamon
- 2.5ml (½ tsp) sea salt
- 30ml (2 tbsp) tomato puree
- 400g (1lb) passata
- 1kg (2lbs) potatoes, cut in 1cm slices
Vegan Bechamel Sauce Topping
- 50g (2 oz) butter
- 50ml (4 tbsp) corn flour
- 600ml (1 pint) warm milk
- 2 eggs
- 60g (2oz) grated cheese, such as haloumi, kefalotiri, kassari or strong cheddar
- 3g (½ tsp) ground cinnamon
For the Aubergine Layer: Preheat the oven to 200°C / fan 180°C / 350°F / gas mark 4.
Brush both sides of the aubergine with olive oil and season.
Place the slices in a single layer on a baking tray.
Roast for 25 minutes, turning them halfway through.
For the Meat Filling: In a large pan add olive oil & onions & sauté until translucent.
Add the lamb and cook until browned on a low heat.
Add the cinnamon and season to taste.
Add the tomato puree and passata. Optional: add a splash of red wine. Simmer with lid on for 20 minutes.
For the Potato Layers: While the meat is simmering, blanch the potatoes.
Place lukewarm, salted water in a pot. Tip the potatoes in and turn up the heat until a simmering point is reached. Immediately, reduce the heat to the lowest setting. Continue to cook for 2 more minutes then drain the potatoes and plunge them in an ice bath. Pat dry with paper towels and set aside.
For the Bechamel Sauce: Warm 3/4 of the milk with the butter.
Mix the remaining milk with the corn flour, and then beat in the eggs and add the grated cheese and cinnamon.
Take some of the warm milk and mix with the egg mixture, then slowly stir it all into the pan on the heat. Stir till it thickens to a custard mixture.
Place the potatoes at the bottom layer of an ovenproof dish, then layer the aubergine slices.
Top the vegetables with mince. Repeat the process if necessary. Finish off with a layer of béchamel sauce. Sprinkle with some cheese if you like.
Bake in the oven for 40-45 minutes.
Serve as is or with a green salad. Enjoy!
- Category: Dinner
- Method: Bake
- Cuisine: Greek
Keywords: moussaka, lamb moussaka, how to make moussaka, easy moussaka recipe, greek lamb recipe, lamb and aubergine layer bake