Lamb and aubergine Moussaka Recipe
Enjoy a traditional moussaka featuring minced lamb cooked in a flavorful sauce of tomatoes, onions, garlic, and mint, layered with lightly fried aubergines. The dish is finished with potato slices and a creamy cheese sauce, then baked in the oven until golden brown.
Ingredients
Veg
- 2 whole aubergine
- 2 tbsp olive oil
- 200 grams potatoes
Moussaka Sauce
- black pepper (to taste)
- 0.25 tsp cinnamon
- 5 sprig fresh mint
- 1 cloves garlic
- 0.25 tsp ground cumin
- 300 grams minced lamb
- 0.5 whole onions
- salt (to taste)
- 0.25 cube stock cube chicken
- 1 tbsp tomato puree
- 2 whole tomatoes
- 75 ml water (boiling)
- 75 ml red wine
- 1.5 tbsp olive oil
Topping
- black pepper (to taste)
- 25 grams butter
- 25 grams cheddar cheese
- 1 whole egg
- 300 ml milk
- 25 grams mozzarella
- 25 grams plain flour
- salt (to taste)
Salad
- 100 grams cherry tomatoes
- 0.5 whole cucumber
- 40 grams Salad leaves
Dressing
- black pepper (to taste)
- 1 cloves garlic
- 3 tbsp olive oil
- 1 tsp pesto
- 1 tbsp red wine vinegar
- 2 grams granulated sugar
- 0.5 tbsp tomato puree
- 20 ml water
Instructions
- set the oven to 190C 375F or gas mark 5, slice the tomatoes in half, place on a baking tray, place in the oven and cook till the tomato skins are lightly charred about 10 mins
- cut the aubergines into 1 cm thick slices, place the slices on paper towel and sprinkle salt onto the aubergines, leave for 10 minutes, rinse under cold water
- slice the potatoes, half fill a medium pan with water and boil, cook potatoes for 10 mins till par boiled, drain the potatoes, rinse under cold water
- heat the frying pan, add the oil, fry the aubergines on both sides, Drain on kitchen paper, set a side
- remove the tomatoes from the oven, peel and chop the onion(s) finely, peel and crush the garlic using the garlic crusher or chop finely, heat the second frying pan with a spot of oil, add the onion and garlic and cook until soft, set a side on a plate
- add a spot of oil to the frying pan fry the lamb in batches until golden brown
- return all the lamb to the frying pan, add the tomato puree, add the spices, cook for a minute or two
- Add the wine and tomato sauce to the lamb, cook for 10 mins
- wash and finely chop the mint, add the stock cube to boiling water, add the mint and stock to the lamb sauce, season with salt and pepper, cook till the lamb moussaka sauce thickens
- melt the butter in a small pan, add the flour stir continually to make a paste, cook for 2 minutes
- add the milk gradually initially the sauce will turn into a thick paste Stir continually, continue adding the milk, if lumps appear whisk to remove, cook to form a medium thick sauce, remove from the heat, add the egg(s) to a bowl, beat the egg, add the egg and nutmeg to the sauce, season with salt and pepper
- set the oven to 190C 375F or gas mark 5, add a layer of aubergine to the oven proof dish, then add a layer of lamb sauce, Repeat till all the mixture is used, ending with a lamb moussaka sauce layer, add a layer of sliced potatoes, add a layer of white sauce over the potatoes, If cooking extra for the freezer layer the additional aubergine, sauce and potatoes into an additional dish suitable for the freezer
- grate the cheeses, sprinkle the cheese over the sauce, place in the oven, cook for 30 mins
- wash mixed leaves and place in a serving bowl. place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves
- peel and crush the garlic using the garlic crusher or chop finely, Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar water in a bowl, Season to taste with salt and pepper. Add a little extra sugar if it is to tart
- remove the moussaka from the oven, add a serving of moussaka to the serving plate, add the salad and dressing, serve immediately
Tried this recipe?Let us know how it was!