Main
Moussaka
MainOrigin: Greece
Layered eggplant and spiced meat bake topped with a milk sauce.
Prep
40 min
Cook
50 min
Total time
1 hr 30 min
Portions
8
Total weight
1907 g
Per portion
238.4 g
Ingredients
Method
Layers
- Heat the oven to 200°C (180°C fan). Slice eggplant; brush with oil; roast 20 minutes until soft. Brown lamb with onion; add tomato, cinnamon and salt; simmer 15 minutes.
- Make white sauce: melt butter, stir in flour, whisk in milk; simmer 5 minutes; season.
Bake
- Layer eggplant, meat and sauce in a dish, ending with sauce.
- Bake 35–40 minutes until set and golden. Rest 15 minutes before cutting.
Serving
Rest 15 minutes after baking; cut into squares.
Storage
Refrigerate up to 3 days or freeze portions. Reheat covered until hot.