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
Roast the eggplant
- Heat the oven to 200°C (180°C fan).
- Slice the eggplant; brush with oil; roast 20 minutes until soft.
Make the meat sauce
- Brown the lamb with the onion.
- Add the tomato, cinnamon and salt; simmer 15 minutes.
Make the white sauce
- Melt the butter; stir in the flour; whisk in the milk.
- Simmer 5 minutes; season.
Layer and 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.