Aubergine & Potato Moussaka

120min

6servings

485cal

😰

Hardlevel

Ingredients

Vegetables

aubergines2 piece

sliced, 1cm rounds

potatoes2 piece

sliced, 0.5cm rounds

olive oil3 tbsp

Meat Sauce

olive oil1 tbsp

onion1 piece

finely chopped

garlic cloves2 clove

minced

lamb mince500 g

chopped tomatoes400 g

canned

tomato purée2 tbsp

vegetable stock cube1 piece

bay leaves2 piece

dried oregano1 tsp

Béchamel Sauce

butter40 g

plain flour40 g

milk600 ml

ground nutmeg1 pinch

Instructions

Prep the vegetables

Preheat oven to 200°C (180°C fan). Arrange aubergine and potato slices on baking trays. Brush with olive oil, season with salt and pepper.

⏱ 15 min🌡 200°C

Roast vegetables

Roast aubergine and potato slices for 25–30 minutes until tender and lightly golden. Set aside.

⏱ 30 min🌡 200°C

Make the meat sauce

Heat olive oil in a large pan. Add lamb mince and brown thoroughly. Add onion and cook 5–7 minutes until soft, then add garlic. Stir in tomato purée, chopped tomatoes, stock cube, bay leaves and oregano. Season and simmer 20–25 minutes until thick.

⏱ 35 min🌡 160°C

Make the béchamel

Melt butter in saucepan, stir in flour and cook 1–2 minutes. Gradually whisk in milk until smooth. Cook until thickened. Stir in nutmeg and salt.

⏱ 10 min🌡 90°C

Assemble moussaka

Layer potatoes at the base of baking dish. Add aubergines. Spoon over meat sauce evenly. Top with remaining aubergine. Pour over béchamel and smooth top.

⏱ 10 min

Bake

Bake at 180°C (fan) for 40–45 minutes until golden. Leave to rest 15–20 minutes before serving.

⏱ 50 min🌡 180°C

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