Updated: Jun 6
Ingredients (serves 6-8)
2 large eggplant (aubergine)
salt for the eggplant
3 garlic cloves finely chopped
2 onions chopped
750g lamb mince
2 tbs tomato paste
1 tin chopped tomatoes
150ml red wine
6 tbsp olive oil, for frying
5 tbsp olive oil
1 tsp cinnamon
1 tsp oregano (fresh or dry)
small bunch chopped parsley
salt & pepper to taste
For the white sauce:
85g plain flour
650ml warm milk
pinch of nutmeg
salt & pepper
3 eggs, lightly whisked
160g cheddar cheese
1. Slice the eggplant into 1/2cm slices, place in a bowl or colander and sprinkle with
salt allowing to sweat. This should take around 30 mins .
2. Meanwhile, in a large frying pan, put 2 tbsp oil and fry the onions on
low-medium heat for 5-7 mins. Add the lamb mince, ensuring you break up the
mince so it cooks evenly. Once browned, add the tomato paste and stir. Now add
the tomato paste, tin tomato, salt, pepper and the herbs + cinnamon. Add the wine.
Simmer for 25 minutes and set aside.
3. Rinse the salt off the eggplant slices in water, squeeze excess water with your
hands and wipe dry with a abosrbent paper towel. Fry the eggplant in batches
quickly with 1 tbsp oil. The eggplant will absorb less oil if the pan is hot. Turn
once until they are lightly browned and tender. Drain on absorbent paper towel.
Repeat with the rest.
4. Pre-heat the oven to 180° C degrees while preparing the white sauce.
5. To prepare the white sauce, warm up the milk (do not boil) in a saucepan and
set aside. Melt the butter in a seperate saucepan over low heat. Add the flour and
stir for 2-3 minutes. Remove from the heat, gently add the milk small amounts at
a time, stirring or whisking constantly.
Season with salt, pepper and nutmeg and cook gently, constantly stirring, until the
sauce is thick and smooth. Remove from heat, allow to cool slightly and stir in the
eggs and 3 tbsp of the grated cheese.
6. In a large baking dish (square or rectangle), make three layers of aubergine slices
and two layers of meat sauce (like lasagana) alternately, starting and ending with
eggplant, and sprinkle remaining grated cheddar cheese between the layers.
Top the dish with the sauce, then the grate some more cheese on top, and bake
for about 45 minutes or until golden browned on top.
7. Serve with your favourite salad
You may find this meat sauce is thicker or drier than a bolognese. This is so that the
Moussaka consistency isn’t too runny. Also, this béchamel sauce is made with the
eggs, so it sets when it bakes. If you like a crunchy top, you can add breadcrumbs
Enjoy this Greek delicious eggplant dish with your family.