Aubergine Moussaka

Our answer

Nigella's Aubergine Moussaka (from How To Eat) is a Lebanese recipe which differs from the Greek version of moussaka as the vegetables are stewed gently in a covered pan on the hob, rather than being baked in the oven. This type of moussaka can be made in advance and stored in the fridge for up to 5 days and reheats well. Put the moussaka in a saucepan over a low heat ahd heat gently until it is piping hot. It can also be frozen for up to 3 months. Thaw the moussaka overnight in the fridge and reheat as above.

For a Greek-style baked moussaka we would suggest that you do not bake the moussaka in advance as it is likely to dry out qhen you reheat it. We suggest that you prepare the mousska and assemble it (in a dish that is suitable for both freezer and oven) but do not bake it. Wrap the dish tightly in a double layer of clingfilm and a layer of foil before freezing for p to 3 months. Thaw the moussaka overnight in the fridge and then bake following the recipe instructions - but you may find that is the dish is quite chilled it will need extra baking time (up to 30 minutes, depending on the size of the dish). Always check that the centre of the moussaka is piping hot before removing it from the oven.