youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Moussaka

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Greek lamb and aubergine dish

Greek lamb and aubergine dish

Ingredients

Serves: 4

Metric Cups

For the Moussaka

  • 1 kilogram aubergines (trimmed and sliced lengthways into 5mm thick slices)
  • 150 millilitres sunflower oil (or corn oil)
  • 2 medium onions (chopped finely)
  • 500 grams minced beef (or lamb, or a mixture of both)
  • 400 grams chopped tomatoes
  • ¼ teaspoon ground cinnamon (or 1 small cinnamon stick)
  • ½ teaspoon dried oregano
  • salt
  • black pepper

For the Bechamel Sauce

  • 65 grams butter
  • 75 grams plain flour
  • 600 millilitres milk
  • 25 grams parmesan cheese (or Cheddar cheese - grated)
  • 1 egg yolk
  • salt

For the Topping

  • 50 grams parmesan cheese (or Cheddar cheese - grated)
  • 4 teaspoons breadcrumbs (freshly made)

For the Moussaka

  • 2⅕ pounds eggplants (trimmed and sliced lengthways into 5mm thick slices)
  • 5¼ fluid ounce vegetable oil (or corn oil)
  • 2 medium onions (chopped finely)
  • 18 ounces ground beef (or lamb, or a mixture of both)
  • 14 ounces diced tomatoes
  • ¼ teaspoon ground cinnamon (or 1 small cinnamon stick)
  • ½ teaspoon dried oregano
  • salt
  • black pepper

For the Bechamel Sauce

  • 2 ounces butter
  • 3 ounces all-purpose flour
  • 21 fluid ounce milk
  • 1 ounce parmesan cheese (or Cheddar cheese - grated)
  • 1 egg yolk
  • salt

For the Topping

  • 2 ounces parmesan cheese (or Cheddar cheese - grated)
  • 4 teaspoons breadcrumbs (freshly made)

Method

Moussaka is a community recipe submitted by Monica and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Immerse the aubergines in lightly salted water for 30 minutes. Rinse, squeezing them gently and pat dry with kitchen towel.
  • Pre-heat the oven to Gas 4/180oC/350oF.
  • Reserve 2 tbsp of oil, heat the rest and fry the aubergines until they change colour, turning them over once. There is no need to cook them fully at this stage. Drain on absorbent paper.
  • Soften the onions in the reserved oil in a pan, add the meat and sauté for 4 - 5 minutes, stirring with a wooden spatula and breaking any lumps. Add the tomatoes, cinnamon, oregano and seasoning and stir well. Cover and simmer for about 20 – 25 minutes until the mixture looks dry.
  • For the béchamel, melt the butter in a heavy pan over a gentle heat, add the flour gradually and stir briefly until incorporated. Withdraw from the heat and add the warm milk while whisking. Add salt, return to the heat and keep beating for about 8 - 10 minutes until thickens. Take off the heat and add the cheese and then the egg yolk, slowly, and mix well.
  • Line a medium sized baking dish with the aubergines, seasoning them on the way.
  • Remove the cinnamon stick from the meat mixture and spread evenly on top of aubergines and then top with the béchamel sauce.
  • Sprinkle cheese evenly on top and then finally the breadcrumbs. Cook for 50 minutes until golden crusted.
  • Immerse the eggplants in lightly salted water for 30 minutes. Rinse, squeezing them gently and pat dry with kitchen towel.
  • Pre-heat the oven to Gas 4/180oC/350oF.
  • Reserve 2 tbsp of oil, heat the rest and fry the eggplants until they change colour, turning them over once. There is no need to cook them fully at this stage. Drain on absorbent paper.
  • Soften the onions in the reserved oil in a pan, add the meat and sauté for 4 - 5 minutes, stirring with a wooden spatula and breaking any lumps. Add the tomatoes, cinnamon, oregano and seasoning and stir well. Cover and simmer for about 20 – 25 minutes until the mixture looks dry.
  • For the béchamel, melt the butter in a heavy pan over a gentle heat, add the flour gradually and stir briefly until incorporated. Withdraw from the heat and add the warm milk while whisking. Add salt, return to the heat and keep beating for about 8 - 10 minutes until thickens. Take off the heat and add the cheese and then the egg yolk, slowly, and mix well.
  • Line a medium sized baking dish with the eggplants, seasoning them on the way.
  • Remove the cinnamon stick from the meat mixture and spread evenly on top of eggplants and then top with the béchamel sauce.
  • Sprinkle cheese evenly on top and then finally the breadcrumbs. Cook for 50 minutes until golden crusted.
  • Tell us what you think

    What 1 Other has said

    • I like the way these aubergines are prepared. It makes sense to cut the aubergines lengthwise especially if serving in a round dish as they can form a circle. Soaking them in a pan of slightly salted water makes better sense than using a colander to drain the juices. Lightly frying them also added taste to the dish. Thanks. Recommend.

      Posted by YCM on 11th January 2013
    Show more comments