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This is a dish I love and hope your family will love too! It's very filling and a great way to add more veggies to the kids' plates.

Brian Cullis-Overton

Serves: 4 

  • Moussaka
  • 1 eggplant
  • 1 tablespoon salt
  • 2 tablespoons oil
  • Meat Sauce
  • 1 tablespoon butter
  • 1 onion, diced
  • 250g beef or lamb mince
  • 1/4 cup (65ml) tomato paste
  • 1/2 cup (125ml) beef stock
  • 3 shakes pepper
  • 2 tablespoons fresh diced parsley
  • Cheese Sauce
  • 1 tablespoon butter
  • 1 1/2 tablespoon flour
  • 1 cup (250ml) milk
  • 3 tablespoons cheese, grated
  • 1/2 teaspoon salt
  • 6 shakes pepper
  • 1/4 teaspoon seeded mustard
  • Topping
  • 2 tomatoes, sliced
  • 2 potatoes, mashed
  • 1/4 cup fresh breadcrumbs
  • 60g cheese, grated

Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

  1. Cut eggplant into 1cm slices. Sprinkle with salt and allow to stand for 30 minutes. Drain off water and salt. Wash and pat dry.
  2. Heat oil in frying pan and fry aubergine until soft and lightly browned. Drain on paper towel.
  3. Meat Sauce: Heat butter in saucepan and fry onion until light brown.
  4. Add meat and stir constantly until mixture browns.
  5. Add tomato paste, stock, pepper and parsley then cover saucepan and cook slowly for 15 minutes stirring frequently.
  6. Cheese Sauce: In a small saucpan melt the butter then add the flour. Cook gently then add milk gradually and stirring continuously.
  7. Continue to cook adding the cheese, salt, pepper and mustard until a thick and smooth sauce has developed.
  8. Moussaka: Preheat oven to 180 degrees C.
  9. Arrange half of the eggplant slices on the base and sides of an ovenproof dish.
  10. Spoon some meat sauce over it.
  11. Arrange the remaining eggplant, potato, tomato and meat mixture in layers.
  12. Cover with cheese sauce then sprinkle with breadcrumbs and cheese.
  13. Bake at 180 degrees C for 30 minutes.

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