Classic Lamb Moussaka

with Eggplant

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Instructions

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1 Roast vegetables

Preheat the oven to 200°C/180°C fan. Peel and finely slice the potatoes. Peel the eggplants in a stripey pattern and slice them into thin disks. Place the eggplant and potatoes on a baking tray, drizzle generously with olive oil and season with salt. Roast for 25 min. Use two trays if the vegetables are crowded. 

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2 Prep

Meanwhile, peel and finely dice the onion. Peel and crush the garlic. Grate the Parmesan.

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3 Simmer sauce

Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the lamb mince and cinnamon stick and fry for 5 min until browned. Add the oniongarlic and oregano and fry for 4 min further. Add the chopped tomatoes, tomato paste, stock cube, Worcestershire saucebay leaves, red vinegar, waterhoney and black pepper. Simmer for 15 min. 

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4 Make roux

Meanwhile, heat a second large pan or saucepan over a medium heat. Once hot, add the butter and flour and cook, stirring continuously, for 1 min or until a sandy paste has formed. 

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5 Finish white sauce

Once a paste has formed, gradually whisk in the milk and cook for 3-5 min further or until the sauce has thickened. Once the sauce has thickened, remove the pan from the heat and allow the sauce to cool slightly. Once cooled, add the Parmesan and eggs. Season with salt and pepper

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6 Bake

Pour 1/2 of the lamb sauce into an ovenproof dish. Cover with 1/2 of the potatoes and eggplants – you don't need complete layers, just to arrange them roughly on top. Repeat this process, finishing with the eggplants. Top with the white sauce. Bake for 30 min or until golden brown.

Tips for fussy eaters

Not keen on cinnamon in a savoury dish? Simply leave it out!

Pro tip

Prep the whole thing in advance until oven-ready. Cover with cling film and store in the fridge. Bake just in time for dinner!

This Greek classic pairs cinnamon spiced lamb with soft eggplants and a creamy sauce.

Cooking Time: 60 min

Cals 907 · Prot 49 · Carbs 76 · Fat 49

Gluten-Free

Ingredients

Number of people

Lamb sauce

Lean lamb mince 350 Grams
Potatoes 300 Grams
Eggplant 1 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Red onion 1 Piece
Garlic cloves 2 Piece
Cinnamon stick 1 Piece
Dried oregano 2 Grams
Chopped tomatoes 400 Grams
Tomato paste 30 Grams
Chicken stock cube 0.5 Piece
Worcestershire sauce 15 ML
Dried bay leaves 1 Piece
Red vinegar 15 ML
Water 100 ML
Honey 15 Grams
Black pepper 0.5 Tsp

White sauce

Parmesan 30 Grams
Salted butter 30 Grams
Plain flour 15 Grams
Whole milk 200 ML
Eggs 1 Piece
Salt 0.5 Tsp
Black pepper 0.5 Tsp

This Greek classic pairs cinnamon spiced lamb with soft eggplants and a creamy sauce.

Cooking Time: 60 min

Cals 907 · Prot 49 · Carbs 76 · Fat 49

Gluten-Free

Instructions

photo

1 Roast vegetables

Preheat the oven to 200°C/180°C fan. Peel and finely slice the potatoes. Peel the eggplants in a stripey pattern and slice them into thin disks. Place the eggplant and potatoes on a baking tray, drizzle generously with olive oil and season with salt. Roast for 25 min. Use two trays if the vegetables are crowded. 

photo

2 Prep

Meanwhile, peel and finely dice the onion. Peel and crush the garlic. Grate the Parmesan.

photo

3 Simmer sauce

Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the lamb mince and cinnamon stick and fry for 5 min until browned. Add the oniongarlic and oregano and fry for 4 min further. Add the chopped tomatoes, tomato paste, stock cube, Worcestershire saucebay leaves, red vinegar, waterhoney and black pepper. Simmer for 15 min. 

photo

4 Make roux

Meanwhile, heat a second large pan or saucepan over a medium heat. Once hot, add the butter and flour and cook, stirring continuously, for 1 min or until a sandy paste has formed. 

photo

5 Finish white sauce

Once a paste has formed, gradually whisk in the milk and cook for 3-5 min further or until the sauce has thickened. Once the sauce has thickened, remove the pan from the heat and allow the sauce to cool slightly. Once cooled, add the Parmesan and eggs. Season with salt and pepper

photo

6 Bake

Pour 1/2 of the lamb sauce into an ovenproof dish. Cover with 1/2 of the potatoes and eggplants – you don't need complete layers, just to arrange them roughly on top. Repeat this process, finishing with the eggplants. Top with the white sauce. Bake for 30 min or until golden brown.

Tips for fussy eaters

Not keen on cinnamon in a savoury dish? Simply leave it out!

Pro tip

Prep the whole thing in advance until oven-ready. Cover with cling film and store in the fridge. Bake just in time for dinner!

Ingredients

Number of people

Lamb sauce

Lean lamb mince 350 Grams
Potatoes 300 Grams
Eggplant 1 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Red onion 1 Piece
Garlic cloves 2 Piece
Cinnamon stick 1 Piece
Dried oregano 2 Grams
Chopped tomatoes 400 Grams
Tomato paste 30 Grams
Chicken stock cube 0.5 Piece
Worcestershire sauce 15 ML
Dried bay leaves 1 Piece
Red vinegar 15 ML
Water 100 ML
Honey 15 Grams
Black pepper 0.5 Tsp

White sauce

Parmesan 30 Grams
Salted butter 30 Grams
Plain flour 15 Grams
Whole milk 200 ML
Eggs 1 Piece
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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