Classic Lamb Moussaka

with Eggplant
This Greek classic pairs cinnamon spiced lamb with soft eggplants and a creamy sauce.
Cals 907 · Prot 49 · Carbs 76 · Fat 49
Family-Friendly
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60 min
photo
This Greek classic pairs cinnamon spiced lamb with soft eggplants and a creamy sauce.
Cals 907 · Prot 49 · Carbs 76 · Fat 49
Family-Friendly
Try Hello Chef Now
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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

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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