Classic Lamb Moussaka

Name: Classic Lamb Moussaka with Eggplant
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean Lamb Mince; 300 Grams of Potatoes; 1 Piece of Eggplant; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Cinnamon stick; 2 Grams of Dried oregano; 400 Grams of Chopped tomatoes; 30 Grams of Tomato paste; 1 Piece of Chicken stock cube; 15 ML of Worcestershire sauce; 1 Piece of Dried bay leaves; 15 ML of Red vinegar; 100 ML of Water; 15 Grams of Honey; 1 Tsp of Black pepper; 30 Grams of Parmesan; 30 Grams of Butter; 15 Grams of Plain flour; 200 ML of Whole milk; 1 Piece of Organic Eggs; 1 Tsp of Salt; 1 Tsp of Black pepper

with Eggplant

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

202 Reviews

Cals 952 · Prot 57 · Carbs 67 · Fat 46

Family Friendly

60 min

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

202 Reviews

Cals 952 · Prot 57 · Carbs 67 · Fat 46

Family Friendly

Ingredients

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 4*5*9*15*

0.5 Piece

Worcestershire sauce 6*11*

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 4*

30 Grams

Butter 4*

30 Grams

Plain flour 10*11*

15 Grams

Whole milk 4*

200 ML

Organic Eggs 5*

1 Piece

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *6 Fish, *11 Gluten, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4243 / 952
Fats (g)	46
of which saturated (g)	27.8
Carbohydrates (g)	67
of which sugars (g)	28.9
Fibers (g)	17
Proteins (g)	57
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

2 Prep

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

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 onion, garlic and oregano and fry for 4 min further. Add the chopped tomatoes, tomato paste, stock cube, Worcestershire sauce, bay leaves, red vinegar, water, honey and black pepper. Simmer for 15 min.

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.

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.

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.

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