Classic Lamb Moussaka

with Eggplant
This Greek classic pairs cinnamon spiced lamb with soft eggplants and a creamy sauce.
663 Reviews
Cals 951 · Prot 55 · Carbs 69 · Fat 46
Family Friendly
Try Hello Chef Now
60 min
Classic Lamb Moussaka with Eggplant
This Greek classic pairs cinnamon spiced lamb with soft eggplants and a creamy sauce.
663 Reviews
Cals 951 · Prot 55 · Carbs 69 · Fat 46
Family Friendly
Try Hello Chef Now
Download PDF
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 4*5*9*15*
0.5 Piece
Worcestershire sauce 5*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
Salted butter 4*
30 Grams
Plain flour 10*11*
15 Grams
Whole milk 4*
200 ML
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) 4238 / 951
Fats (g) 45.9
of which saturated (g) 27.8
Carbohydrates (g) 69
of which sugars (g) 29.7
Fibers (g) 17
Proteins (g) 54.8
Salt (g) 3.1
*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

Roast vegetables

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.
Prep

2 Prep

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

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.
Make roux

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.
Finish white sauce

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.
Bake

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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy