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Recipe by olive magazine

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1. Fry the onion in a little oil until soft, then add the garlic. After a minute, add the mince and brown, breaking up any lumps. Add the cinnamon, wine and tomatoes, simmer for 30 minutes, bubble off any excess liquid and stir in the parsley.
2. Meanwhile, brown the aubergines in a little oil on both sides then drain on kitchen paper. Bring the milk to a simmer with the bay leaf and peppercorns. Heat the butter in a pan, stir in the flour and gradually add the milk, stirring continually until you have a smooth sauce. Strain and season.
3. Heat the oven to 180C/fan 160C/gas 4. Layer the cooked meat sauce and aubergine in an ovenproof dish, top with the potatoes and season. Whisk the eggs into the white sauce and spoon over. Bake for 30-40 minutes until brown.

Per serving

609 kcalories, protein 33.7g, carbohydrate 28.5g, fat 40.3 g, saturated fat 17.6g, fibre 3.7g, salt 0.73 g

Latest comments and suggestions

• TOMMY

  05 March 2008

  TOMMY commented on this recipe

  CAN THIS RECIPE BE FROZEN

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• Von's binder

  19 March 2008

  Von's binder rated and commented on this recipe

  

  I found this needed a lot of seasoning. It tasted better a day later (also froze a couple of portions with good results).

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• spidermonkey

  20 March 2008

  spidermonkey rated and commented on this recipe

  

  cooked for a family meal very nice indeed

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• keeley

  16 April 2008

  keeley rated and commented on this recipe

  

  i dont like aubergines and have seen recipes for moussaka made with potatoes couldnt find a recipe relationg to this anywhere on your website.

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• Ross

  02 May 2008

  Ross commented on this recipe

  Tommy asked whether this dish can be frozen. Yes it can. And a friendly tip: please do not write in block capitals - it looks like shouting! And Keeley (aubergine hater!) - substitute the aubergines in Mr Ramsey's recipe with more potatoes. Thinly slice, par-boil, drain and cool. Lightly fry the potato slices and continue with the recipe. I had this adaptation on the Greek island of Mykonos. Also delicious!

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• Ross

  02 May 2008

  Ross commented on this recipe

  Sorry, I meant Olive magazine, not Gordon Ramsey. Oops!

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• Sophie-Mai Porter

  07 October 2008

  Sophie-Mai Porter commented on this recipe

  This recipe is really splendid especially with a nice salad to go with it. I really enjoyed making this although my downfall was putting too much salt on the aubergines but overall an excellent meal for the family. And my children loved it too! overall a success.

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• Anne Magee

  12 October 2008

  Anne Magee commented on this recipe

  I made a few changes to this recipe and my moussaka was soooo good - my changes were: 1. I used beef mince (not a fan of lamb mince) 2. Slice the aubergine, place it in a colander and sprinkle it in salt - then weigh it down for about 1/2 hour with a heavy plate to drain out the juices - rinse well and then squeese dry before lightly frying it. 3. I made the mince mixture the day before (with a glass of red rather than white wine, 2 teasp of cinnamon and well seasoned with salt and pepper) to let the flavours mature. 4.Add lots of cheddar cheese to the bechemel sauce. 5. I served with a side salad of lettuce, tomatoes, cucumber and crispy roast potatoes. 6. Enjoy....with a shiraz grenache!!! It was really really tasty!!

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• anniokm

  14 November 2008

  anniokm rated and commented on this recipe

  

  Really nice recipe! In Greece though we prefer to use minced Beef and i have to suggest to Tommy not to be frozen because of the bechamel sauce!

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Ingredients

• 1 onion , finely chopped
• olive oil
• 1 garlic clove , crushed
• 750g minced lamb
• 1 tsp cinnamon
• 100ml white wine
• 400g tin plum tomatoes
• 2 tbsp chopped parsley
• 2 aubergines , sliced
• 600ml milk
• bay leaf
• 4 black peppercorns
• 75g butter
• 75g flour
• 4 potatoes , peeled, cooked and sliced
• 2 eggs

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Difficulty and servings

Serves 6

Preperation and cooking times

Ready in 1½ hours

Ingredients

• 1 onion , finely chopped
• olive oil
• 1 garlic clove , crushed
• 750g minced lamb
• 1 tsp cinnamon
• 100ml white wine
• 400g tin plum tomatoes
• 2 tbsp chopped parsley
• 2 aubergines , sliced
• 600ml milk
• bay leaf
• 4 black peppercorns
• 75g butter
• 75g flour
• 4 potatoes , peeled, cooked and sliced
• 2 eggs

Per serving

609 kcalories, protein 33.7g, carbohydrate 28.5g, fat 40.3 g, saturated fat 17.6g, fibre 3.7g, salt 0.73 g

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