Moussaka

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• TOMMY

  05 March 2008

  TOMMY commented on this recipe

  CAN THIS RECIPE BE FROZEN

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• Von

  19 March 2008

  Von 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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• Kerry

  29 June 2009

  Kerry rated and commented on this recipe

  

  Absolutely fantastic. :-D Give it a go!

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• Jo Ryan

  16 July 2009

  Jo Ryan rated and commented on this recipe

  

  Really lovely! I added extra garlic and also salted and drained my aubergines for half an hour as Anne suggested above, I also added cheese to the bechamel. Thw whole family loved it and I would cook this again for a more formal dinner as well.

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• markinessex

  20 July 2009

  markinessex rated and commented on this recipe

  

  Made this at the weekend. I pre-cooked the onions, meat and aubergines etc first and then layered it all up. Put in fridge until I wanted to finish the dish off. Agree with the seasoning, put more salt and pepper in than you think, but overall a really nice dish. Served this with a nice Greek Salad.

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• Emma

  21 October 2009

  Emma commented on this recipe

  I didn't have enough meat (only 500gm) so substituted with finely chopped courgettes and mushrooms. Other than that and adding cheese on top I followed to recipe to the letter and it was GORGEOUS... Took a while to prepare but had the afternoon off and enjoy cooking anyway. Yum!

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• Emma

  21 October 2009

  Emma commented on this recipe

  I didn't have enough meat (only 500gm) for this dish so I substituted with finely chopped courgette and mushrooms. Also I added some cheddar before putting the sauce on top and then parmesan on top of that! Takes a fair while to prepare for a weeknight so is a dish for those that like to cook. The bay leaf in the milk really makes the sauce. Put two in!

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• Dianne

  19 November 2009

  Dianne rated and commented on this recipe

  

  I made this recipe for dinner for my husband as he had requested moussaka and it was gorgeous; he absolutely loved it! I made a few changes because I didn't have any red wine, so I substituted it with a good stock. I also grated strong cheddar cheese into the sauce and with the auburgine I first of all sliced it and layered the slices into a colander. I then sprinkled salt over them, weighted it down with a heavy plate and left for half an hour. I then rinsed them off and dried them really well on kitchen roll after squeezing out as much moisture as I could. Finally I sprayed olive oil over the slices, spread them out on a baking tray and roasted them off until they were browned around the edges (no more than 30 mins). Doing this means that not so much oil is absorbed and it was a wonderfully tasty recipe. Yes, it's a bit labour intensive, but well worth the effort. I will definitely be making again.

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• cinemike

  28 November 2009

  cinemike rated and commented on this recipe

  

  I used Anne's improvements - great - and Dianne's in roasting the aubergine . I also added half a red chilli with the onions because I like a bit of piquancy. Tasty, filling, excellent all round. Final thing... potatoes peeled, sliced and cooked are much better than potatoes peeled, cooked and sliced... I put them in with the aubergine in the oven to give them a bit of crispness.

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• hungry horse

  16 February 2010

  hungry horse rated this recipe

  

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• dawn

  18 March 2010

  dawn rated this recipe

  

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• Anca

  06 May 2010

  Anca rated this recipe

  

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• anita_ive

  01 June 2010

  anita_ive rated and commented on this recipe

  

  I had been craving moussaka since having it on holiday in Cyprus a couple of years ago. This version was great and exactly what I had wanted. I didn't make too many adjustments to the original recipe, other than to rinse, salt the aubergine etc... I will definitely make again, although next time I am going to try baking the aubergine as suggested by Dianne, as frying it did make the dish quite greasy.

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http://www.bbcgoodfood.com/recipes/5237/

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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

Preparation 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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