The BBC Good Food logo
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Mum's Moussaka

By vintageabbie (GoodFood Community)
loading...
  • Preparation and cooking time
    • Total time
    • Plus extra to make white sauce
  • More effort
  • Serves 4
This amazing Greek dish makes for a lighter, interesting alternative to Shepherd's pie, a great weekend meal
Advertisement

Ingredients

  • 2 aubergines, sliced
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1lb minced lamb
  • 2 cans chopped tomatoes
  • 2tbsp tomato paste
  • 2tsp oregano
  • 1/4 tsp cinnammon
  • 1/4 tsp cumin
  • 1/2 pt white sauce
  • 1 egg, separated
  • 2oz cheese, grated

Mixture of grated cheese and breadcrumbs for topping

  • Olive oil

Method

  • STEP 1
    Brush the oil over the aubergine and grill on both sides until lightly brown. Press aubergine between sheets of kitchen roll to drain off the excess oil and set aside.
  • STEP 2
    Fry the onion and garlic until soft then add the lamb. Cook through then drain thoroughly. Return to the pan and add the tomatoes, tomato paste, oregano, cinnammon and cumin. Bring to the boil and simmer for 20mins.
  • STEP 3
    Layer the aubergine and meat mixture into a dish, ending with a layer of aubergine.
  • STEP 4
    Add the cheese to the white sauce with the egg yolk and mix in. Whisk the egg whites into peaks then fold slowly into the cheese sauce.
  • STEP 5
    Pour the sauce over the aubergine then top with the remaining cheese and breadcrumbs. Bake in the oven gas mark 4 for 45mins.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content