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Moussaka
A traditional Greek dish that's perfect for entertaining as it can be prepared ahead and just put in the oven when your guests have arrived.
What you need
- 1 1/4-1 1/2 kg aubergines, sliced about 7.5mm thick, and salted
- 6 tsp olive oil
- For the meat sauce
- 6 tsp olive oil
- 500 g minced lamb
- 1 onion, peeled and chopped
- 400 g canned chopped tomatoes
- 1/2-1 tsp dried oregano
- 1 pinch cayenne pepper
- seasoning
- 125 ml red wine
- 100 g feta cheese, grated
- 20 g parmesan cheese, grated
- 6 tsp breadcrumbs
- For the cheese sauce
- 600 ml milk
- 1 bay leaf
- 3 black pepper corns
- 75 g butter
- 50 g feta cheese, grated
- 75 g plain flour
- 2 egg yolks
Method
To prepare the milk for the cheese sauce, put the milk in a pan with the bay leaf and pepper corns. Slowly bring to boiling point then remove from heat. Cover. Leave to infuse for 20 min.
Rinse the aubergines and pat dry with kitchen paper. Heat the oil in a frying pan and fry half the aubergines until golden on both sides. Drain on kitchen paper. Blanch the rest in boiling water for 2 min.
To make the meat sauce, heat oil in a pan and fry the onion for 5 min until lightly browned. Add the mince and cook, stirring, until browned.
Add the tomatoes, oregano, black pepper and cayenne pepper. Simmer for 15 min.
Add the wine and boil rapidly for 1 min. Season to taste. Remove from heat.
Pour off any surplus oil. Add the cheese and breadcrumbs.
Preheat oven to 150°C.
Melt the butter in a pan over a gentle heat. Add the flour and stir continuously until combined.
Strain the infused milk. Using a wooden spoon, slowly add the strained milk to the flour and butter mixture (roux), stirring or whisking until thoroughly combined and no lumps remain. Simmer over a very low heat for 5 min, stirring regularly. Remove from heat.
Beat in the egg yolks. Add salt to taste.
Reheat the white sauce without letting it boil. Whisk in the eggs then whisk in the cheese.
Mix 30 ml of the white sauce into the meat sauce to add smoothness.
To assemble the dish: grease a fairly deep ovenproof dish. Starting and finishing with aubergine slices, arrange the aubergine and meat mixture in layers. Spread the sauce over the top. Sprinkle on the extra cheese.
Bake for 30-40 min until bubbling. Allow an additional 10-15 min if you have prepared the dish in advance.
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Preparation 40 minutes Cook 1 hour Total 1 hour, 40 minutes -
Energy 1115 kcal/serving Fat 7.88 g/serving Carbohydrates 204.03 g/serving Glycaemic Index 25 Glycaemic Load 12.82 
Serving suggestion
Green salad and pita bread.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 4668 | 463 | 10475 | 8350 |
| Energy (kcal) | 1115 | 110 | 2500 | 2000 |
| Protein (g) | 46.3 | 4.59 | ||
| Carbohydrate (g) | 52.7 | 5.23 | 345 | 275 |
| Fat (g) | 79.3 | 7.88 | 95 | 70 |
| Fat (saturated) (g) | 36.1 | 3.58 | ||
| Fibre (g) | 10.2 | 1.01 | ||
| Sodium (mg) | 949 | 94.3 | ||
| Salt (equivalent) (g) | 2.37 | 0.24 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 435 | 43.2 | 800 |
| Vitamin B-12 (µg) | 4.96 | 0.49 | 1 |
| Vitamin B-6 (mg) | 0.88 | 0.09 | 2 |
| Vitamin C (mg) | 22.8 | 2.26 | 60 |
| Vitamin D (µg) | 30.4 | 3.02 | 266 |
| Vitamin E (mg) | 3.17 | 0.31 | 10 |
| Zinc (mg) | 7.99 | 0.79 | 15 |
| Calcium (mg) | 665 | 66.1 | 800 |
| Folate (mcg) | 163 | 16.3 | 200 |
| Iron (mg) | 6.04 | 0.60 | 14 |
| Magnesium (mg) | 134 | 13.3 | 300 |
| Niacin (mg) | 12.9 | 1.29 | 18 |
| Pantothenic acid (mg) | 3.30 | 0.33 | 6 |
| Riboflavin (mg) | 1.29 | 0.13 | 1.6 |
| Phosphorous (mg) | 753 | 74.9 | 800 |
| Thiamin (mg) | 0.69 | 0.07 | 1.4 |
This recipe is:
Citrus free
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, cayenne pepper, bay leaf or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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