Naughty moussaka

    1 hour 15 min

    A traditional Greek dish with a twist. I call it Naughty Moussaka because of the cream in the topping.


    Limassol, Cyprus
    31 people made this

    Serves: 4 

    • 2 large aubergines
    • salt and black pepper to taste
    • olive oil
    • 1 large onion, sliced
    • 500g lamb mince
    • 1 dash Worcestershire sauce
    • 1/2 teaspoon ground cinnamon
    • 1 (400g) tin chopped tomatoes
    • 1 lamb stock cube dissolved in 300ml water
    • 2 eggs
    • 250ml single cream
    • 100g Cheddar cheese, grated

    Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Slice aubergines into a colander, salt well, and leave to stand for 30 minutes. Rinse well, drain and pat dry with kitchen roll.
    3. Place aubergine slices on a non-stick tray, brush with olive oil, and bake for 20 to 30 minutes until brown.
    4. Fry the onion in olive oil, add the mince, and cook until brown.
    5. Add the Worcestershire sauce, pepper, cinnamon, tomatoes and stock, and simmer uncovered for 20 minutes.
    6. In a casserole dish, place a layer of aubergines, then a layer of mince mixture. Repeat layers.
    7. In a jug, combine eggs and cream and whisk well.
    8. Sprinkle 50g of cheese on top of mince mixture, add the rest of the cheese to egg mixture and stir well. Pour the egg mixture on top of the mince.
    9. Bake at 180 C / Gas 4 for 30 minutes, until the top is browned and set. Serve with salad.

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