Greek moussaka made in individual dishes with lamb mince, tomato, oregano and a hit of cinnamon layered with aubergine slices and baked with a fluffy topping. Prepare ahead - best eaten on the day. Nice served with a mixed salad and fries.
Yummy yummy - however, due to my limited pantry (and budget!) at the time, I used UHT instead of fresh milk and water instead of red wine, and it turned out just fine. The topping was lovely and I can assume it would be all the more nicer had I followed the recipe to the tee. Made my own puree which needed A LOT of flavouring to get it up to standard, but what a cracking recipe. I know I'll be using this recipe again! - 05 Mar 2015
Really enjoyed this, I doubled up ingredients and made it in one dish. Ive been looking for a moussaka recipe that had the right flavour that I remember and this is it. Thank you - 08 Sep 2014