Beef and aubergine moussaka

    2 hours

    You can make this moussaka with ready made white sauce or make your own (see footnote). Or, you can use lamb mince instead of beef.

    2 people made this

    Serves: 10 

    • 2 tablespoons oil
    • 2 onions, chopped
    • 4 garlic cloves, minced
    • 1.25kg beef mince
    • 750ml tinned tomatoes
    • 1/2 teaspoon cinnamon
    • 2 pinches paprika
    • 1 pinch nutmeg
    • salt and pepper
    • 1 (142g) tin tomato puree
    • 125ml red wine
    • 5 small aubergines, sliced thinly
    • 3 medium potatoes, sliced thinly
    • 150g crumbled feta
    • 1 (470g) jar white sauce (or homemade white sauce, see footnote)
    • 1 egg, lightly beaten (optional)

    Prep:45min  ›  Cook:1hr  ›  Extra time:15min  ›  Ready in:2hr 

    1. Heat oil in a large frying pan. Fry onion and mince over medium to high heat till browned. Add garlic and fry for 1 more minute. Add tomatoes, spices, tomato puree and wine and bring to the boil. Reduce heat and simmer, covered, for 45 minutes, stirring every so often.
    2. In a baking dish layer half of the potato slices, half of the meat sauce and half of the aubergine slices. Repeat with the remaining ingredients but for a nicer presentation, reserve some aubergine slices for the top.
    3. Cover with white sauce and sprinkle with feta. Arrange aubergine slices on top. Brush with beaten egg (optional).
    4. Bake in the preheated oven at 180 C / Gas 4 for 1 hour.

    White sauce

    Visit our recipe collection for homemade white sauce (bechamel)

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