Charlie's moussaka

    1 hour 50 min

    My version of moussaka, the classic Greek dish. My family love it and its great for a dinner party too. Make it the previous day for the best flavour and add/make the topping on the day of eating! Serve with crusty bread and a Greek or mixed salad. Tip - You can make this without pre-frying the aubergine, just layer the raw slices (no thicker than 5mm) as described and add 10 minutes to final cooking time.

    Hampshire, England, UK
    30 people made this

    Serves: 6 

    • 1kg (2 lb) good lean steak mince
    • 1 large onion, chopped
    • 4 cloves garlic, crushed
    • 1 beef stock cube
    • 1/2 small jar bolognese sauce
    • 1 tablespoon tomato puree
    • 3 tablespoons tomato ketchup
    • 1 tablespoons sugar
    • 2 teaspoons ground cinamon
    • 1 large glass red wine
    • 1 teaspoon sea salt
    • freshly ground black pepper
    • 1 teaspoon dried mixed herbs
    • 2 aubergines thinly sliced (.5-1cm)
    • olive oil
    • 425ml (3/4 pint) milk
    • 60g (2 oz) butter
    • 2 tablespoons flour
    • 170g (6 oz) strong Cheddar, grated
    • 1/2 teaspoon mixed spice
    • 3 eggs

    Prep:10min  ›  Cook:1hr40min  ›  Ready in:1hr50min 

    1. Chop the onion and fry gently in the oil with the crushed garlic for 3 to 4 minutes. Add the mince to the pan, breaking up the meat and stiring the mixture for a further 5 minutes or until the meat is brown all over.
    2. Add the herbs, stock cube, bolognese sauce, puree, ketchup, wine, seasoning, cinamon and sugar. Stir well, cover and simmer gently for approx 40 min, stirring occasionally.
    3. Sprinkle the aubergine slices with olive oil (both sides) then place on a hot griddle for a couple of minutes each side. You don't want them cooked through. Set aside.
    4. In a large square or oblong oven dish, place 1/3 of the aubergine slices, followed by 1/3 of the meat mixture. Continue this pattern finishing with the meat. Set aside, cover and preferably refrigerate over night.
    5. For the white sauce, melt butter in a saucepan, add flour and stir continuously for a minute or two. Add milk a little at a time stirring continuesly to avoid lumps. Remove from heat when liquid starts to simmer and has thickened slightly. Add grated cheese and spice, stirring until cheese is blended, set aside.
    6. When the cheese sauce has cooled, beat eggs till combined in a separate bowl and add to the cheese sauce.
    7. Pour the sauce over the meat mixture before baking in a 180 C / Gas 4 oven for approx 50 mins; topping should be golden.

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