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Greek Moussaka
Layers of spiced lamb mince, roasted aubergine and creamy bechamel baked until golden — the definitive Greek dish.
Ingredients
Instructions
Salt aubergine slices and drain 30 minutes, pat dry and roast at 200C until golden.
Fry onion in oil until soft, add garlic and lamb mince, brown well.
Add tomatoes, cinnamon, allspice and oregano, simmer 20 minutes until thick.
Layer aubergine in the base of a deep baking dish.
Spread meat sauce over aubergine.
Add another layer of aubergine.
Pour bechamel over top and scatter with cheese.
Bake at 180C for 45 minutes until deep golden. Rest 20 minutes before cutting.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
