Easy Moussaka
By not-recognized
Published on 28 June 2022
Layers of aubergines, potatoes and tomato sauce make up this classic Greek dish. To speed things up, and make it easier for a fast midweek mealtime, we’ve used a delicious ready-made cheese sauce, and topped it with oozy, molten mozzarella. Ready in an hour, this family recipe is real comfort food and a filling meal everyone will want seconds of. Need more aubergine recipe inspiration? We’ve got you covered.Time and servings
1 hrTotal time
4Servings
10 minsPrep time
50 minsCooking time
Ingredients
- 4 large potatoes, halved
- 250 g of mini aubergines, thinly sliced lengthways
- 3 tbsp of oil
- 1 red onion, diced
- 3 garlic cloves, crushed or grated
- 500 g of lamb mince
- 1 tsp of ground cinnamon
- 400 g of italian chopped tomatoes
- 200 ml of vegetable stock
- 350 g of cheese sauce
- 150 g of mozzarella, torn
- 1 whole nutmeg, grated to serve
- 1 bag of mixed green salad, to serve
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Bring a pan of salted water to the boil and cook the potatoes for 10 minutes until softened slightly. Cool, then thinly slice and leave to one side.Step 2
Brush the aubergine slices with 2 tbsp oil. Place a non-stick frying over a high heat and fry the aubergine halves on both sides for 2 mins or until starting to soften and char. Take off the heat and place on a plate lined with kitchen towel.Step 3
In the same pan add the remaining oil and the diced onion. Fry for 2 mins to soften, then add the garlic and cook for a further minute. Add the mince and fry for 4-5 mins or until browned. Add the cinnamon and cook for 1 min, before adding the chopped tomatoes and stock. Leave to simmer for 10 mins.Step 4
In a separate small pan, gently heat the cheese sauce.Step 5
In an ovenproof dish, layer up with the lamb mince, aubergines, sliced potatoes and cheese sauce. Repeat, finishing with a final layer of cheese sauce. Top with the mozzarella, and a grating nutmeg if you like.Step 6
Bake in the oven for 20-25 mins until turning golden and bubbling. Serve with a big green salad.