Moussaka
Layers of roasted aubergine and cinnamon-scented lamb sit beneath a creamy cheese sauce in this comforting bake.
- Prep
- 20 min
- Cook
- 65 min
- Serves
- 4
- Level
- Medium
Gather
Ingredients
- 2large aubergines, cut into 1 cm thick rounds
- 3 tbspolive oil
- 500 glamb mince
- 1onion, finely chopped
- 2 clovegarlic, crushed
- 1 tinchopped tomatoes, 400 g tin
- ½ tspground cinnamon
- 40 gbutter
- 40 gplain flour
- 500 mlmilk
- 75 gmature Cheddar, grated
- ½ tspsalt
Make
Method
- 1.
Heat the oven to 220°C, 200°C fan. Brush the aubergine slices with 2 tbsp oil, spread over two baking trays and roast for 25 minutes, turning halfway.
25 minutes - 2.
Meanwhile, heat the remaining oil in a saucepan. Fry the onion and lamb for 8–10 minutes, breaking up the mince, then stir in the garlic.
10 minutes - 3.
Add the tomatoes, cinnamon and salt to the lamb. Simmer uncovered for 15 minutes until thick.
15 minutes - 4.
In another pan, melt the butter and stir in the flour for 1 minute. Gradually whisk in the milk and simmer, stirring, until thick. Stir in half the cheese.
10 minutes - 5.
Reduce the oven to 200°C, 180°C fan. Layer half the aubergines, all the lamb and the remaining aubergines in a deep baking dish. Cover with the sauce and remaining cheese.
5 minutes - 6.
Bake for 30–35 minutes until golden and bubbling, then leave to stand for 10 minutes before slicing.
45 minutes