Moussaka is a traditionally a dish with ground meat, aubergines and potatoes, its has its origin in the middle east and the Balkans. Our moussaka is based on the Greek lamb dish, which has the addition of a cheese and egg custard topping.
Roast the tomatoes in the oven, fry the aubergine slices and set aside, boil the potato slices till just soft. Cook the onions, garlic till soft add the roasted tomatoes, cook for a minute or two then set aside. Brown the minced lamb then add the moussaka spices and the tomato puree cook for a minute or two then add the red wine and the tomato sauce. Add the chopped mint and the stock cook for 10 minutes. Layer the aubergine, lamb sauce finishing with a layer of potatoes. Make a roux with the butter and flour then add the milk to make a thick sauce add the eggs stir till smooth. Pour over the potatoes sprinkle with cheese and bake.
The combination of lamb and potatoes always works well, the addition of aubergines and cheese add another level of flavour and texture. The secret to our moussaka is definitely the addition of oven roasted tomatoes in the sauce.
This is the perfect dish in autumn, winter or spring, Moussaka is a difficult dish to add sides to as it already has meat, vegetables and carbohydrates, but we have some great suggestions to add to your moussaka.
A delicious winter dish, perfect for your evening meal, although it takes a while to prepare, it is an ideal dish to cook and freeze, so make extra on a Saturday and pop in the freezer for a quick mid week meal.
Moussaka makes a delicious main course for a Greek themed dinner party. Serve it with some crispy spinach and feta parcels and karidopita Greek walnut cake, why not try our Greek menu