Posted in Beef Dishes, Cheese, Greek, Mediterranean, Oven



Traditionally, Moussaka is made with minced lamb, but this is rare and expensive where I live so I have altered the recipe slightly using beef instead of lamb… still taste delicious.


Olive oil (for frying)

3 medium aubergines

1 medium onion (chopped)

500g minced meat

2 cloves of garlic (crushed)

a handful of sliced mushrooms (optional)

salt and pepper (as preferred)

Grated cheese for topping

Tomato Sauce  (you can also use ready made – 1 tin)

4 medium tomatoes

1 green pepper

1/2 red pepper

1 tbsp tomato pure

1 tsp dried oregano

Cheese Sauce

1 tbsp butter

1 tbsp flour

approx 500 ml milk

1 tsp chives

A large handful of grated cheese

Salt and pepper to taste


Slice the aubergines (approx 1/4 of an inch thick) then brush with olive oil on both sides, place on a baking tray and grill until golden.  Turn and repeat with the other side.

In a frying pan, fry the chopped onion and garlic in olive oil then add the minced meat and fry, stirring now and then until meat is no longer pink.  Add the mushrooms (if using) and fry for a few minutes more.

In a food processor (if not using a ready made tomato sauce), put in roughly chop tomatoes and peppers, the tomato puree and oregano.  Blend together until you have a smooth tomato sauce.

Add the sauce to the frying pan with the minced meat and stir a few minutes then set aside.

For the cheese sauce, take a saucepan, melt the butter over a low heat and then stir in the flour until well combined.  Slowly add milk, stirring continuously over a medium heat until it begins to boil.  Turn down and simmer for a few minutes.  Remove from heat and add the grated cheese and chives.

Now to put it all together.  In an oven dish, place half of the sliced aubergines over the base.  Pour over the minced meat and level out.  Now place another layer of aubergines then cover with the cheese sauce.  Finally to top it off, sprinkle finely grated cheese over the sauce.  Bake in the oven at 180c for 40-45 minutes or until golden.

Serve with a green salad.




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