Moussaka
March 11, 2026
A tasty, traditional Greek dish made with lamb mince flavoured delicately with red wine, Marjoram, Oregano and Garlic before layering with sliced aubergines, topping with thick cheese sauce and baking in the oven. Serve with fresh salad.
A tasty, traditional Greek dish made with lamb mince flavoured delicately with red wine, Marjoram, Oregano and Garlic before layering with sliced aubergines, topping with thick cheese sauce and baking in the oven. Serve with fresh salad.
Key products
Instructions
Instructions
- Pre-heat the oven to 180°C / 350°F / 160°C Fan / Gas Mark 4.
- Sprinkle the sliced aubergines with salt, cover and leave for 30 minutes. Meanwhile, fry the lamb and onion until browned. Drain excess liquid. Stir in the tomato purée, red wine, Marjoram, Oregano and Garlic Granules and simmer for 5 minutes.
- Stir Sauce Mix with milk in a small saucepan. Bring to the boil gently, stirrin contiunuously. Simmer for 2 minutes, until sauce is smooth and thickened. Set aside. Rinse and pat dry the aubergines. Heat the oil in a large frying pan and brown the aubergines in batches.
- Layer the lamb mince mixture and aubergines alternately in an ovenproof dish. Pour over the cheese sauce and sprinkle with the grated cheese.
- Bake for 45 minutes until golden brown.
