Greek style Aubergine Moussaka




For the sauce:

  • 1 large onion, finely diced
  • 3 cloves garlic, chopped
  • 2 tbsp olive oil
  • 600g lamb mince
  • 2 tsp oregano
  • 1 tsp cinnamon
  • 2 bay leaves
  • 150ml red wine
  • 1 x 400g tin polpa (Mayor)
  • 1  Lamb Cubes (Knorr)
  • 1 cup water
  • 2 tbsp chopped parsley

You will also need

  • 4 large aubergines, sliced and grilled on both sides
  • 4 tbsp coarse breadcrumbs
  • 60g butter
  • 4 tbsp plain flour
  • goon pinch nutmeg
  • 2 cups warmed milk (Benna)
  • 2 eggs (Le Naturelle)
  • 100g mixed grated kefalotyri and Parmesan cheese

Click here to win with Aceline





For the sauce, fry together the onion, garlic with the oil then add in the meat and brown. add in the cinnamon, bayleaves, oregano and splash in the wine to evaporate. Add in the polpa, soup mix and stir well. Add in the water, bring to the boil and allow to cook down for 15 minutes then stir in the chopped parsley. Meanwhile, make the bechamel by cooking together the butter and flour. Stir in the warmed milk, nutmeg and bring to the boil whisking constantly. Remove off the heat and stir in the cheeses and eggs. To put together, place a layer of grilled aubergine into the base of a baking dish. Cover with half the sauce, another layer of aubergine and the remaining sauce. Cover with a third layer of aubergine, followed by the bechamel sauce and breadcrumbs. Bake in the oven at 200°C for 30-40 minutes. Allow to site for 10 minutes before serving.

Intellectual property.  All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.

our sponsors

Le Naturelle
watch video
View Maltese Italian Trulli




recipe search

related recipes

Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.