Melty Greek Moussaka Recipe
You will shortly be arriving on the crystal blue coastlines of the Greek isles.
Once you’ve unpacked, head to the taverna where you’ll be met with delicious scents of chargrilled meats, fresh barbecued seafood, and the mythical Greek moussaka. Dive into luscious layers of lamb mince, tender aubergine and creamy béchamel baked until golden. Irresistible!
Got a friend who couldn’t get to their Greek holiday? Share this melty moussaka with them!
Ingredients (Serves 2)
1 red onion
1 garlic clove
40g cheddar cheese
1 tsp dried oregano
1/4 tsp ground cinnamon
2 dried bay leaves
250g British lamb mince
1 beef stock cube
3 white potatoes
1 can of finely chopped tomatoes (210g)
Salt and pepper
Step 1: Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Slice the potatoes (skins on) into discs and trim the green stalks off the aubergine and slice into rounds.
Add the potato discs and aubergine rounds to a baking tray[s] with a drizzle of olive oil and a large pinch of salt and put the tray[s] in the oven for 10-15 min or until golden
Step 8: Once bubbling and golden, leave the lamb moussaka to cool for 3 min before serving (this helps the flavours to develop and makes it easier to serve)
Garnish with the chopped parsley