Moussaka
JojoM
A rich and comforting Greek-inspired dish made with layers of fried aubergine, spiced lamb, tomatoes, and parmesan.
Moussaka
JojoMA rich and comforting Greek-inspired dish made with layers of fried aubergine, spiced lamb, tomatoes, and parmesan.
Chef's Tips
Salt the aubergine slices before frying to help draw out moisture.
Let the meat mixture simmer uncovered to fully concentrate flavors.
For a twist, try adding a layer of béchamel on top before the final bake.
Tools Used
Oven
Skillet
Knife
Cutting Board
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Ingredients
Main Ingredients
Instructions
Prepare the Vegetables and Meat
- 1
Wash the aubergines. Cut two into 1 cm cubes and slice the third into thin rounds (3 mm). Dice the tomatoes, finely chop the onion, and mince the garlic.
- 2
In a hot pan, heat a drizzle of olive oil and add cumin and cubed aubergines. Cook over medium heat until slightly browned.
- 3
Add the onion and cook for 5–6 minutes until golden.
- 4
Stir in the ground lamb, season with salt and pepper, and cook until the juices release. Let caramelize slightly, then add garlic and thyme.
- 5
Add the diced tomatoes, cover and simmer on low heat for 25 minutes, then uncover and cook for 10 minutes more until thick and well reduced. Adjust seasoning and set aside.
Fry Aubergine and Assemble
- 1
Preheat the oven grill to 220°C (428°F).
- 2
Salt the reserved aubergine slices and fry them in olive oil until golden and caramelized. Drain on paper towels.
- 3
In a baking dish, layer fried aubergines, then the lamb filling, and top with more aubergine slices. Sprinkle with grated parmesan.
- 4
Bake for 8 minutes until golden on top. Serve hot.
Nutrition Facts
Serving Size: 1 portion (approx. 450g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
