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Gorgeously complicated!


Thanks Julia (Rosemary), as always.

Paul R Smith
Servings:Serves 4
Calories per serving:867
Ready in:1 hour, 40 minutes
Prep. time:15 minutes
Cook time:1 hour, 25 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th September 2014

Although this was the my first attempt at moussaka in 40 years of cooking, it was described as being 'delicious' (with an expletive preceding it). I have no idea how authentic it is though.

The interior


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 180C.


  1. Put the aubergines in an oiled baking tray.
  2. Brush with 2-3 tablespoons of the olive oil and season.
  3. Bake for about 25 minutes until soft.
  4. Meanwhile, add 2-3 tablespoons olive oil to a frying and heat to medium high.
  5. Add the onion and cook until almost softened.
  6. Add the garlic and cook until about to turn golden.
  7. Stir in the cinnamon and cook for about 1 minute.
  8. Add the lamb and mixed dried herbs and cook until most of the moisture has evaporated.
  9. Add the tomato purée and cook for 2 minutes.
  10. Add the red wine and stock, and bring to a simmer.
  11. Reduce the heat and again, cook until most of the moisture has evaporated.
  12. Stir in the chopped parsley and season.
  13. In the meantime, heat the tin of chopped tomatoes.
  14. Place half of the aubergine into mince mixture into the bottom of a baking dish.
  15. Then add half of the tomatoes and half of the mince.
  16. Repeat the previous two stages once.
  17. Top with the sliced potatoes and keep warm.
  18. Melt the butter in a saucepan.
  19. Stir in the flour and cook gently for about 4 minutes.
  20. Remove from the heat and add the milk little by little, stirring constantly, returning to the heat when any lumps have dissolved.
  21. Add half of the cheese (50g) and stir over the heat until melted.
  22. Mix in the nutmeg.

To prepare for the oven

  1. In a baking dish, layer the aubergines on the bottom.
  2. Spread the tinned tomatoes over the aubergines.
  3. Spread the meat mixture over the tomatoes.
  4. Place the sliced potato on top of the meat.
  5. Pour over the sauce and sprinkle the remaining cheese over the top.
  6. Bake for 45-50 minutes at 180C, until the cheese is bubbling and beginning to brown.

Serving suggestions

Perfect with a well-dressed salad

Recipe source

  • Adapted from a combination of various recipes including one by Felicity Cloake of The Guardian.


Although not available where I live, you could use Graviera cheese

Chef's notes

I used Jersey Gem potatoes (Ocado), PDO San Marzano tinned tomatoes, one bulb of garlic and Collier's Powerful Welsh Cheddar.

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