Main course · Greek

Beef and Aubergine Moussaka

Name: Beef and Aubergine Moussaka
Total time: 90 min
Yield: 4
Cuisine: Greek
Ingredients: 500 g beef mince; 2 aubergines; 1 onion; 2 garlic cloves; 400 g tinned chopped tomatoes; 4 tbsp olive oil; 40 g butter; 40 g plain flour; 500 ml whole milk; 1 eggs; 50 g parmesan, grated; 0.5 tsp ground cinnamon

90 min Serves 4 ~729 kcal/serving ~£11.50 (£2.88/serving)

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

500 g beef mince
2 aubergines
1 onion
2 garlic cloves
400 g tinned chopped tomatoes
4 tbsp olive oil
40 g butter
40 g plain flour
500 ml whole milk
1 eggs
50 g parmesan, grated
0.5 tsp ground cinnamon

Nutrition (per serving)

Calories: 729 kcal
Protein: 38.3 g
Carbohydrate: 24.6 g
of which sugars: 15 g
Fat: 52 g
of which saturates: 21.2 g
Fibre: 5.8 g
Salt: 1.13 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Heat the oven to 200C (180C fan, gas 6). Slice the aubergines into rounds, brush with 2 tablespoons of the olive oil and roast on trays for 20 minutes until softened and lightly coloured.
2
Meanwhile, finely chop the onion and crush the garlic. Fry the beef mince in the remaining oil until browned with no pink remaining, then add the onion and garlic and cook for 5 minutes.
3
Stir in the tinned chopped tomatoes and ground cinnamon, season well and simmer for 15 minutes until thickened.
4
Reduce the oven to 180C (160C fan, gas 4). For the bechamel, melt the butter in a saucepan, stir in the flour and cook for 1 minute, then gradually whisk in the milk until smooth. Simmer for 5 minutes, stirring, until thickened, then leave to cool slightly before beating in the egg and half the parmesan.
5
Layer half the aubergine slices in a baking dish, spoon over the beef sauce, then top with the remaining aubergine slices.
6
Pour over the bechamel, scatter with the remaining parmesan and bake for 35 minutes until golden and set.
7
Rest for 10 minutes before cutting into squares to serve.

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