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Moussaka

Prep Time:

10 Minutes

Cook Time:

60 Minutes

Serves:

6 Servings

Level:

Slow Cooker

About the Recipe

Goes well with a summer side salad - diced cucumber, tomatoes, red onion, rocket, and olives.

Ingredients

  • 2 large or 4 small Aubergines

  • 1 White Onion

  • 500g 10% Minced Beef

  • 1 Garlic Clove

  • 400g Canned Tomatoes

  • 1 tbsp Tomato Purée

  • ½ tsp Dried Oregano

  • ½ tsp Ground Cinnamon

  • ¼ tsp Black Pepper

  • 2 eggs, beaten

  • 180ml Greek Yoghurt

  • 100g Grated Mozzarella

Preparation

Step One

Preheat the oven to 190 degrees C.


Step Two

Prepare vegetables ready to add - slice the aubergine, diced onion, and garlic.


Step Three

In a large baking tray arrange the sliced aubergine in a single layer, sprinkle with salt, and bake for 10 mins, turn over and bake the other side for 10 more minutes.


Step Four

Whilst the aubergine is cooking, fry the onion and garlic until fragrant, add the meat and cook until browned.


Step Five

Stir in the tomatoes, tomato puree, oregano, cinnamon, cumin, and black pepper. Cook until thickened, about 10 mins.


Step Six

In a casserole dish, layer half the aubergines, the mince mixture.

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