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Recipe

Moussaka

  • 1 hour 50 mins
  • Serves 8
  • Hard

There are so many versions of moussaka out in the world, that sometimes it’s tricky to know which is going to taste the best.

Using high protein SuperNutrio Semi Skimmed Milk in the bechamel sauce, makes this moussaka recipe the one to add to your family recipe book.

The filling is rich with wine and spices, the topping decadent with eggs and SuperNutrio Semi Skimmed Milk, and once cooked flavours meld together for a perfect bubbling dish of moussaka goodness.

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Instructions

  1. For the filling, peel the potatoes and then slice them into rounds with a thickness of about 5mm. Place the sliced potatoes into a large pot, add 1 tsp of salt and enough water to cover the potatoes.
  2. Put the pot on a high heat, bring the water to a boil and let the potatoes cook until they are soft enough to poke with a fork, but not completely soft, this should take about 5 minutes.
  3. Once they’re cooked, use a colander to immediately drain away the water and let them sit in the colander until needed.
  4. Wash and dry the aubergines and slice off the ends. Cut each aubergine into round slices roughly around 5mm.
  5. In a large non-stick frying pan add 4tbsp of olive oil. On a medium heat, fry the aubergine slices, in a single layer and in batches, until each slice becomes golden and soft, around 5-7 minutes - turning half way through cooking.
  6. Once cooked, lay on kitchen paper to drain and set them aside until needed – You may need to add more olive oil to the pan when cooking the remaining slices.
  7. Once all the aubergine slices are cooked and out of the pan, add two more tbsp of olive oil to the pan along with the chopped onion, pinch of salt, brown sugar, minced garlic, oregano, cinnamon, chopped chilli and bay leaves.
  8. On a low to medium heat, let the onions cook, occasionally stirring, until they are soft and translucent – around 10-12 minutes.
  9. Remove the cooked onion mixture to a plate and set it aside until needed.
  10. Add 2 more tbsp of olive oil to the pan, and on a medium heat, cook the lamb for around 8-10 minutes – stir and break down the mince as it cooks so there are no big lumps.
  11. Add the onion mixture back in with the lamb and give everything a really good stir. Let it cook for another 3 minutes.
  12. Pour the red wine in the pan and after a good stir, let it simmer on a medium heat until the liquid has reduced by about half – Stir occasionally so that the mixture doesn’t stick to the bottom of the pan.
  13. Add the tomato puree to the pan along with 200ml of water. Season with salt and pepper and after another stir, let it simmer on a low heat for around 15-20 minutes until the sauce has reduced and thickened.
  14. Once thickened, remove the bay leaves and discard them. Switch off the heat and let the filling sit until needed.
  15. For the bechamel sauce, place the SuperNutrio Semi Skimmed Milk in a saucepan and heat it to just below boiling point. Once hot, set it aside until needed.
  16. Place the butter into a medium saucepan and let it melt.
  17. Once melted, add the flour, mix it altogether and let it cook, on a low heat, for two minutes, stirring constantly.
  18. Take the flour mix off the heat and slowly pour in the milk, whisking constantly.
  19. Put the pot back on a low heat and keep whisking, until the sauce thickens.
  20. Once thick, once again remove the pot from the heat and add the grated parmesan, nutmeg, 1 egg and the 1 egg yolk and whisk until the parmesan has melted and the sauce is smooth.
  21. Give it a taste and add salt and pepper to your own liking. Mix all together until what’s left is a smooth, creamy bechamel sauce.
  22. Heat the oven to 180C/ 160F/ Gas Mark 4. Set a large oven proof dish on a oven proof tray.
  23. To assemble, Lay 1/3rd meat on the bottom and spread it out to cover the entire bottom of the dish.
  24. Lay ½ the aubergine slices over the meat, spreading them out over the entire layer of meat.
  25. Lay ½ the potato slices over the aubergine, spreading them out to cover the entire layer of aubergine.
  26. Remaining 2/3rd of the meat – Spread it out so it covers the entire layer of potatoes.
  27. Remaining aubergine slices, spreading them out so they cover the entire layer of meat.
  28. Remaining potato slices, spreading them out so they cover the entire layer of aubergines.
  29. Pour all of the bechamel sauce, taking care to spread it over the entire layer of potatoes. Smooth the top.
  30. Place the tray with dish of moussaka in the hot oven, and cook until the top is a deep golden brown and it’s piping hot in the centre – about 50-60 minutes.
  31. Let the cooked moussaka sit uncovered for 10 minutes before serving.