Moussaka – Caroline’s Cooking

Primarily based on the standard Greek dish, this tasty moussaka is consolation meals at it is best – a tasty lamb and tomato base, eggplant and tacky sauce. Actually scrumptious.

Moussaka – Caroline’s Cooking

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Consolation meals get their title for a purpose – they are typically actually warming dishes and be full of issues that make us really feel heat and fuzzy. Cheese is usually in there, as is pasta. I believe the feel helps; issues which can be creamy and simple to eat are little doubt simpler to really feel affection for.

I believe typically dishes that take a little bit longer to make may also have an identical place in our hearts as you admire the trouble, so suppose when you’ve one thing that’s each!

Moussaka – Caroline’s Cooking

For our household, moussaka is unquestionably up there as a consolation meals, and I admit it takes a little bit longer to make, however it’s so price it and one thing we actually take pleasure in just a few occasions over the colder climate.

For these not acquainted, it’s form of like a lamb-meat lasagna however with eggplant/aubergine as a substitute of pasta. It has that unbelievable mixture of a flavorful, tomatoey-meat sauce, a easy tacky sauce and eggplant/aubergine that simply soften into all of it. A scrumptious dish, and so supreme to deliver to the second a part of Fiesta Friday‘s anniversary get together.

True, as I stated and as you will notice, it isn’t the quickest factor to make however a big half of that’s time simply left within the oven, and there is not something that’s actually difficult. Additionally it is made a bit longer by the actual fact you actually do want to offer the eggplant/aubergine a pre-cook and that, together with making the meat filling and cheese sauce takes a little bit of time. Nonetheless, it’s most positively price it and you may make issues simpler for your self. I typically use two pans to cook dinner the eggplant/aubergine to hurry issues up, and cook dinner the meat on the identical time. The one factor is the cheese sauce is greatest left to the top so it does not develop a pores and skin because it cools.

Moussaka – Caroline’s Cooking

Making ready forward

You may simply make this as much as the place you place it within the oven few hours earlier than (if not the day earlier than should you refrigerate), then give it the ultimate cook dinner. Additionally, I all the time make a big batch to do at the least two meals. It’s going to reheat within the oven (approx 30min at 350F/175C) with out being a lot totally different from the primary time, other than the cheese sauce being rather less runny.

It’s going to additionally freeze and re-heat within the microwave (though typically much less evenly, so that you would possibly want to interrupt it up, however even wanting much less fairly it tastes pretty much as good!).

Moussaka – Caroline’s Cooking

As I say, this can be a splendidly comforting meal with wealthy, scrumptious flavors of lamb, easy tender eggplant/aubergine and creamy, cheesiness that each one comes collectively in every chew but in addition are individually distinguishable. Nothing is just too sturdy, simply scrumptious. For my toddler son, I make some couscous or rice and blend a few of the moussaka by means of, breaking apart the eggplant/aubergine and he loves it. All of us do, and typically it is troublesome to make it final just a few meals fairly than us simply pigging out.

I admit this moussaka recipe has misplaced a little bit of it is authenticity as I’ve made and tailored through the years. However I believe any loss is gained in a really scrumptious meal. It is a agency favourite in our home and I hope you will give it a attempt to take pleasure in it as a lot as we do.

Moussaka – Caroline’s Cooking

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Moussaka – Caroline’s Cooking

Print Recipe


Moussaka is a basic Greek dish that is excellent consolation meals. This model might not be fully conventional, nevertheless it’s positively scrumptious. A household favourite.

Prep Time20 minutes

Prepare dinner Time1 hr 10 minutes

Complete Time1 hr 30 minutes

Course: Important Course

Delicacies: Greek

Servings: 6 -8

Energy: 771kcal

Writer: Caroline’s Cooking



  • 2 eggplant aubergine, massive
  • 3 tablespoon olive oil for frying, or extra as wanted
  • 1 tablespoon olive oil
  • 1 onion massive
  • 3 cloves garlic or 2 if massive
  • 2 lb floor lamb 900g lamb mince
  • 28 oz chopped tomatoes or use 1x 26.46oz/750g carton – I favor finely chopped
  • 1 tablespoon blended herbs eg Italian blended herbs
  • salt and pepper
  • 2 tablespoon butter 25g
  • 3 tablespoon flour
  • 1 ¼ cups milk 300ml
  • 1 ⅓ cups onerous cheese – counsel Jarlesberg 100g, grated
  • 1 egg


  • Preheat the oven to 375F/190C.

  • Slice the eggplant/aubergine in round ½in/1cm slices and lay out flat. Sprinkle with a little bit salt and go away a pair minutes (do not be tempted to skip – it does assist draw out any bitterness and apparently cease them absorbing as a lot oil).

  • Warmth a little bit olive oil in a skillet/frying pan over a medium-high warmth. Dry the slices of eggplant/aubergine and brush off the salt. Fry the eggplant/aubergine slices in batches till gently browned on either side. Do not be tempted to make use of an excessive amount of oil – simply sufficient to cease them sticking. When cooked, put to at least one aspect. If they’re oily, dry on paper towel (you may as well put oilier ones on high off different slices you’re cooking and a few will drain out to assist these ones not stick if you flip over).

  • Warmth the tablespoon oil in one other pan over a medium warmth. Cube the onion and add to he pan. Cube the garlic small and add as properly.

  • Prepare dinner the onions and garlic for round 5 minutes till tender however not browning then add the lamb.

  • Brown the lamb – chances are you’ll want to show up the warmth a bit – till it’s all cooked then add the tomatoes, herbs and a few salt and pepper. Stir properly and put aside.

  • In one other pan, soften the butter over a medium warmth. Add the flour and stir properly, cooking till it begins to change into barely nutty, a minute or two.

  • Flip the warmth down a little bit and add the milk regularly, stirring in properly as you go, round ½ cup at a time, urgent any lumps to the aspect of the pan to take away. Don’t be concerned if nonetheless a pair.

  • Add the vast majority of the cheese (hold again a pair handfuls) and blend by means of so it melts. Take away from the warmth, add the egg and whisk it by means of.

  • Begin layering up your dish in a big oven dish – put half the meat combination on the underside, adopted by half the eggplant/aubergine slices protecting, overlapping barely, then some sauce. Use roughly half the sauce however rather less as you need extra on high if something.

  • Then gently unfold out the remainder of the lamb on high, adopted by the remaining eggplant/aubergine in a layer and eventually the final of the sauce. Sprinkle the cheese you saved again excessive.

  • Bake for approx 40mins till golden brown on the highest.


Energy: 771kcal | Carbohydrates: 22g | Protein: 37g | Fats: 59g | Saturated Fats: 25g | Ldl cholesterol: 179mg | Sodium: 504mg | Potassium: 1079mg | Fiber: 6g | Sugar: 12g | Vitamin A: 695IU | Vitamin C: 17.5mg | Calcium: 342mg | Iron: 4.8mg

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Moussaka – Caroline’s Cooking


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