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Moussaka Recipe

Updated: Mar 22, 2022

If you're only going to try one of our recipes, then we urge it to be this one, this meal is extremely decadent and yet surprisingly simple.

As with all iconic dishes of the world every home in every region has its very own variation. This dish is commonly found in Egypt, the Balkans and the Middle East and of course Greece, so this is our take on the recipe.


Okay so before we get started, there's a few decisions that need to be made, do you go for Mince Lamb or Beef? for us its lamb but you can go with whichever you prefer.


You could opt for potatoes instead of the more traditional aubergine.


In this recipe we have chosen to bake the aubergine rather than the traditional frying, you could stick to the more traditional way, however we prefer the lighter taste of the bakes aubergine, it still adds a wonderful flavour to the dish but without the extra frying. We will leave this decision up to you.



Shopping List (You can adjust this recipe to make a smaller batch if you prefer)


For the Bolognese and layers:


3 Large Aubergines

1 kg Mince Meat (Lamb or beef, we used Lamb)

5 Large White Onions

4 Tbsp Sunflower Oil


Béchamel Sauce:


60g Butter

5 Tbsp flour

2 1/2 cups of milk, full fat or Semi Skimmed

1/2 cup grated cheese


For the topping:


1/3 Cup Panko breadcrumbs


So what are the components of Moussaka ?


Stage one:

You start buy salting & sweating you aubergine, then cook the Aubergine


Stage two:

Cook the meat Bolognese sauce, this is a thicker less watery version of that you would normally cook for Lasagne.


Stage three:

We cook our thicker than usual béchamel sauce


Stage four:

Layer up and bake in the oven.


So lets get started:


1. Slice you aubergine into thin slices, salt you aubergines, this is an important and lay on a greased baking tray, brush with some sunflower oil and bake in the oven at 200 degrees until golden.


2. Whilst that bakes start your Bolognese Sauce, this is how we do it;

Start by browning the meat until the juices run dry, add in all the finely chopped onions and mix well, allow the onions to soften and add in the sunflower oil. Allow to brown and add in the salt and 10 Spice Hararat. Mix well, add in the tomato puree and boiling water, bring to the boil and then simmer down and allow to cook for 45 minute on a medium/low heat.


3. Check on your aubergine and if golden and soft, take out of the oven and allow to rest.


4. Once your Bolognese Sauce is almost cooked you need to get started on the thicker béchamel sauce


5. For the béchamel sauce, melt butter in a pan over a medium heat add you flour and stir constantly for at least a minute or two until it turns golden.


6. Slowly add in the milk, and keep stiring using a whisk until it thickens.


7. Remove from the hob and whisk in the pumpkin spice , cheese adding salt and pepper to taste.


8. Pre heat your oven to 180 degrees.


9. You are now ready to begin your layering as all the components are now ready...


Layer 1. Layer 2.



Layer 3 Layer 4



Layer 5 Layer 6



Once you have added the final layer of breadcrumbs your ready to bake for around 30-40 minutes but keep checking on the bake to ensure it doesn't brown too much.


Allow to stand for about 10 minutes and then you are ready to serve.


We hope you love this recipe as much as we do, this one really is a flavour bomb and one that we would class as a family favourite.


Don't forget to tag us in your bakes !


Warm Regards

The Gp Spices team !

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