This is a very simple Moussaka recipe but it does take time to put together the various components. If you make a big batch it’s well worth it. I like assembling the Moussaka in a number of different sized dishes and freezing a few so that I have something perfect for a supper alone in front of the TV as well as for a family or friends get together at short notice.

I made the Moussaka with my home grown eggplants yesterday and it was amazing.

If you are in the lucky position to have leftovers you can reheat from the fridge over the next 2-3 days. If the Moussaka hasn’t been frozen previously, cut any cooked leftovers in squares, cover in glad wrap and pop in the freezer.

6 medium eggplants, sliced 5mm thick 
(try and grow your own for quite an incredible experience)
sea salt flakes eg maldon
olive oil
500g lamb mince
250g pork mince
 and 250g veal mince (if you don’t eat pork just substitute 500g beef mince for the pork and veal)
2 onions, finely diced
3 cloves garlic, sliced thinly
2 tablespoons dried oregano
2 tablespoons thyme
 1 tablespoon rosemary
 2 cinnamon quills
1.6kg crushed tomatoes
3 tablespoons tomato paste
2 ½ cups water
12 large kipfler potatoes, sliced 5mm thick


175g butter
175g plain flour
1L full cream milk, warmed
 (extra if the sauce is a bit thick)
175g kefalograviera cheese, grated
2 eggs
Extra kefalograviera cheese and parmigiano reggiano cheese, grated


Put eggplant in one layer on a dish or rack and sprinkle with salt. Cover with muslin/clean chux or paper towel and set aside for 30 minutes (this removes bitter juices from the eggplant).

Heat a tiny bit of olive oil in a large frying pan or saucepan, add lamb, pork and veal mince and brown, breaking it up with your wooden spoon (before you touch it too much let is get browned on the bottom). Add onion and cook until softened. Add garlic, oregano, thyme, rosemary and cinnamon and cook for a few minutes, stirring.

 Add crushed tomatoes, tomato paste and water, season with salt and pepper bring to the boil, reduce heat to low and simmer for 1½ hours. Check seasoning.

In the meantime, gently simmer potatoes until just cooked through but not falling apart. Drain.

Pat dry eggplant (trying to remove any surface salt, but don’t wash the salt off the eggplant with water because eggplant will soak up the water) and pan fry on each side until golden yet still firm. Drain on paper towel.

For béchamel, melt butter in a heavy based saucepan. Add flour, stir over a low heat for 2 minutes. 
Slowly add warm milk, stirring continuously until thick. Add extra milk if sauce is too thick. 
Whisk in keflagraviera cheese and eggs, season to taste.

 Don’t add too much salt to the meat sauce or béchamel (although do season it) because the eggplant was salted.

To assemble, oil the casserole dishes (pick a few different sizes to give you options later) and layer as follows. Sauce, potato, Sauce, potato, Sauce, eggplant, sauce, potato, eggplant and remaining sauce (if your ingredients don’t stretch to make all those layers, depending on the sizes of dishes you choose, just miss some out).
 Cover with béchamel and grate extra cheese over. Bake for about 45 minutes until browned and béchamel has set.


Kamilla x


Categories: Freezer ideas, Recipes

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One Comment on “Moussaka”

  1. Bec
    13/02/2012 at 6:47 am #

    Yum! This looks delicious! Love the idea of making different sizes to freeze for sufferer occasions. Divine

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