Moussaka
Real moussaka is a Sunday-afternoon commitment, so this is the honest weeknight cousin: one small pan, thin layers, and a grill finish instead of an hour in the oven. Same cinnamon-and-lamb soul, roughly one hundredth of the washing up.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Heat the grill to high. Brush the aubergine rounds with 1 tbsp olive oil, season, and grill 4 minutes per side until soft and browned at the edges.
Meanwhile fry the onion in the remaining oil in a small ovenproof skillet over medium-high heat for 2 minutes, then add the lamb and break it up.
Cook the lamb hard for 5 minutes until no pink remains anywhere and any juices run clear, then stir in the tomatoes, cinnamon, oregano, salt and pepper and simmer 3 minutes until thick.
While it simmers, melt the butter in a small pan over medium heat, whisk in the flour for 30 seconds, then whisk in the milk and cook 2 minutes to a thick, smooth sauce; season and stir in half the cheese off the heat.
Lay the grilled aubergine over the lamb, spoon the white sauce on top, scatter the rest of the cheese, and grill 3 to 4 minutes until blistered and golden. Rest 2 minutes before serving.
Read all that and thought “absolutely not”?
Completely fair. Moussaka is sitting in the Greek kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Greek kitchen
Lemon, oregano and a suspicious amount of feta.