There’s no better way to make a meal seem like it has taken a lot more effort than it actually has than by making an exotic foreign dish. Greek food has a reputation for being part of the healthy ‘Mediterranean diet’ which never cuts corners on flavor but always offers nutrition; all without containing too many calories. Moussaka is a traditional Greek dish that has been made for generations. The subtle yet distinctive flavors of red wine, marjoram, oregano and garlic all play their part in making a meat, vegetable and cheese dish into something that is delicious when served with a fresh salad all year round.
Knowing how to make classic Moussaka is something that can come in handy for a whole range of different mealtimes and occasions. So, here is the only moussaka recipe you’ll ever need:
Ingredients
As with many Greek dishes, there is a main ingredient (in this case minced lamb) and a small number of flavorings that all come together to produce a gorgeous result:
You will need:
- 4 tbs oil
- 450g (1lb) minced lamb
- 1 medium onion, chopped
- 2 small aubergines, sliced
- 2 tbs tomato purée
- 75ml (3fl oz) red wine
- 1 tsp Schwartz marjoram
- ½ tsp Schwartz oregano
- ¼ tsp Schwartz garlic granules
- 450ml (¾ pint) cheese sauce
- 50g (2oz) cheddar cheese, grated
Preparation
It only takes about ten minutes to prepare your moussaka initially. Firstly, pre-heat the oven to 180°C, 350°F, Gas Mark 4. Then sprinkle the aubergines with salt,cover them and set aside for 30 minutes.
Fry the lamb and onion in a pan until sufficiently brown and then drain any excess liquid. You then simply stir in the tomato purée, red wine, marjoram, oregano and garlic granules and simmer for a further 5 minutes.
Next, rinse and pat dry the aubergines. Use a large frying pan and cook the aubergines in batches. Finally, layer the lamb mince mixture that you have made with the aubergines in an oven-proof dish. All you then have to do is pour over the cheese sauce and sprinkle it with grated cheese.
Cook
Cooking time in the oven is approximately 45 minutes, until the topping goes a lovely golden brown color. Total cooking time is usually just over an hour.
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I am so tired of eating the same foods all of the time. I can’t cook very well, but I will copy this recipe and ask my wife to make this for supper some night. I had to look up what “aubergines” are. Thanks!
I have to be honest and had no idea what this was before I read this post. It sounds really good, and I am also tired of eating the same bland food. I just might just have to try this!!
I’ve always wanted to try Moussaka.