Try the Hairy Biker's recipe for a classic Greek moussaka.


  • 2 eggplants, cut into 1cm/½in dice

  • 1 tbsp fine sea salt

  • 750g/1lb 10½oz lamb mince

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 tsp dried oregano

  • 1½ tsp dried mint

  • 2 bay leaves

  • 1 cinnamon stick

  • 1 tbsp plain flour

  • ½ tsp flaked sea salt, plus extra for seasoning

  • 200ml/7fl oz red wine

  • 1 x 400g/14oz can chopped tomatoes

  • 2 tbsp tomato purée

  • 7 tbsp olive oil

  • 500g/1lb 2oz Maris Piper potatoes, peeled, sliced into 1cm/½in slices

  • sea salt and freshly ground black pepper

  • For White Sauce

  • 50g/2oz butter

  • 50g/2oz plain flour

  • 400ml/14fl oz milk

  • 1 tsp finely grated nutmeg

  • 25g/1oz finely grated parmesan

  • 1 free-range egg, beaten


  • 1.

    Place the eggplant pieces in a colander and sprinkle with salt. Set aside for 10 minutes.

  • 2.

    Put the lamb, onions, garlic, oregano, mint, bay leaves and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.

  • 3.

    Stir in the flour, salt and plenty of freshly ground black pepper. Add the wine, tomatoes, tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. Set aside.

  • 4.

    Rinse the eggplant pieces under cold running water and pat dry in a clean tea towel. Heat three tablespoons of the oil in a heavy-based frying pan and fry the eggplants for 2-3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.

  • 5.

    Cook the potatoes in boiling water for five mintues, then drain in a colander under running water until cold.

  • 6.

    Preheat the oven to 180C/350F/Gas 4.

  • 7.

    For the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper.

  • 8.

    Remove the saucepan from the heat and quickly stir in the beaten egg. Cover the surface of the sauce with clingfilm to prevent a skin forming.

  • 9.

    Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of potatoes and a layer of eggplants. Repeat the layers twice more, finishing with the eggplants. Pour over the white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 309kj
  • Fat Total 21g
  • Saturated Fat 8g
  • Protein 11g
  • Carbohydrate 16g
  • Sugar 5g
  • Sodium 551mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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