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Moussaka

A delicious and comforting twist on traditional Greek moussaka, combining lamb, eggplant, and a creamy béchamel sauce in a slow cooker for a rich, family-friendly meal.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

For the meat sauce
  • 2 tsp vegetable oil For frying the lamb
  • 400 g lamb mince Ground lamb is budget-friendly
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tbsp dried oregano Signature herb
  • 1 tsp ground cinnamon Adds warmth and flavor
  • 2 bay leaves (optional)
  • 690 g jar passata Tomato sauce base
  • 1 tsp sugar Balances acidity
  • 350 g small or baby new potatoes To be cooked with the sauce
  • salt Salt and freshly ground black pepper
For the aubergines
  • 1 large or 2 small aubergines, cut into cubes Browning reduces bitterness
  • 1 tbsp vegetable oil For frying aubergine
For the béchamel sauce
  • 40 g butter For the sauce topping
  • 40 g plain flour
  • 400 ml milk
  • 50 g Parmesan or extra mature cheddar, finely grated Cheese for topping
  • 1 free-range egg

Method
 

Preparing the meat sauce
  1. Turn the slow cooker to high to heat it up.
  2. In a frying pan, heat 2 tsp vegetable oil, add the lamb mince, and cook until browned. Optionally, drain any excess fat.
  3. Reduce the slow cooker heat to low, and add the cooked mince along with onion, garlic, oregano, cinnamon, bay leaves, passata, 250ml water, salt, pepper, and sugar. Cook for 2.5-3 hours on low.
Preparing the aubergines and potatoes
  1. Wipe out the frying pan, then heat 1 tbsp vegetable oil to brown the aubergine cubes in batches; set them aside when done.
  2. Stir the browned aubergine and potatoes into the slow cooker mixture, cooking on low for another 3 hours until the potatoes are tender.
Making the béchamel sauce
  1. For the topping, melt the butter and flour in a pan for about 2 minutes.
  2. Gradually stir in the milk to make a smooth sauce, and continue to cook until bubbling.
  3. Remove from heat, mix in the cheese, season with salt and pepper, and then beat in the egg.
Assembling and grilling
  1. Transfer the lamb mixture to a shallow baking dish, season again, stir in water if needed.
  2. Spoon the béchamel sauce over the top, and grill until browned.

Notes

Serve hot, garnished with fresh herbs like parsley or dill. Pairs well with a salad or crusty bread. For leftovers, store in an airtight container in the refrigerator for up to 4 days, or freeze for up to three months.