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Rating: 3
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Serves Prep Time Cook Time
4people 20minutes 45minutes
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moussaka (main)
  1. Preheat oven to 180c
  2. Wash the aubergines and cut into 1 cm round slices across the width of the aubergine Sprinkle salt onto the slices and leave for 10 minutes
  3. Finely chop the onion & garlic
  4. Fry the finely chopped onion in the oil over a medium heat, until it turns translucent
  5. Add the garlic and continue to
  6. Add the Quorn mince, garlic, oregano, mint, bay leaves & the cinnamon stick Fry for another 2 minutes, stirring occasionaly
  7. Add flour, red wine, chopped tomatoes, tomato puree.
  8. Simmer for 30 minutes
  9. Add salt & pepper to taste
  10. Rinse the aubergine slices and pat dry. Fry the aubergine slices in the vegetable oil for 2 to 3 minutes on each side. Place on kitchen paper to soak up any excess oil.
  11. Peel and slice the potatoes into 1/2 cm round slices. Par-boil the potato slices for 5 minutes. After 5 minutes gently drain and cool under running cold water.
make the white sauce
  1. To create the roux, add the butter and flour (equal quantities) to a saucepan over a low to medium heat. Keep stirring until the ingredients come together.
  2. Add a small quantity of milk and keep stirring to remove any lumps.
  3. Keep adding the milk and stirring until a white sauce of the desired consistency is reached (thick soup).
  4. Add half of the grated parmesan and the beaten egg. Cover to prevent a skin forming.
build the moussaka
  1. Add a layer of the moussaka mince, followed by sliced potato and then sliced aubergine. Repeat twice more.
  2. Cover the dish with the white sauce and sprinkle the remainder of the parmesan over the dish.
  3. Bake at 180c for 45 minutes.
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One thought on “Moussaka

  1. That is a very good tip particularly to those fresh to the blogosphere.
    Brief but very precise info… Thanks for sharing this one.
    A must read post!

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