Meat-based recipe
Layers of browned aubergine, gently spiced lamb and tomato are finished with a creamy béchamel crust. It is a rewarding way to use glossy homegrown aubergines from a warm greenhouse or polytunnel alongside ripe tomatoes and herbs.
Ingredients
- 2 large, about 700g, sliced lengthways into 8mm slices Aubergines
- 500g Lamb mince
- 1 large, diced Onion
- 400g, chopped Ripe tomatoes
- 2 cloves, crushed Garlic
- 1 tbsp Tomato purée
- ½ tsp Ground cinnamon
- 1 tsp Dried oregano
- 3 tbsp, divided Olive oil
- 40g Butter
- 40g Plain flour
- 500ml Milk
- 50g, finely grated; check rennet if vegetarian suitability matters Hard cheese
- 1, beaten Egg
- a pinch Ground nutmeg
- to taste Salt and black pepper
Equipment
Two baking trays · Large frying pan · Medium saucepan · Deep 2-litre ovenproof dish
Method
- Heat the oven to 220°C (200°C fan). Brush aubergine slices with 2 tbsp oil, season and arrange in a single layer on trays. Roast for 20–25 minutes, turning once, until soft and lightly browned; set aside. Reduce oven to 190°C (170°C fan).
- Heat the remaining oil in a frying pan. Cook onion for 6 minutes until soft. Add lamb mince and brown for 8–10 minutes, breaking it into small pieces. Stir in garlic, cinnamon and oregano for 30 seconds.
- Add tomato purée and chopped tomatoes. Simmer uncovered for 15–20 minutes until thick, not watery; season to taste. Spread a little lamb sauce in the dish, layer aubergine and sauce, and finish with aubergine.
- For the topping, melt butter in a saucepan. Stir in flour for 1 minute, then whisk in milk gradually. Bring to a gentle simmer, whisking until smooth and thick enough to coat the back of a spoon, about 5–7 minutes. Remove from heat; stir in cheese, nutmeg and a little pepper. Cool 5 minutes, then whisk in egg.
- Pour the topping over the layers and bake for 35–40 minutes until set, puffed and golden at the edges. If the top colours too quickly, lay foil loosely over it. Rest for 15 minutes before cutting so layers hold.
- Ensure the centre is piping hot; if checking with a thermometer, the lamb layer should reach 75°C for 30 seconds. Serve warm.
Allotment tip
Roasting aubergines first gives them a soft, silky texture without soaking up a large amount of frying oil.
Cooking tips
Let the tomato-lamb sauce reduce until a spoon drawn across the pan leaves a brief clear trail. A loose sauce makes the moussaka slide when sliced.
Common mistakes to avoid
Do not add egg to very hot béchamel or it can scramble. Cool the topping briefly and whisk continuously as the milk thickens.
Serving suggestions
Serve with a crisp green salad and bread. The dish is rich, so simple accompaniments work best.
Seasonal allotment note
A late-summer recipe for aubergines and ripe tomatoes. UK outdoor aubergines are less dependable in cool regions; use greenhouse-grown fruit or shop-bought aubergines when needed.
Ingredient swaps
Use beef mince if lamb is unavailable and add a little extra oregano. For a gluten-free topping, use a labelled gluten-free flour blend; for dairy-free, choose a suitable plant drink and fat, noting the texture will differ.
Allergens: Milk (butter, milk and cheese) Gluten (plain flour) Egg
Storing leftovers
Cool within 2 hours, cover and refrigerate; eat within 48 hours or freeze in portions. Reheat once until steaming hot in the centre. Thaw frozen portions in the fridge before reheating.