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Greek Aubergine Moussaka Recipe

Greek Moussaka, is perhaps the most well known Greek dish throughout the world and generally comes in 3 varieties: aubergine, courgette or potato.

Feel free to substitute the aubergines in this recipe for slices of potato or courgette to try the other versions of this recipe.

(Serves 6)

500g of minced lamb or beef
4 large, firm aubergines
2 onions
4 cloves of garlic
400g tin tomatoes,chopped
1 small tin of tomato puree
100g of grated hard cheese
1 teaspoon of chopped fresh parsley
Half teaspoon of chilli powder
Sunflower oil
Salt and freshly milled black pepper


Without peeling the aubergines, cut them into thin slices. Spread them out and sprinkle them with salt,  leave until the water has come out, then turn over and do the same.

Coarsely chop the onions and finely chop the garlic.grate the cheese and finely chop the parsley.

Heat 2 tablespoons of oil in a frying pan and gently fry the onion for around 5 minutes, adding the garlic for the last minute or so. Add the minced meat, and keep frying, whilst stirring for another 5 minutes.

Add to this mixture the tomatoes, spices, tomato puree and let cook for a further 10 minutes whilst stirring frequently.

Dry the aubergines, then dip each side into flour. Heat another 2 tablespoons of oil in a frying pan and cook the aubergines for around 5 minutes each side until a lovely, golden brown. Once cooked, drain the aubergines and if necessary, remove excess oil with absorbent paper.

Heat the oven to 180°c. In a large oven proof dish, place alternate layers of aubergines, mince, finally finishing with a layer of aubergines.

Sprinkle with grated cheese and cook in the oven for around 20 minutes.


Another option is to mix the grated cheese into a litre of natural Greek yoghurt and pour this on the mixture before cooking ... delicious!