Mouth-watering Moussaka recipe

  • 2 aubergines, sliced into rounds
  • 2 tbsp olive oil, plus extra for brushing
  • 750g beef, lamb or pork mince
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • ½ tsp ground cinnamon
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 2 x 400g cans plum tomatoes
  • Salt and freshly ground black pepper


For the cheese sauce

  • 40g butter
  • 40g plain flour
  • 600ml milk
  • Freshly grated nutmeg
  • 2 egg yolks
  • 75g mature cheddar, grated


Prep time: 1 hour, Cook time: 30-45 mins, Serves: 6-8

1. Preheat the oven to 200 degrees C /180 degrees C fan oven / gas mark 6. Brush the rounds of aubergine with oil and place on an oiled baking sheet. Bake in the oven for 20-30 minutes until just golden.

2. While the aubergines are cooking, brown the mince in a pan in batches until golden. Spoon into a bowl.

3. Drain any fat from the pan and return it to the heat, Add the olive oil and sauté the onion and garlic over a gentle heat for about 10 minutes until starting to soften. Stir in the cinnamon and fresh herbs (no need to chop the herbs – just drop in whole sprigs, and pull out the stalks once cooked, leaving behind the fragrant leaves).

4. Return the mince to the pan with the tomatoes, using the back of a wooden spoon to break them down. Season well, cover, bring to a simmer and cook for 40-50 minutes until tender.

5. Meanwhile, cook the cheese sauce. Melt the butter in a pan and stir in the flour. Cook for 1 minute until bubbling. Slide the pan off the heat and slowly stir in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 2-3 minutes until thickened. 

6. Cool the sauce a little, then season with nutmeg, salt and pepper and stir in the egg yolks and half the cheese. 

7. Create alternating layers of mince and aubergine in a large ovenproof dish, finishing with layers of aubergines. Spoon over the sauce, then sprinkle with the remaining cheese.

8. Reduce the oven temperature to 180 degrees C / 160 degrees C fan oven / gas mark 4. Bake the moussaka for around 30-45 minutes until golden on top. Allow to stand for 15 minutes before serving.

Find this recipe and more in the Ideal Home Show Cookbook.



The Ideal Home Show Cookbook

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Berghoff Castline Non Stick Roasting Pan

Berghoff Castline Non Stick Saucepot

Berghoff Castline Non Stick Grill Pan

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