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NeverFeeds AU Recipes

Home-Style Moussaka

with Roasted Eggplant & Golden Béchamel

Lamb ⏱ 1 hr 20 min Medium 2 baking trays · Large frying pan · Saucepan · Medium baking dish

Layers of roasted eggplant, warmly spiced mince and golden béchamel.

Cooking for people — ingredients update automatically

Ingredients (for 4)

Pantry basics not counted above: a pinch of nutmeg, and salt & pepper to taste. Allergens: Dairy, gluten.

Method

  1. Roast eggplant

    Heat oven to 190°C fan-forced (210°C standard). Brush eggplant lightly with oil, season and roast for 20–25 minutes, turning once, until soft and browned.

  2. Make the mince layer

    Cook onion in a frying pan until soft. Add mince and brown well. Stir in garlic, tomato paste, tomatoes, oregano and cinnamon. Simmer 15 minutes until thick; season.

  3. Make béchamel

    Melt butter in a saucepan, stir in flour for 1 minute, then gradually whisk in milk. Cook until thick. Stir in half the parmesan and a pinch of nutmeg.

  4. Layer

    Arrange half the eggplant in a baking dish, add mince, then remaining eggplant. Spread béchamel over the top and finish with remaining parmesan.

  5. Bake

    Bake 25–30 minutes until bubbling and golden. Rest 10 minutes before slicing.