Simple Moussaka

A Stokes recipe by one of our Food Lovers

  • Serves 4
  • 1 hour
Taste without compromise

What you'll need

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Bottle 300g
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Case 6x 300g
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Squeezy 505g
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Bottle 320g
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Case 6x 320g
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Add Selected Products
From your local shop
  • 500g minced lamb
  • 3 or 4 Maris Piper potatoes
  • 2 medium Aubergines
  • Fresh oregano
  • 3 crushed garlic cloves
  • 1 chopped red onion
  • 1 x 400g can chopped tomatoes
  • 250g diced vine Tomatoes
  • 165g Creamed Cheese (M&S or Philly)
  • 160g grated Cheddar Cheese

This is an easy version of a Greek Classic using seasonal Aubergines and beautifully ripe tomatoes. And, we’re using the spices and intense flavours of our Bloody Mary Ketchup and Brown Sauce to add depth to the fresh Moussaka.

Method

  1. Peel and boil the potatoes. Drain them and set aside to cool. Slice them into thick even slices when cool enough to do so.
  2. Pre-heat your oven to 220C/gas 7
  3. Cook the onion in a little oil until soft before adding the garlic and the lamb.
  4. Combine for 6 or 7 minutes before adding the Ketchup, Brown Sauce and a tablespoon of chopped oregano.
  5. Add the can of chopped tomatoes and the fresh toms, stirring everything together.
  6. While this simmers gently, slice the aubergines into circles and fry for 2 minutes each side on oil. Gently, to soften the flesh rather than burn it.
  7. Oil the base of an ovenproof dish and start layering – potatoes / aubergine / season / lamb // and again – spuds / eggplant / season / lamb.
  8. Finish building with a layer of aubergines. Cover with dollops of creamed cheese to cover the top evenly. Finish with the grated Cheddar, then into the oven for 15 minutes or until the cheese bubbles and colours deliciously.
  9. Enjoy with a few ripe tomatoes, slices, drizzled with olive oil, torn basil leaves and a twist of Maldon sea salt flakes.