Easy Lamb Moussaka

4.67 from 6 votes

A couple of neat tricks and cheats make this Easy Lamb Moussaka quick and simple to make – but no less tasty! Make it with lamb mince or use your roast lamb leftovers. (Serves 4-6, depending on appetite and what you serve it with.)

Course Main Course

Cuisine Greek

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings people

Calories 539kcal

Author Eb Gargano

Ingredients

2 medium aubergines sliced into 1cm (½ inch) thick rounds
4 tablespoons olive or rapeseed oil
2 red onions diced
500 g lamb mince (or leftover roast lamb, cut into bitesize pieces)
3 cloves garlic crushed or grated
1 teaspoons cumin seeds
½ teaspoon cinnamon
2 x 400g tins chopped tomatoes
2 teaspoons dried oregano
Salt and pepper to taste
300 ml crème fraiche
100 g cheddar or other hard cheese, grated

Metric - US Customary

Instructions

Preheat your grill to medium high.
Lay the aubergine slices on the grill rack and brush with oil, turn the slices over and brush with more oil (roughly 2 tablespoons oil in total on the aubergines). Grill for about 5 minutes on each side or until nicely browned.
As soon as the aubergines are ready, preheat your oven to 220C / 200C / gas mark 7 / 425F. (You can do this a little earlier if you have a separate grill and oven).
While the aubergine slices are grilling, prepare your filling: place the remaining 2 tablespoons oil and onions in a wide, deep pan and cook on low for 5 minutes, until the onions are soft but not brown. Turn the heat up and add in the lamb mince cook for 3 minutes then turn the heat down again and add the garlic, cumin and cinnamon and cook for another 2 minutes, stirring occasionally. (If using leftover lamb, add the lamb in at the same time as the garlic and spices.)
Add in the chopped tomatoes, oregano, salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, until thick.
When the lamb sauce and aubergines are ready, layer up your moussaka: first put half the lamb sauce in the base of a casserole dish or cast iron pan, next add a layer of aubergines, then the rest of the sauce, then the rest of the aubergines. Finally spoon over the crème fraiche and then sprinkle over the cheese. Place in your preheated oven for 10 minutes, or until the cheese is browned.
Serve with a green salad or Greek salad and crusty bread, if you wish.

Notes

Nutrition information is approximate and meant as a guideline only.

Nutrition