Moussaka

Mediterranean magic! An eggplant (aubergine), zucchini (courgette), potato and ground meat casserole. Our Moussaka recipe is set apart with a unique cheese topping.

Ingredients

Directions

Salt the eggplant and zucchini slices and leave them for 30 minutes, then rinse and dry on kitchen paper. Fry in olive oil over a medium heat until lightly browned and starting to soften, then drain on kitchen paper and set aside. Fry the potatoes in the same way.

In a separate pan, heat olive oil and fry the chopped onion and garlic for 5 minutes until softened. Add the minced meat and brown it before adding the tomatoes, cinnamon stick, bay leaf, 1 teaspoon of salt and the pepper. Simmer for 30-40 minutes. When done, remove the cinnamon and bay leaf.

In a deep ovenproof dish, arrange the potatoes in a layer. Top with a third of the meat, then the eggplant, another third of the meat, the zucchini, and finish with the remaining meat.

Add a layer of cottage cheese followed by a layer of grated cheddar cheese. Top your masterpiece off with an attractive display of sliced black olives, then bake for 40 minutes at 180C/350F.

Sprinkle oregano on top before serving.

Here is a print friendly version of this recipe.