There are three things that (in our opinion), make this moussaka such a cracker. One is that the eggplant is lightly brushed with olive oil and cooked in the oven rather than fried. The second is the care and attention we give to the lamb mince, which is browned and cooked for hours with red wine, garlic, cinnamon, lemon zest, herbs and tomatoes - it's so good it could be a dish on its own. And the third is our delicious, Parmesan-enriched bechamel. Layer the three elements together and it's not surprising this dish is so frequently requested.
Lamb mince, garlic, parsley, lemon zest, Parmesan, eggplant, olive oil, salt, onion, thyme, red wine, tomato paste, cinnamon, butter, flour, milk, nutmeg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Serves two adults with salad
Serves four adults with salad
Serve with a Greek or leafy green salad or some sliced Bread and Butter project sourdough bread.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
SMALL: Remove plastic film and cook in a preheated 200C oven (FF) for 45 min (from defrosted) to 65 min (from frozen), or until golden brown and piping hot through to the centre. Allow to rest for 5-10 minutes before serving with a Greek or leafy green salad and some crusty sourdough bread.
LARGE: Remove plastic film and cook in a preheated 200C oven (FF) for 60 min (from defrosted) to 75 min(from frozen), or until golden brown and piping hot through to the centre. Allow to rest for 5-10 minutes before serving with a Greek or leafy green salad and some crusty sourdough bread.