Mary Berry Aubergine Moussaka Recipe

This Mary Berry Aubergine Moussaka is a rich and comforting recipe, which features tender lamb mince and layers of soft aubergine. It’s the perfect family supper, ready in about 1 hour and 30 minutes.

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Mary Berry Aubergine Moussaka Ingredients

For the Meat Sauce

• 500g (1lb 2oz) lean lamb mince
• 2 large onions, chopped
• 2 garlic cloves, crushed
• 1 tbsp plain flour
• 400g (14oz) tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp ground cinnamon (essential for the Greek flavor)
• 1 tsp dried oregano
• 2 tbsp fresh parsley, chopped
• 150ml (¼ pint) red wine (or beef stock)
• Salt and freshly ground black pepper
• 2 tbsp olive oil (for frying)

For the Aubergine Layers

• 2 large aubergines (eggplants), sliced into 1cm thick rounds
• 4–5 tbsp olive oil (for brushing/frying)

For the Cheese Topping

• 50g (2oz) butter
• 50g (2oz) plain flour
• 600ml (1 pint) milk, warmed
• 50g (2oz) Parmesan cheese, grated (or strong Cheddar)
• 1 large egg, beaten
• Pinch of nutmeg

How To Make Mary Berry Aubergine Moussaka

1. Prepare the aubergines: Slice the aubergines into rounds. (Mary recommends sprinkling them with salt and leaving them for 30 minutes to draw out bitter juices, then rinsing and drying. This is optional with modern aubergines but helps texture). Brush the slices generously with olive oil. Fry them in a large pan (or roast in the oven at 200°C) until golden brown and soft. Drain on kitchen paper.
2. Brown the meat: Heat the 2 tbsp oil in a large pan. Add the onions and cook until soft. Add the lamb mince and fry over high heat, breaking it up with a wooden spoon, until browned all over. Add the garlic and cook for 1 minute.
3. Thicken the base: Sprinkle the 1 tbsp of flour over the meat and onions. Stir well to coat and cook for 1 minute.
4. Simmer the sauce: Stir in the chopped tomatoes, tomato purée, red wine (or stock), cinnamon, oregano, and parsley. Season well with salt and pepper. Bring to a boil, cover, and simmer gently for 30–40 minutes until the sauce is thick and rich.
5. Make the white sauce: Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in the warm milk until smooth. Bring to a boil and simmer for 2 minutes until thickened. Remove from the heat.
6. Enrich the topping: Stir half of the grated cheese into the white sauce. Allow it to cool slightly, then whisk in the beaten egg. (The egg helps the topping set and brown beautifully). Season with nutmeg, salt, and pepper.
7. Assemble: Preheat the oven to 180°C (160°C Fan/Gas 4). Grease a large shallow ovenproof dish. Spoon one-third of the meat sauce into the base. Cover with a layer of aubergines. Repeat with the remaining meat and aubergines, ending with a layer of aubergines on top.
8. Top and bake: Pour the cheese sauce over the top layer of aubergines to cover completely. Sprinkle with the remaining Parmesan cheese. Bake for 40–45 minutes until bubbling and deep golden brown.
9. Rest: Allow the Moussaka to stand for 10 minutes before serving. This is crucial as it allows the layers to set so it can be sliced neatly.

Recipe Tips

• The Cinnamon: Don’t be afraid of the cinnamon. It doesn’t make the dish taste like dessert; it adds a warming, savory depth that is characteristic of Greek cuisine.
• Cooking Aubergines: Aubergines soak up oil like a sponge. To prevent a greasy dish, brush the oil onto the slices rather than pouring oil into the pan. Alternatively, bake the slices on a tray to reduce fat.
• The Egg: Adding a beaten egg to the white sauce (making it a Mornay sauce enriched with egg) creates a topping that puffs up slightly and sets like a savory custard, distinct from a runny lasagna sauce.
• Lamb vs. Beef: Traditional Moussaka uses lamb. You can use beef mince if you prefer, but the flavor profile will be different (more like a Bolognese bake).

What To Serve With Mary Berry Aubergine Moussaka

This rich dish needs fresh, sharp sides.

• Greek Salad: Feta, olives, cucumber, and tomato.
• Tzatziki: A cooling yogurt and cucumber dip.
• Crusty Bread: To soak up the juices.
• Green Beans: Simple steamed beans add crunch.

How To Store Mary Berry Aubergine Moussaka

• Refrigerate: Store leftovers in the dish covered with foil or in an airtight container for up to 3 days.
• Freeze: Moussaka freezes excellently. You can freeze the whole baked dish (cool first) or individual portions. Freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Bake in a 180°C oven for 25–30 minutes until piping hot.

Mary Berry Aubergine Moussaka Nutrition Facts

• Calories: 580kcal
• Protein: 28g
• Carbohydrates: 22g
• Fat: 42g
• Saturates: 18g
• Sugar: 8g
• Salt: 1.4g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

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