Episode 12 - Moussaka


  • 2 Large Eggplants, sliced
  • 2/3 Cup Oil
  • 30g Butter
  • 2 Onions, sliced
  • 1kg Minced Lamb
  • ½ cup Tomato Sauce
  • 2 Cloves Garlic, crushed
  • Pinch Nutmeg
  • 6 boiled, sliced Potatoes
  • Salt and Pepper
  • White Sauce:
  • 30g Butter
  • ¼ cup Flour
  • 1½ cups Milk
  • Topping:
  • 2/3 cup grated Cheddar Cheese


  1. Sprinkle Eggplant with Salt and leave for ½ hour.
  2. Drain, dry with kitchen paper.
  3. Grill eggplant, brushing with oil.
  4. Meanwhile, melt butter. Add onion, garlic and minced lamb and cook until browned.
  5. Add tomato sauce, nutmeg, salt and pepper to taste and cook for 2 minutes.
  6. White Sauce: Melt butter in a saucepan and stir in flour. Cook for 1 minute. Blend in milk, a little at a time, and whisk until mixed. Bring to the boil. Simmer for a couple of minutes.
  7. Arrange meat, potatoes, tomatoes and eggplant slices in alternate layers in a baking dish that has been sprayed with oil.
  8. Spoon over white sauce and top with cheese.
  9. Cook in a moderate oven (180°C) for about 45 minutes.