Mains
Greek
GreekMoussaka
The Greek baked classic of layered aubergine, spiced meat and creamy topping, shown three ways. The basic tier keeps it quick and cheap, while the ultimate builds a proper lamb ragu under a real bechamel.
Nut-free
Budget version
Value beef mince, pan-fried aubergine and a quick cheese-and-egg topping.
Per serving£1.55
Total cost£6.20
Time1 hr 5 min
Ingredients for 4
- 2 aubergines , sliced 1cm thick
- 500 g value beef mince
- 1 onion , chopped
- 400 g tinned chopped tomatoes
- 1 tsp dried oregano
- 3 tbsp vegetable oil , for frying
- salt and pepper , to taste
- Topping
- 2 eggs , beaten
- 100 g mild cheddar , grated
Method
- Heat the oven to 190C fan. Fry the aubergine slices in oil until golden on both sides, then drain on kitchen paper.
- Fry the onion until soft, add the mince and brown well.
- Stir in the tomatoes and oregano, season, and simmer 10 minutes.
- Layer half the aubergine in a baking dish, spread over the mince, then top with the rest of the aubergine.
- Mix the beaten eggs with the cheddar, pour over the top and bake 25 minutes until set and golden.
Equipment
- frying pan
- baking dish
The three ways, side by side
Budget
Value beef mince, pan-fried aubergine and a quick cheese-and-egg topping.
Better
Beef and lamb mix, layered with potato and a proper cheese sauce.
Ultimate
Slow lamb shoulder ragu with red wine, Parmesan-enriched bechamel and Kefalotyri.
