Tender minced lamb with layers of sliced potatoes, aubergines and courgettes topped with a rich béchamel sauce with sliced tomato.
Moussaka is the Greek name for an aubergine (eggplant)-based dish found throughout the Eastern Mediterranean, Balkans and Middle East. All variants contain aubergine, tomato and usually minced meat. The modern Greek version was probably invented by Tselementes in the 1920s. It has three layers: a bottom layer of sautéed aubergine slices; a middle layer of cooked ground lamb cooked with onion, garlic, chopped tomatoes, herbs, and spices (cinnamon, allspice and black pepper); and a top layer of béchamel sauce or egg custard. It often also includes sliced potatoes and/or courgette (zucchini).
This is a go-to meal for us. It’s tasty and filling but not great nutritionally. It’s very high in saturated fat but its got a béchamel and loads of minced lamb so what are you gonna do? The potatoes and other veg are nice and tender and the spicing is delicate with oregano and nutmeg. We usually have it with spinach wilted in olive oil with garlic and maybe a chunk of feta cheese. Marks off on foodiness since the lamb is flown in from New Zealand.
Price: €8.99
Serving: 375g
Sugar: 12g
Fat: 41.6g ( 15.4g sat.)
Salt: 2.25g
Fibre: 7.5g
Taste = 7 | Nutrition = 3 | Foodiness = 5 | Overall = 5
