Ultimate Lamb and Aubergine Moussaka
with Garlic Bread and Baby Leaf Salad
Looking for a taste of everyday luxury? This Ultimate Lamb and Aubergine Moussaka is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Aubergine
(May contain Celery)
1 sachet(s)
Dried Oregano
1 unit(s)
Baking Potato
2 unit(s)
Garlic Clove
200 grams
Lamb Mince
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
60 grams
Tomato Puree
¼ sachet(s)
Ground Cinnamon
28 grams
Red Wine Stock Paste
(Contains Sulphites)
75 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Sauce
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then slice into rounds approximately 1cm thick.
Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and sprinkle over the dried oregano.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Peel the potato and slice into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).
Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins. Carefully drain in a colander and set aside.
Meanwhile, heat a large frying pan on medium-high heat.
Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic, drizzle with olive oil and season with salt and pepper.
Once the mince is cooked, stir in the tomato puree and remaining garlic and fry for 30 secs.
Add the red wine stock paste, cinnamon, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened slightly, 4-5 mins.
When the aubergine is golden and tender, remove from the oven. Preheat your grill on the highest setting.
Transfer half the lamb mixture into an appropriately sized ovenproof dish. Top with a layer of roasted aubergine, then the remaining lamb. Layer on the cooked potato slices and spread over the creme fraiche.
Sprinkle over the Italian style cheese to finish and season with pepper.
Pop your moussaka onto the ciabatta baking tray and grill until the cheese is golden and bubbling and the garlic bread is golden, 5-6 mins.
Cut the garlic bread diagonally into triangles.
Share your ultimate moussaka between your plates with the garlic bread alongside.
To finish, pop a handful of baby leaves on each plate, drizzle over some olive oil, then season with salt and pepper.
Enjoy!
