Slow Cooker Moussaka

How has the summer flown by so quickly? Do I really need to get organised for the kids going back to school already?

When will the Indian Summer arrive? Just some of the random thoughts that pass through my head when I see it is already September!

This means it is time to start using the slow cooker more often again (even though I’ve naturally been baking in mine over the summer anyway), so today I am sharing my recipe for Slow Cooker Moussaka, which is a great family meal.

September also means it is time for the Slow Cooked Challenge to return from its summer break, so look forward to some amazing slow cooked recipe inspiration from food bloggers!

What is moussaka

Moussaka is a Greek dish made with lamb or beef mince in a rich tomato sauce spiced with cinnamon, layered with aubergine and a thick layer of béchamel sauce.

Perfect for the slow cooker and it makes a lovely change from slow cooker lasagne and slow cooker shepherds pie for a family meal!

Ingredients needed

For the quantities see the recipe card at the end of the post.

• aubergines
• olive oil
• lamb mince
• red onions thinly sliced
• tin plum tomatoes 
• chopped tomatoes I
• garlic
• dried oregano
• ground cinnamon
• half fat creme fraiche
• grated nutmeg 
• mature cheddar

Step by step instructions

To make moussaka in a slow cooker first roast slices of aubergine in the oven. Brush with oil and bake for 30 minutes.

Next make up the lamb sauce ingredients. Brown the lamb mince in a large pan until no pink remains. Drain the fat and transfer the mince to a mixing bowl.

Add the red onion, plum and chopped tomatoes, garlic, oregano, cinnamon and salt and pepper to your taste, and mix well. 

Lightly oil the base of your slow cooker and layer half of the roast aubergine slices in it.

Pour in the lamb sauce, then top with the remaining aubergine slices.

It looks delicious even before you start cooking it I think!

Pour the creme fraiche into a bowl and use a few splashes of water to loosen it up to a pouring consistency. Season with salt and pepper and grate in a little fresh nutmeg. Stir well.

Pour the sauce on top of the second aubergine layer and spread it evenly with a spoon.

Sprinkle the cheese on top.

Cook on high for an hour or so and then switch to low for a further 6 hours.

Healthy option

My version of slow cooker moussaka is lightened up a little from the traditional dish with a sauce made with half fat creme fraiche, lighter mature cheese sprinkled on top, and also less olive oil used to cook the aubergines, as I am following Weight Watchers at the moment.

But you wouldn’t know that from looking at it or eating it, just a few healthy switches to make it a great family meal really. Just look at the results you get in the slow cooker, such a rich and enticing dish to come home to.

On an autumn evening moussaka is a lovely comforting dish to warm you up at the end of a long day.

The mildly spiced lamb sauce went down well with my children too, who loved dipping crusty bread in to mop up the last of it on their plates. It is excellent to find a family dish which is not too difficult to make that the whole family enjoys!

Does the top go crispy in the slow cooker

As you can see, the top of the moussaka even browns up on top during cooking in the slow cooker. I didn’t even need to use a tea towel under the lid to stop water dripping on top of the dish. As it browns itself, it means you don’t need to stick the moussaka under the grill and risk your slow cooker pot cracking either. Result!

As you dig in you can see the layers of aubergine, lamb sauce, and then the creamy white sauce on top. Spoon into your dishes and enjoy with green veg and of course bread on the side to mop up the juices!

Pin my Slow Cooker Moussaka for later!

Recipe

Slow Cooker Moussaka

Greek lamb dish with layers of aubergine and a creamy white sauce

5 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: Slow Cooker

Prep Time: 50 minutes

Cook Time: 7 hours

Total Time: 7 hours 50 minutes

Servings: 4

Calories: 601kcal

Author: Lucy Allen | BakingQueen74

Ingredients

For the aubergine layer:

• 2 aubergines sliced
• 2 tsp olive oil

For the lamb sauce:

• 500 g lamb mince I used 20% fat mince
• 2 red onions thinly sliced
• 1 tin plum tomatoes 400 g
• 1 carton chopped tomatoes I used Cirio polpe fine - finely chopped tomatoes, 390 g
• 2 cloves garlic crushed
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• salt and pepper

For the white sauce:

• 300 ml half fat creme fraiche
• salt and pepper
• grated nutmeg a tiny amount
• 40 g lighter mature cheddar

UK Measurements - US Measurements

Equipment

large oval slow cooker

Instructions

• Brush the aubergine slices with the olive oil and roast at 180 degrees C for 30 minutes, turning over half way through the cooking time.
• Brown the lamb mince in a large pan until no pink remains.
• Drain the fat and transfer the mince to a mixing bowl.
• Add the red onion, plum and chopped tomatoes, garlic, oregano, cinnamon and salt and pepper to your taste, and mix well.
• Lightly oil the base of your slow cooker and layer half of the roast aubergine slices in it.
• Pour in the lamb sauce, then top with the remaining aubergine slices.
• Pour the creme fraiche into a bowl and use a few splashes of water to loosen it up to a pouring consistency. Season with salt and pepper and grate in a little fresh nutmeg. Stir well.
• Pour the sauce on top of the second aubergine layer and spread it evenly with a spoon.
• Sprinkle the cheese on top.
• Cook on high for an hour or so and then switch to low for a further 6 hours.

Notes

I made this in an oval 3.5 litre slow cooker and it served two adults and two children with an additional serving left over.

Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

Slow Cooked Challenge September 2017

The Slow Cooked Challenge had a nice summer break while we all enjoyed summery salads and lighter foods but now it is back with a new logo! Now that Janice from Farmersgirl Kitchen has handed the Slow Cooked Challenge over to me I thought it would be good to give it a fresh look to reflect that.

If you are wondering what the Slow Cooked Challenge is, it is a monthly blog challenge for food bloggers, in which recipes made using a Slow Cooker/Crockpot, or using a Slow Cooker function in an Instant Pot or Multi Cooker, or by slow cooking in the oven or Aga, or any other slow method of cooking you can think of, are welcome! There is no theme for the recipes, you can link up any kind of slow cooked recipe. I look forward to seeing your Slow Cooked dishes!

If you would like to take part, then please follow these rules:

• Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
• Link to BakingQueen74 and add the Slow Cooked Challenge logo (above) in your post
• Comment on the host blog post (this post)
• Comment/social share on some of the other entries, let’s make a Slow Cooking community
• If you are on Twitter, tweet your post to @BakingQueen74 and use #SlowCookedChallenge and I will re-tweet it
• I will also: comment on all entries, pin your entry on the Slow Cooked Challenge Pinterest Board, Flip your post on FlipBoard and Yum your recipe if you have a Yummly button
• A full round up of all the entries will be posted on the host’s blog at the end of the month, with the new linky for the next month
• Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
• If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
• One entry per blog.
• Recipes must be added to the linky by the 28th of each month.

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Also linkng this recipe up with Cook Once Eat Twice with Corina from Searching for Spice