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Close-up of moussaka in serving dish, being served,
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4.85 from 20 votes

Slow Cooker Moussaka

Moussaka is a delicious Greek lamb dish with layers of aubergine and a creamy white sauce, ideal for a family meal. This slow cooker moussaka is excellent as a one-pot meal.
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

Equipment

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

Instructions

  • Brush the aubergine slices with the olive oil and roast at 180℃ / 350℉ for 30 minutes, turning over half way through the cooking time.
    2 aubergines, 2 tsp olive oil
  • Brown the lamb mince in a large pan until no pink remains.
    500 g lamb mince
  • 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.
    2 red onions, 1 tin plum tomatoes, 1 carton chopped tomatoes, 2 cloves garlic, 1 tsp dried oregano, 1 tsp ground cinnamon, salt and pepper
  • 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.
    300 ml half fat creme fraiche, salt and pepper, grated nutmeg
  • Pour the sauce on top of the second aubergine layer and spread it evenly with a spoon.
  • Sprinkle the cheese on top.
    40 g lighter mature cheddar
  • 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.

Nutrition

Calories: 601kcal | Carbohydrates: 25g | Protein: 28g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 196mg | Potassium: 1051mg | Fiber: 8g | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 10.2mg | Calcium: 250mg | Iron: 2.9mg