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.
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.