Moussaka

Cosy Grub, Episode 9 - In this series I’ll be showing you how to cook these comforting winter warmers that make staying in feel special. The Greek classic – layers of tender aubergine, slow-cooked lamb ragu and a rich, nutmeg-scented béchamel baked until golden. Proper, traditional, and worth every minute.

Ingredients

Method

Turn cooking mode on

Step 1

Lay the aubergine slices out on trays and sprinkle generously with salt on both sides. Leave for 30–40 minutes to draw out excess moisture and bitterness.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Let’s get cooking

For

6

M

I

3

Aubergine, large, about 900g, sliced 1cm thick lengthways

Salt

Olive oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Let’s get cooking

Notes

Leave to rest for at least 30 minutes before slicing – this is essential for clean layers and the best texture.

More to explore

Beef & Pork Sausage Roll with a Sweet Smoky Ketchup

1 hr 20 mins

Ultimate Steak Sandwich

1 hour

Manchester Egg with Oxford Sauce

1 hr 5 mins

Pastel da Atum – Around the World, Episode 32: Cape Verde

1 hour

Steak & Stout Pie

2 hr 30 mins

Scampi, Chips & Mushy Peas with Tartare Sauce

1 hr 45 mins

Barnsley Chop with Red Wine Gravy and Buttery Mash

1 hr 30 mins

Chakhchoukha

1 hour