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Moussaka

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 3 vegetable oil
  • 1 Knorr Beef Stock Pot
  • 500 ml boiling water
  • 1 onion finely chopped
  • 500 grams lean beef mince
  • 1 Knorr Garlic Flavour Pot
  • 2 tablespoon tomato puree
  • 2 bay leaves
  • 1 tablespoon fresh oregano chopped
  • 400 grams chopped tomatoes
  • 2 large aubergines thinly sliced
  • 55 grams Flora Buttery
  • 55 grams plain flour
  • 600 ml semi-skimmed milk
  • 75 grams mature cheddar cheese block grated
  • 50 grams Parmesan grated
  • 1/4 teaspoon ground nutmeg

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

592kcal

Energy (kJ)

2474kJ

Protein (g)

44.9g

Carbohydrate incl. fibre (g)

44.7g

Carbohydrate excl. fibre (g)

33.9g

Sugar (g)

22.7g

Fibre (g)

10.8g

Fat (g)

26.8g

Saturated fat (g)

13.6g

Unsaturated fat (g)

10.2g

Monounsaturated fat (g)

9.1g

Polyunsaturated fat (g)

1.1g

Trans fat (g)

0.9g

Cholesterol (mg)

122mg

Sodium (mg)

1115mg

Salt (g)

2.79g

Vitamin A (IU)

1439IU

Vitamin C (mg)

21.7mg

Calcium (mg)

527mg

Iron (mg)

4.35mg

Potassium (mg)

1665mg

Total

2370kcal

9897kJ

179.5g

178.9g

135.5g

90.9g

43.3g

107.0g

54.2g

40.7g

36.2g

4.5g

3.7g

487mg

4460mg

11.16g

5755IU

86.7mg

2107mg

17.40mg

6659mg


  • 1 Preheat oven to 180°C, 160°C fan, Gas Mark 4.
  • 2 Mix Knorr Beef Stock Pot with the boiling water. Set aside.
  • 3 Heat 1 tablespoon of oil in a large sauce pan, over medium heat. Add the onion, cook for 5 minutes.
  • 4 Add the beef mince and brown. Stir in the Knorr Garlic Flavour Pot and tomato purée, cook for a further 2 minutes. Add bay leaves, oregano and tomatoes. Finally add the Knorr Beef Stock prepared already and simmer over low heat for 20-25 minutes, until most of the moisture has reduced.
  • 5 To soften the aubergines and draw out the bitterness, salt them in a large bowl for 30 minutes.
  • 6 Meanwhile, to make the bechamel sauce, melt the Flora Buttery in a large saucepan over medium heat. Stir in the flour. Slowly whisk in the milk and simmer, constantly stirring until sauce thickens, 8-10 minutes. Stir in 50g of Cheddar and 25g Parmesan until melted and sauce is very smooth. Season to taste with a little ground black pepper.
  • 7 Set aside, ready to put moussaka together.
  • 8 Rinse the aubergine very well, and pat dry. Heat remaining oil in a large frying pan, and cook the aubergine slices for 5 minutes on each side, or until golden.
  • 9 Cover the base of an ovenproof dish (30 x 20cm) with a layer of aubergine, followed by half of the mince mixture. Repeat layering again, finishing with a layer of aubergine.
  • 10 Pour over the bechamel sauce and completely cover, sprinkle with remaining cheeses and nutmeg.
  • 11 Bake for 40-50 minutes, until bubbling and golden. Leave for 5 minutes out of the oven before serving.