with creamy aubergine topping
Did you know the name 'moussaka' derives from the Arabic word for moistened? This is likely a nod to the succulent beef, juicy tomato sauce, and softened aubergine that make up this delicious comfort dish.
Grated Italian Style Hard Cheese
(Contains Wheat, Barley May be present Soya, Milk)
Not included in your delivery
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Trim the carrot and quarter lengthways (unpeeled). Chop widthways into small pieces.
- Trim the aubergine then slice into 1cm thick rounds.
- Place a large pan over high heat with a drizzle of oil.
- When hot, fry the carrot until softened, stirring occasionally, 4-5 mins.
- Add the cumin and beef mince. Cook until beef is browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
- Use a spoon to break up the mince as it cooks. Season with salt and pepper.
- Stir the passata and chicken stock powder into the pan.
- Season with salt and pepper.
- Simmer until thickened, stirring occasionally, 15-20 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
- Meanwhile, pop the aubergine onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Roast until golden and softened, 15-20 mins. Turn halfway through.
- Once cooked, remove from the oven.
- When the beef mixture has thickened, spoon it into an oven dish.
- Lay the roasted aubergine slices on top.
- Spread the creme fraiche over with the back of a spoon and sprinkle on the Italian style hard cheese.
- Bake the moussaka until the top is bubbling and has browned, 8-10 mins.
- When 5 mins of cooking time remain, pop the baguettes into the oven to warm through, 2-3 mins.
- Once cooked, remove your beef moussaka from the oven.
- Allow to stand for 1-2 mins before serving.
- Once ready, divide between bowls.
- Serve the baguette alongside.