If you’ve never sat in a little Greek taverna, eating a lovely plate of moussaka, all washed down with a cold Mythos, then you haven’t lived. It’s been too long since I visited Greece and enjoyed the many fantastic dishes they’re so famous for. This is my version of that fantastic dish. It’s taken a bit of testing, and more than a few aubergines (eggplant if you’re in the US). I hope you love it as much as I do! Minced Lamb – I’m using 10% fat minced lamb because that little bit of extra fat helps to elevate all the seasonings. But I don’t use any higher than 12% fat, because this can cause the meat sauce to become greasy. Aubergines (Eggplants) – I used 3 medium-sized aubergines (approx 250g/0.55lbs per aubergine), but you can use larger or smaller, as long as it comes out around the same weight. The tender layers of potato and aubergine soak up all those delicious flavours from the meat layers. The blend of spices creates such a complex taste, and that creamy-cheesy layer on top rounds off the dish beautifully. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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Marinated Greek Lamb with Lemon Roast Potatoes
Air Fryer Greek Chicken
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