Moussaka For Students


  1. Preheat the oven to 180ºC fan oven/200ºC/Gas 6.
  2. Heat a little oil in a frying pan and fry the onions until they become soft. Add the garlic and the mince and fry until the mince is no longer pink. If you are having baked potatoes, put them in the oven now.
  3. Add the stock cube, tomatoes and tomato purée, bring to the boil and then turn down to simmer for 10 minutes. Season well with salt and pepper and put in the bottom of a casserole dish.
  4. Cut the aubergine into 1cm slices. Heat a little oil in a frying pan and fry the slices for 1 minute each side. Put them on top of the mince in the casserole.
  5. Heat the butter in a small saucepan, add the flour and stir well. Take off the heat and add the milk. Mix well and return to the heat. Gently bring to the boil, stirring frequently, the sauce should thicken. Add the paprika and pour over the top of the aubergines.
  6. Place in the oven for 25–30 minutes until the top is browned. Serve with the green salad or baked potatoes.


  • 1 tablespoon oil to fry
  • 1 large onion, sliced
  • 1 clove garlic, finely chopped
  • 500g pack of lamb mince, or Quorn
  • 1 vegetable stock cube, crumbled
  • 400g can chopped tomatoes
  • 1 tablespoon tomato purée
  • salt and pepper
  • 1 large aubergine
  • 25g butter, measure by packet
  • 1 tablespoon flour
  • 1 mug milk
  • 1⁄2 teaspoon paprika
  • green salad or baked potato (see page 20) to serve



£1.62 / PERSON



prep time

25 Mins

cook time

30 Mins



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