Easy Moussaka
Easy Moussaka
Ingredients
For the Moussaka Base
- 500 g lamb mince
- 1 eggplant, diced into bite-size pieces
- 4 potatoes, diced into bite-size pieces
- 1 red onion, diced
- 2 tablespoons tomato paste
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 tablespoon oregano
- 1/2 cup red wine
- 400 g crushed tomatoes
- as needed olive oil, for air frying
- as needed salt, for air frying
For the White Sauce
- 50 g butter
- 2 tablespoons plain flour
- 3 cups milk
- 1 teaspoon allspice
- 1/4 cup Parmesan cheese
- 1/2 cup mozzarella cheese
Instructions
- 1
Preheat your air fryer to 200°C (390°F). Dice the eggplant and potatoes into bite-size pieces. Place them in the air fryer basket, drizzle with olive oil, and season with salt. Cook for 20 minutes, shaking the basket halfway through to ensure even cooking.
⏱️ 20 min•🌡️ 200
- 2
While the vegetables are air frying, heat a large pan over medium-high heat. Add the lamb mince and diced red onion. Brown the mince, breaking it up with a spoon, until no pink remains and the onion is softened.
⏱️ 8 min
- 3
Stir in the tomato paste, 1 teaspoon of allspice, 1 teaspoon of cinnamon, and 1 tablespoon of oregano into the lamb mixture. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 4
Pour in the red wine and crushed tomatoes. Bring the mixture to a simmer, then reduce the heat to medium and let it simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min
- 5
While the mince is simmering, prepare the white sauce. In a separate saucepan, melt the butter over medium heat.
⏱️ 2 min
- 6
Add the plain flour to the melted butter and stir continuously for 1-2 minutes to create a roux.
⏱️ 2 min
- 7
Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated and smooth before adding more. Continue whisking until the sauce is smooth and lump-free.
⏱️ 5 min
- 8
Stir in 1 teaspoon of allspice, the Parmesan cheese, and the mozzarella cheese. Continue to stir until the cheese is melted, and the sauce thickens and just begins to boil.
⏱️ 3 min
- 9
Preheat your oven to 200°C (390°F). To assemble the moussaka, spread the lamb mince mixture evenly in the bottom of a baking dish.
⏱️ 2 min•🌡️ 200
- 10
Layer the air-fried potato and eggplant pieces over the mince mixture.
⏱️ 1 min
- 11
Pour the prepared white sauce evenly over the potato and eggplant layer, spreading it to cover the entire surface.
⏱️ 1 min
- 12
Bake in the preheated oven for about 15 minutes, or until the top is golden brown and bubbling.
⏱️ 15 min•🌡️ 200
Kitchen Tools
Nutrition Facts (per serving)
Easy Moussaka
For the Moussaka Base
- 500 g lamb mince
- 1 eggplant, diced into bite-size pieces
- 4 potatoes, diced into bite-size pieces
- 1 red onion, diced
- 2 tablespoons tomato paste
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 tablespoon oregano
- 1/2 cup red wine
- 400 g crushed tomatoes
- as needed olive oil, for air frying
- as needed salt, for air frying
For the White Sauce
- 50 g butter
- 2 tablespoons plain flour
- 3 cups milk
- 1 teaspoon allspice
- 1/4 cup Parmesan cheese
- 1/2 cup mozzarella cheese
Instructions
- 1
Preheat your air fryer to 200°C (390°F). Dice the eggplant and potatoes into bite-size pieces. Place them in the air fryer basket, drizzle with olive oil, and season with salt. Cook for 20 minutes, shaking the basket halfway through to ensure even cooking.
⏱️ 20 min•🌡️ 200 - 2
While the vegetables are air frying, heat a large pan over medium-high heat. Add the lamb mince and diced red onion. Brown the mince, breaking it up with a spoon, until no pink remains and the onion is softened.
⏱️ 8 min - 3
Stir in the tomato paste, 1 teaspoon of allspice, 1 teaspoon of cinnamon, and 1 tablespoon of oregano into the lamb mixture. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 4
Pour in the red wine and crushed tomatoes. Bring the mixture to a simmer, then reduce the heat to medium and let it simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min - 5
While the mince is simmering, prepare the white sauce. In a separate saucepan, melt the butter over medium heat.
⏱️ 2 min - 6
Add the plain flour to the melted butter and stir continuously for 1-2 minutes to create a roux.
⏱️ 2 min - 7
Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated and smooth before adding more. Continue whisking until the sauce is smooth and lump-free.
⏱️ 5 min - 8
Stir in 1 teaspoon of allspice, the Parmesan cheese, and the mozzarella cheese. Continue to stir until the cheese is melted, and the sauce thickens and just begins to boil.
⏱️ 3 min - 9
Preheat your oven to 200°C (390°F). To assemble the moussaka, spread the lamb mince mixture evenly in the bottom of a baking dish.
⏱️ 2 min•🌡️ 200 - 10
Layer the air-fried potato and eggplant pieces over the mince mixture.
⏱️ 1 min - 11
Pour the prepared white sauce evenly over the potato and eggplant layer, spreading it to cover the entire surface.
⏱️ 1 min - 12
Bake in the preheated oven for about 15 minutes, or until the top is golden brown and bubbling.
⏱️ 15 min•🌡️ 200