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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.

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.

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.

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.

While the mince is simmering, prepare the white sauce. In a separate saucepan, melt the butter over medium heat.

Add the plain flour to the melted butter and stir continuously for 1-2 minutes to create a roux.

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.

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.

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.

Layer the air-fried potato and eggplant pieces over the mince mixture.

Pour the prepared white sauce evenly over the potato and eggplant layer, spreading it to cover the entire surface.

Bake in the preheated oven for about 15 minutes, or until the top is golden brown and bubbling.


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.

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.

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.

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.

While the mince is simmering, prepare the white sauce. In a separate saucepan, melt the butter over medium heat.

Add the plain flour to the melted butter and stir continuously for 1-2 minutes to create a roux.

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.

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.

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.

Layer the air-fried potato and eggplant pieces over the mince mixture.

Pour the prepared white sauce evenly over the potato and eggplant layer, spreading it to cover the entire surface.

Bake in the preheated oven for about 15 minutes, or until the top is golden brown and bubbling.
