Moussaka Slippers Recipe

Serves: 6 

Time: 1 hour 40 minutes (includes cooling and cooking time)

Aubergines offer hearty, earthy flavour and are the star of the show in this delicious dinner dish of Moussaka slippers. It takes a little bit of time to create, but is certainly worth the effort.

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Moussaka Slippers Ingredients

• 3 large aubergines – washed
• 1 tablespoon olive oil plus extra for brushing
• Salt & pepper for seasoning
• 1 medium onion – finely chopped
• 2 garlic cloves – chopped
• 500g minced lamb
• 1 glass red wine
• 200g chopped tomatoes
• 1 heaped tablespoon tomato puree
• 1 teaspoon sugar
• 1 dessertspoon of dried oregano
• 1 teaspoon ground cinnamon

For the white sauce

• 50g butter
• 50g plain flour
• 300ml milk
• ½ teaspoon grated nutmeg
• 50g grated cheese – Pecorino, Parmesan or Cheddar
• 1 egg

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Moussaka Slippers Method

1Set the oven to 180c/160fan

2. Cut the aubergines in half lengthways and brush all over with olive oil. Place on a parchment lined baking sheet, skin side up and bake for 15 to 20 minutes.

3. Leave to cool and when cold, using a spoon, scrape out the middle and save to one side, leaving a 1cm edge all around round. Place the aubergines in a baking dish.

4. To make the filling, heat the olive oil in a pan. Fry the onion on a gentle heat for 10 minutes, add the garlic and fry for 2 minutes more and then add the minced lamb. Fry on a high heat, stirring it, until the meat loses its pink colour.

5. Tip into a colander to drain away the liquid.Tip the meat back into the saucepan and add the remaining ingredients along with the reserved aubergine flesh. Cook slowly until almost all of the liquid has disappeared.

6. Divide the mixture between the 6 aubergines ‘slippers.’

7. Make the white sauce by melting the butter and adding the flour. Cook for 2 minutes, stirring the mixture constantly.

8. Add the milk a little at a time and once all added, cook until thickened. Add the nutmeg and season. Beat in the egg.

9. Pour the mix over the aubergines. Sprinkle on your chosen cheese and bake for 30 mins.

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Chef’s Tip

Use marrow or large courgettes in place of aubergine. This recipe is also good made using minced beef or pork.

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