Go Back
+ servings
farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

Slow Cooker Moussaka with Greek Salad.

Slow Cooker Moussaka

Janice Pattie
Slow Cooker Moussaka is a classic Greek layered lamb and aubergine (eggplant) dish made easy in your Slow Cooker.
5 from 4 votes
Prep Time 10 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 20 minutes
Course Main Course
Cuisine Greek
Servings 8
Calories 386 kcal

Equipment

  • 1 Slow Cooker
  • 1 chopping board
  • 1 Sharp knife
  • 1 Air Fryer or griddle pan or broiler
  • 1 wooden spoon
  • 1 Tea towel
  • Measuring spoons
  • 1 small saucepan
  • 1 measuring jug

Ingredients
 

For the meat sauce

  • 1 tbsp sunflower oil
  • 1 large onion peeled and chopped
  • 450 grams minced lamb
  • 400 grams chopped tomatoes
  • 150 ml water
  • ¼ tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 lamb stock pot concentrated lamb stock
  • ½ tsp salt
  • ¼ tsp pepper

For the aubergines

  • 900 grams aubergines (eggplant) sliced
  • 2 tbsp olive oil

For the white sauce

  • 50 grams butter
  • 50 grams plain white flour
  • 600 millilitres milk
  • 1 egg yolk
  • ½ tsp salt

For the topping

  • 2 tbsp panko breadcrumbs
  • 2 tbsp Parmesan Cheese, freshly grated

Instructions
 

For the meat sauce

  • Heat 1 tbsp oil in a large heavy-based pan or a sear and stew slow cooker pan (one that is suitable to go on the stove top), add the onion and fry gently for about 10 minutes until soft.
  • Stir in the 450 g (1lb) minced lamb meat and cook until evenly browned stirring from time to time to break up the meat.
  • Add the tomatoes, 150 ml (¾ cup) water, ¼ tsp cinnamon, 1 tsp oregano, 1 lamb stock pot, salt and pepper. Bring to a simmer and cook on the stove for 5 minutes.

For the aubergines

  • Cut off the green stalk, then cut the 900 g (2 lb) of aubergines lengthways into slices approximately 1 cm (¼ in) thick
  • Meanwhile brush the aubergines with 2 tbsp olive oil. Cook in an air fryer, on a griddle pan or under the grill (broiler) until softened and golden brown on both sides. Drain on kitchen paper.

To assemble

  • Remove the meat sauce from the slow cooker. No need to clean it out because you will be returning the sauce in layers next.
    If you have cooked the lamb sauce in a separate pan then no need to take it out of the pan, just follow the instructions below.
  • Arrange half of the aubergines over the base of the slow cooker.
  • Spread half the meat sauce on top of the aubergines. Then repeat with the remaining aubergines and top with the meat sauce.
  • Put on the lid and cook in the slow cooker on HIGH for 2 hours or LOW for 4 hours.

Make the white sauce

  • Melt the 50 g (2 oz) butter in a pan stir in the 50 g (2 oz) flour and cook, stirring, for 1 minute. Remove from the heat and gradually whisk in the milk. Bring to the boil, stirring and cook, stirring for 3 - 4 minutes, until thickened and smooth.
  • Allow to cool slightly, then beat in the egg yolk: and season with ½ tsp salt.

To finish

  • Grate 2 tbsp parmesan cheese and combine with 2 tbps of panko breadcrumbs.
  • Spoon the sauce over the top of the cooked meat and aubergines and sprinkle with the breadcrumb and parmesan cheese mix.
  • Put a clean tea towel under the lid of the slow cooker, so that the breadcrumbs stay crisp, and cook for a further hour on HIGH.
  • Serve accompanied by a Greek salad.
    Slow Cooker Moussaka with Greek Salad.

Nutrition

Calories: 386kcalCarbohydrates: 21gProtein: 15gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 89mgSodium: 512mgPotassium: 641mgFiber: 5gSugar: 10gVitamin A: 413IUVitamin C: 9mgCalcium: 164mgIron: 2mg