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 minutesmins
Cook Time 5 hourshrs10 minutesmins
Total Time 5 hourshrs20 minutesmins
Course Main Course
Cuisine Greek
Servings 8
Calories 386kcal
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
1tbspsunflower oil
1largeonionpeeled and chopped
450gramsminced lamb
400gramschopped tomatoes
150mlwater
¼tspground cinnamon
1tspdried oregano
1lamb stock potconcentrated lamb stock
½tspsalt
¼tsppepper
For the aubergines
900gramsaubergines (eggplant) sliced
2tbspolive oil
For the white sauce
50gramsbutter
50gramsplain white flour
600millilitres milk
1egg yolk
½tspsalt
For the topping
2tbsppanko breadcrumbs
2tbspParmesan 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.