members recipes

It was yesterdays dinner and it was marvelous. thank toue.

mmm...yummy... i can't wait. i'm going to add butter instead of lamb. i think that will add a certain silkiness to the dish. Thanks though Jamie.

Leave skin on . About 7mm thick ... not crutial

Wasn't sure if you should peel the aubergines or not?!!!<br /> How thick should the slices be?

Have now made this three times jamie love it red wine gives it the kick

I love the way people think they can improve on Jamie o's recipe ! By adding an extra gramme of cheese here and a can of toms (read the recipe) there ....going to make this tomorrow as the recipe says , no more cheese and the right amount of toms ;)<br />

My wife made this for me tonight and it absolutely blew me away, they only thing we did differently was swap the lamb mince for veggie mince and I tell you it's better than any veggie option you will. Get in a restaurant. Great job

Hummmm a delight!<br /> I am pretty fussy when it comes to test and approve a new recipe, but this one was absolutely fantastic, and everybody agreed!thanks so much hoppershaun!

I am a vegetarian and decided to make this for the rest of my non-vegetarian family. I use ground beef instead of lamb. I've had this before when I wasn't a veg and don't care much for lamb so that's why the substitute. Used a bit of ground cinnamon (son doesn't really like it) and chopped fresh tomatoes. I couldn't really taste once I added the meat, but smelled wonderful. The white sauce is pretty much an alfredo sauce minus the garlic and heavy cream. The "meatarians" loved it. Going to try coming up with a veggie version soon so I can enjoy it. Good recipe for last minute whim to make something different!

making this one ..love aubergines..thanks SHAUN...for the recipie..not jamie :)

Just made this, was absolutely delicious me and my brother ate it all. Made another in an individual gratin dish & am going to attempt to freeze it and then defrost next time i fancy it & cook it again - I do slimming world so didn't use any olive oil, i fried meat in frylight and fried the aubergines in batches until golden n softened. Apart from the aubergine part was a stressfree recipe, will definately b making it again soon - Thanks Jamie for the recipe!!

Dry fried the meat, and also basted the aubergines with run off fat from the simmering meat and then grilled them - excellent flavour and it also means no added fat. A trick for a quick topping sauce is to beat together a small carton of natural yogurt with a small amount of milk and a whole egg, season with nutmeg and grated parmesan - and nice topped with chopped walnuts.

The wine gives depth of flavour & colour - if you can't use alcohol for any reason try adding some tomato puree mixed with a wine glass of water and a teaspoon of swiss bouillon, and blend in well. Ground cinnamon can be used instead of the stick if you like a more pronounced cinnamon flavour. I use a whole egg in the sauce - not just the yolk, and it's also nice (if not as authentic) topped with a mix of wholemeal breadcrumbs and cheese.

SianyBee - with regard to salting your aubergine first, this is an old trick for old varieties of aubegine. These days, aubergine has been cross-bred and developed so it no longer has such a bitter taste. However, it wont do any harm, just remember to add less salt to the rest of the dish. This one looks good, gona make it now....

Excellent recipe worked first time, why are people asking what temp to bake it at and why commenting it needs 2 tins of tomatoes if you read it correctly it tells you all that is required.

What temperature for the baking please?

I'll give this a try - no need to worry about the alcohol - after simmering for 90 mins in an open pan there will be none left

Defo needed 2 tins of tomatos, but tasted brill. I dont like aubergines so I added a layer of par boiled potatos instead, but I make moussaka all the time and have tried a few recipes, this one was by far the best, cheers Jamie x

This recipe is delicious and really easy, but I definitely agree with some of the comments about needing more than 1 can of tomatoes, 1 was not enough at all, 2 was about right. You can buy moussaka spice packet mixes which take the hassle out of buying lots of different spices aswell which makes things a little easier!

Can't wait to make this dish tonight, Love Moussaka, Looks like I may have found a wiiner.

what no potato layer? is that a genuine mistake, don't think its a bulking agent, adds something to bite and a bit more substance surely!

Does anyone know how I can replace the red wine with something non-alcoholic?

absolutely gorgeous! never made it before but had it on a recent holiday.. this version was better than the one i had in Greece! thank you.

I sprinkle the aubergines with salt and leave for about 30 mins then rinse. It does take the bitterness out.
Great recipe by the way, have made it a few times the only thing I change is I add 2 sliced parboiled potatoes and use only 2 aubergines.

I've heard that you should sprinkle salt over sliced Aubergine before cooking and leave for 20 minutes in order to take the bitterness out. Has anyone else heard this?

A great dish ,bought the veg in the local farmers market in Tenerife .A good one Thank you

This is now a firm favorite ! Well done that lad ! Puckertastic !

Great recipe - very easy and excellent tip from JJ !

Yum yum yum.

recommend rinsing slices of aubergine and then brushing them in oil and grilling each siderather than frying - less oil and easy to do

Making this now, It looks Great, Aubergines were sold out so I have used Yellow and Red Peppers, each one cut into 3 big slices.
I used my Cappucino wisk (can get these for about Five pounds) to mix the melted Butter, Flour and Milk, it has made the Sauce so Glossy and Smooth.......TRY IT!

You're right that aubergine sucks up the oil. I would say three eggplants would take two cups of olive oil to fry. For melanzane alla parmigiana I spray the slices of aubergine with olive oil (in a spray can in the supermarket) and grill until brown, Works really well and makes a much less oily dish.

Good question Becky, I reckon I used at least 20 tbsp... and mine needed baking for 45 mins.

how on earth do you fry 3 aubergines sliced in 2 tbsp of oil?

Oh Jamie you old hound, you've blown my socks clean off with this one. A real belter of a mousseakka, Rich and Flavourless this delivers in Spain where i made it with my wife and kid. I replaced the lamb mince with kidney beans, and it slipped down easily. I truly love this recipe the lads'll go nuts when i shovel it down them gobs after many a cricket match. I throw a mean ball.

So thanks again LucyMelbourne for the extra hints you gave. ;)

Jamie you've done it again old son! I just pushed away my empty plate after consuming your tip-top moussaka. The business!

Made this yesterday.. have never made Mousakka before but it was DELICIOUS. Even my Mum loved it! Only a couple of amendments I made - 1 small can of tinned tomatoes was not enough.. it was much too dry... so I used 2 cans, but added the second one gradually as it cooked to avoid it getting too soggy. ALSO, I thought the white sauce needed just a teensy bit more parmesan (perhaps 20g more or so?). Add a little more and taste. ALSO, I sprinkled a little parmesan on top for a yummy cheesy crust! Thanks so much for sharing this great recipe!