This recipe is from Tina Bester’s book Love Food

Other Recipes from Tina:

One of those dishes of which one helping is never enough – and eaten by the spoonful straight out of the fridge the next day, it’s even better!


  • Salt and freshly-ground black pepper
  • 4 aubergines (eggplants), sliced
  • Olive oil
  • 8 potatoes, peeled
  • 1 portion basic mince mixture
  • Ground nutmeg
  • Béchamel sauce
  • 125g/4½oz/generous ½ cup butter
  • 125g/4½oz/generous ¾ cup flour
  • 1 litre/1¾ pints/4 cups milk

Serves 8

  1. Preheat the oven to 180˚C/350˚F/Gas mark 4. Season the aubergine and fry in the olive oil until just crispy.
  2. Boil the potatoes until tender, allow to cool and then slice lengthways.
  3. To assemble the moussaka, layer the mince, aubergine and potatoes and then repeat the layers, ending with a layer of mince. Pour the béchamel sauce over the moussaka and dust with a little nutmeg. Bake for 30 minutes until it starts to bubble around the edges. Serve with fluffy basmati rice.
  4. To make the béchamel sauce, melt the butter in a pot, add the flour and combine well. Slowly add the milk, stirring it with a whisk to remove any lumps. Cook the sauce until it has thickened, stirring it all the time.

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