Slow cooker Moussaka with potato

by | Sep 21, 2015 | Mains, Recipe, Slow Cooker | 1 comment

Since beginning my Diploma of Business studies, I’ve been relying on my slow cooker for just about every evening meal. I had picked up an eggplant with my groceries and the only thing that comes to mind for me is my favourite Greek dish, Moussaka. There are many parts of the world that cook this dish and, traditionally, the Greeks don’t use potato in theirs but I just love it with potato. I usually bake this in the oven to get that golden, crisp top but it didn’t turn out too bad in the slow cooker.

Start by slicing the eggplant into half to 1 cm slices.

Fry until golden in extra virgin olive oil. The eggplant does tend to soak up the oil so make sure it’s hot and drain well on paper towel.


For the potatoes, I like to par cook them in the microwave for a couple minutes. Slice them about the same size as the eggplant.

For the meat sauce, fry lamb mince (you can use beef) and onions, adding the spices and about 2 tablespoons of tomato paste. You’ll need to fry this off a little before mixing in.

Even though this part of the cooking process was done in a pan and not the slow cooker, it didn’t take too long.

Layer your sliced potatoes, eggplant and mince mixture, finishing off with a rich bechamel sauce and leave for 4 hours on high or 8 hours on low in the slow cooker.

My mouth is watering looking at this photo and wish I could have a piece again right now. Such a wonderful combination of flavours.

You could prep this dish up until http://www.shannonrovers.com/profile/Paulsen about an hour before dinner time, leaving it in the fridge but I opted for the slow cooker. There’s quite an accomplished feeling for me using it and it’s a less stressful time just before dinner.
Do you add potato to your moussaka?
Slow Cooker Moussaka with Potato
  • 500gm lamb mince
  • 3 two medium potatoes, sliced
  • 1 medium eggplant, sliced
  • 1 large onion, diced
  • 1 can diced tomatoes
  • 2 tbs tomato paste
  • 1 cup beef stock
  • 3 cloves garlic, crushed
  • extra virgin olive oil for frying
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 3 bay leaves
  • salt & pepper

Bechamel sauce:

  • 3 tbs butter
  • 2 tbs plain flour
  • 2 cups milk
  • 1 egg, beaten
  • 1/2 cup grated cheese
  • salt & pepper
  • 1/2 tsp nutmeg
  1. Fry eggplant in hot olive oil until golden and drain on paper towel.
  2. Par cook potato slices in boiling salted water or in the microwave.
  3. Brown mince and onion until browned then add garlic, cinnamon, oregano, salt and pepper.
  4. Add tomato paste and cook in the pan then mix through mince mixture.
  5. Add canned tomatoes and stock then add bay leaves and cook for approximately 15 minutes.
  6. Season well with salt and pepper.
  7. For the Bechamel sauce, melt butter in a sauce then add flour and cook well.
  8. Add milk and stir until thickened.
  9. Add beaten egg and cheese, salt and pepper and nutmeg.
  10. To assemble moussaka in slow cooker (or baking dish for the oven), spread a little meat sauce on the bottom, then add a layer of eggplant, a layer of potato and a layer of meat sauce. Repeat until all have been used.
  11. Top with the Bechamel sauce.
  12. Cook on low for 8 hours or 4 hours on high in the slow cooker (or approximately 30 minutes in the oven until the top is golden brown).

1 Comment

  1. Sarah
    Sarah on September 21, 2015 at 2:19 pm

    I LOVE my slow cooker Anne and I use it several times a week. It takes all the stress out of cooking if you're out all day. You can cook practically anything in it and, if you want too cook a joint of meat, you can leave it in all day and either add the veg to it or do it separately, it just means you don't have to have the oven on. There's never any reason not to have a real home cooked meal if you have a slow cooker and this recipe looks delicious!