Ahead of Time Bake Cheese Europe Greek Lamb Vegetables

Moussaka

Moussaka
Written by Guest

A Moussaka has to be one of Greece’s greatest exports. The layers of the lamb mince and aubergine with a cheese sauce makes it a satisfying meal. WI have a partner who cant eat pasta so this makes a great alternative.

Moussaka

Moussaka

Traditional Greek recipe that is welcome all year round.
4.78 from 111 votes
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Course: Main Dish
Cuisine: Greek
Keyword: Aubergine, Cheese, Lamb, Vegetables
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 People
Calories: 823kcal

Ingredients
 

Instructions

  • Place a large frying pan over a medium heat and put the lamb, garlic, oregano, bay, cinnamon, onion and the mint in for 10 minutes. Stir and break up the meat.
  • Add the flour and add a pinch of salt and pepper.
  • Add the wine, tomato purée and tomatoes and bring to a gentle simmer.
  • Cook for 30 minutes until the lamb is tender and the sauce has thickened. Remember to stir. Check for taste and season again if necessary.
  • Meanwhile, place the aubergine slices in a colander and sprinkle with the tablespoon of salt. Set aside for 10 minutes.
  • Rinse the aubergine slices under cold running water and pat dry with a clean tea towel.
  • Heat 3 tablespoons of the oil in a large heavy-based frying pan and fry the aubergines for 2–3 minutes on each side, adding more oil when necessary.
  • Remove from the pan and set aside to drain on kitchen paper.
  • Cook the potatoes in boiling water for 5 minutes, drain and then cool under running water.
  • Preheat your oven to 200C/180C Fan/Gas 6.
  • Making the white sauce is easier than you think.
  • Melt the butter in a saucepan and add the flour and stir well. Cook for a few seconds and then add the milk gradually whilst stirring. You need to stir to make the there are no lumps..
  • Add about half of the Parmesan together with the grated nutmeg. Adjust the heat until a gentle simmer starts. Simmer for 4–5 minutes stirring regularly. Season with salt and pepper to taste.
  • Remove from the heat and allow the sauce to cool. Once it has cooled, addthe free range egg and stir in well.
  • To make the dish you just need to combine the meat and aubergine together with the sauce. Each layer takes about a 1/3rd of each group.
  • Spoon about 1/3rd of the meat sauce into a ovenproof dish. Make sure the dish is large enough to hold about 2.5 litres of meat sauce, sauce and veg.
  • Place a 1/3rd of the potatoes and then a 1/3rd of the aubergines in layers. Doesn't need to be perfect.
  • Then repeat the layers again twice making sure the top has the aubergine on it. , finishing with the aubergines.
  • Pour over the white sauce, making sure it covers the entire dish in a lovely thick, even layer.
  • Sprinkle with the remaining Parmesan over the top of the dish and bake for 35–45 minutes, or until deep golden brown and bubbling. It is then ready to enjoy.

Nutrition

Calories: 823kcal | Carbohydrates: 42g | Protein: 31g | Fat: 57g | Saturated Fat: 22g | Cholesterol: 150mg | Sodium: 1512mg | Potassium: 1314mg | Fiber: 8g | Sugar: 13g | Vitamin A: 547IU | Vitamin C: 29mg | Calcium: 214mg | Iron: 5mg