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.
Traditional Greek recipe that is welcome all year round.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 6 People
- 750 g lamb mince
- 1 tbsp plain flour
- 200 ml red wine good wine
- 400 g chopped tomatoes
- 2 tbsp tomato purée
- 2 large aubergines sliced 5mm
- 1 large onion finely chopped
- 2 cloves garlic crushed
- 500 g potatoes Maris Piper, peel/thinly slice
- 50 g plain flour
- 50 g butter
- 400 ml milk
- 25 g Parmesan finely grated
- 1 large egg free range, beaten
- 100 ml olive oil
- 1 tbsp salt
- 1 stick cinnamon stick
- 1½ tsp dried mint
- 1 leaf bay
- 1 tsp dried oregano
- 1 tsp nutmeg grated
- black pepper
- 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.
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