Moussaka
This hearty and comforting moussaka recipe is a delightful blend of layers of seasoned lamb mince, tender aubergines, and creamy potato slices, all topped with a rich and velvety béchamel sauce. The aromatic flavors of oregano, mint, and cinnamon infuse the dish, making it a satisfying meal that is perfect for gathering friends and family around the dinner table. Enjoy the delicious combination of textures and flavors in every bite of this classic Greek-inspired dish!
— Constant Cookbook
Ingredients
- 2 aubergines
- 1 tbsp fine sea salt
- 750g/1lb 10½oz lamb mince
- 1 onion
- 2 garlic cloves
- 1 tsp dried oregano
- 1½ tsp dried mint
- 2 bay leaves
- 1 cinnamon
- 1 tbsp plain flour
- ½ tsp flaked sea salt, plus extra for seasoning
- 200ml/7fl oz red wine
- 1 x 400g/14oz can chopped tomatoes
- 2 tbsp tomato purée
- 7 tbsp olive oil
- 500g/1lb 2oz Maris Piper potatoes
- and freshly ground sea saltblack pepper
- 50g/2oz butter
- 50g/2oz plain flour
- 400ml/14fl oz milk
- 1 tsp finely grated nutmeg
- 25g/1oz finely grated parmesan
- 1 free-range egg
Instructions
- Put the lamb, onion, garlic, oregano, mint, bay and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.
- Stir in the flour and add a good pinch of salt and pepper. Add the wine, tomatoes and tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened. Season again if needed and set aside.
- 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 2â3 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, then drain in a colander under running water until cold.
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the béchamel sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the Parmesan and the grated nutmeg. Simmer the sauce gently for 4â5 minutes, stirring regularly. Season with salt and pepper.
- Remove the saucepan from the heat and allow the sauce to cool. When cooled, stir in the egg.
- Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres/4½ pints. Cover loosely with a third of the potatoes and then a third of the aubergines â you don't need complete layers, just to arrange them roughly on top.
- Repeat the layers twice more, finishing with the aubergines.
- Pour over the white sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining Parmesan.
- Bake for 35â45 minutes, or until deep golden brown and bubbling.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 6
Nutrition
- Calories: 678kcal
- Carbohydrate Content: 34g
- Fat Content: 41g
- Fiber Content: 6g
- Protein Content: 34g
- Saturated Fat Content: 16.5g
- Sugar Content: 10g
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