Moussaka
This homemade moussaka recipe combines layers of seasoned lamb, tender aubergine, and potato slices, all topped with a creamy white sauce and baked to perfection. This hearty and comforting dish is a delicious taste of Greece that will leave you craving seconds.
— Constant Cookbook
Ingredients
- Moussaka
- Try the Hairy Biker's recipe for a classic Greek moussaka.
- Ingredients
- 2 aubergines, cut into 1cm½in dice
- 1 tbsp fine sea salt
- 750g/1lb 10½oz lamb mince
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1½ tsp dried mint
- 2 bay leaves
- 1 cinnamon stick
- 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 puree
- 7 tbsp olive oil
- 500g/1lb 2oz Maris Piper potatoes, peeled, sliced into 1cm/½in slices
- sea salt and freshly ground black pepper
- For the white sauce
- 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, beaten
Instructions
- Place the aubergine pieces in a colander and sprinkle with salt. Set aside for 10 minutes.
- Put the lamb, onions, garlic, oregano, mint, bay leaves 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, salt and plenty of freshly ground black pepper. Add the wine, tomatoes, tomato purÃÂée and bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. Set aside.
- Rinse the aubergine pieces under cold running water and pat dry in a clean tea towel. Heat three tablespoons of the oil in a 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 five mintues, then drain in a colander under running water until cold.
- Preheat the oven to 180C/350F/Gas 4.
- For the white 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 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper.
- Remove the saucepan from the heat and quickly stir in the beaten egg. Cover the surface of the sauce with clingfilm to prevent a skin forming
- Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of potatoes and a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.
Yield
Serves 6
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