House recipe
🍆 Moussaka
Roasted aubergine and potato layered with a cinnamon-scented lamb sauce and baked under a thick béchamel.
Allergens. Contains: Sulphites, Milk, Gluten, Eggs. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 2 aubergine, sliced 1 cm thick
- 400 g potatoes, peeled and sliced 5 mm thick
- 5 tbsp olive oil
- 500 g lamb mince
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 100 ml red wine
- 1 tbsp tomato purée
- 400 g chopped tomatoes (tinned)
- ½ tsp ground cinnamon
- 1 tsp dried oregano
- 50 g butter
- 50 g plain wheat flour
- 500 ml milk
- 1 eggs, yolk only
- 40 g parmesan, grated
- 1 pinch nutmeg, grated
- Salt, to taste
- Black pepper, to taste
Method
- Heat the oven to 200 °C. Brush the aubergine and potato slices with 4 tbsp olive oil, season and roast on trays for 25 minutes until soft and golden.
- Meanwhile brown the lamb in the remaining oil, then add the onion and garlic and cook for 5 minutes.
- Add the wine and let it bubble, then stir in the tomato purée, chopped tomatoes, cinnamon and oregano. Season and simmer for 20 minutes until thick.
- For the béchamel, melt the butter, stir in the flour for a minute, then whisk in the milk and simmer until thick. Off the heat, beat in the egg yolk, half the parmesan and the nutmeg.
- Lower the oven to 180 °C. Layer the potato in an ovenproof dish, then half the aubergine, the lamb sauce and the rest of the aubergine.
- Pour over the béchamel, scatter with the remaining parmesan and bake for 40 minutes until deep golden.
- Rest for 15 minutes before cutting into squares.