Moussaka
Moussaka is not only made in Greece - most Mediterranean countries have their version - and it is mainly made of aubergines, tomato, lamb and a nice topping, known as bechamel. Hower, most people associate it with Greece.
Equipment
- Casserole dish
- salad bowl
Ingredients
- 2 large sliced aubergines
- olive oil
- 4 peeled and sliced potatoes
- 1 large and finely chopped onion
- 2 cloves crushed
- 750 g minced lamb
- 2 tbsp cinnamon
- 1 glass of red wine
- 600 ml passata (canned or bottled)
- 75 g butter
- 75 g flour
- 600 ml milk
- 2 eggs
- green salad to serve
Instructions
- Heat the oven to 190C. Slice the aubergines and brush them with olive oil and season. Then cook them for about 40 min, turning only once, until they get golden and soft.
- Cook the potatoes in boiling salted water until just tender.
- Put some oil in a pan and fry the onion. Add the garlic and then minced meat until it is brown. Add the cinnamon, wine and passata,then season and simmer for about 30 minutes, removing any extra liquid.
- Heat the butter in a pan, add the flour and cook for a few minutes. Add milk, little by little and stir until your bechamel sauce is nice and smooth. Season as you like (we recommend quite a lot of seasoning, otherwise it can be bland).
- Turn down the heat in the oven to 180C. Put the lamb, aubergine and potato in layers in an ovenproof dish.Now you need to whisk the eggs into your bechamel sauce and pour it over the last layer of your mousssaka. Then put it in the oven and bake for 30-40 minutes until it is puffed becomes dark golden brown. Cut it into large squares and enjoy. Yummy.