Moussaka Moussaka
Author: 
Cuisine: Greek
 
Ingredients
  • For the meat base:
  • Olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • 1 tbsp tomato purée
  • 500g lean lamb mince
  • 200ml good red wine
  • 1 cinnamon stick
  • 400g can chopped tomatoes
  • Pinch of caster sugar
  • 1 tsp dried oregano
  • 2-3 large aubergines, thickly sliced
  • For the Béchamel sauce:
  • 75g butter
  • 75g plain flour
  • 500ml milk
  • 1 large organic egg yolk
  • 100g Parmesan, grated
  • 75g grated cheddar cheese
  • Grated nutmeg
Instructions
  1. Preheat the oven to 200°C/fan180°C/gas 6.
  2. Heat a splash of oil in a large pan, add the onion and fry on a low heat for 5 minutes, stirring, until soft.
  3. Add the garlic and cumin and fry for 1 minute. Add the purée and fry for 1 more minute.
  4. Add the lamb, turning up the heat and fry for around 5- 8 minutes until browned all over. Pour away any excess oil.
  5. Add the wine and cinnamon, slowly simmer for a few minutes
  6. Add the tomatoes, 100ml water, the sugar and oregano. Bring to a boil, reduce the heat and simmer for 45 minutes, stirring occasionally, until thick.
  7. Check the flavour and season.
  8. Meanwhile, brush the aubergine with olive oil and season. Heat a griddle pan until very hot, griddle aubergine on both sides until golden brown. Set aside on kitchen paper.
  9. To make the béchamel sauce. Melt the butter in a small pan, add the flour and stir to make a roux (paste).
  10. Remove from the heat whilst gradually stirring in the milk.
  11. Place the pan over a gentle heat and simmer, stirring, until thickened. Remove from the heat, let the mix cool slightly, stir in the egg yolk and half the parmesan cheese. Season to taste.
  12. Take your 2litre oven proof dish and layer the aubergine and mince. Repeat, then spread the white sauce on top.
  13. Scatter with the remaining parmesan cheese and sprinkle the grated cheddar cheese on top
  14. Finish with grating nutmeg across the cheese scattered surface.
  15. Bake for 25-30 minutes in the pre heated oven until golden.
  16. Serve with a Greek salad or wedges
Recipe by Sustarian Living at https://www.sustarianliving.com/moussaka-moussaka-1/