Moussaka is a typical Mediterranean dish that is quite similar to lasagne and is an instant crowd-pleaser. Made up of layers of eggplant, lamb, tomato and spices, this recipe puts a bit of a twist into a typical Wednesday night meal. Packed full of classic flavours, it might just take you back to that summer spent in Greece.
- 1 large eggplant, cut into 1cm slices
- 500g lean lamb mince
- 1 large onion, finely chopped
- 1 large carrot, peeled and grated
- 2 cloves garlic, crushed
- 425g can crushed tomatoes with herbs
- 1 Tbs tomato paste
- 125mL of red wine (optional)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp dried oregano
- 1/4 cup of parsley
- 1 bay leaf
- Olive oil or butter
For the bechamel sauce
- 2 cups of milk
- 1/3 cup of plain flour
- 75g of butter
- 125g of parmesan cheese
- Preheat oven to 180ºC and heat a non-stick frying pan with butter/oil.
- Fry off eggplant slices for 2-3 minutes on each side to slightly soften them. Put these to the side.
- In a separate pan, cook onions and garlic until softened, and then add meat. Cook until browned.
- Add carrot, can of tomatoes, tomato paste, cinnamon, nutmeg, oregano and parsley, bay leaf and wine. Cover and simmer for 20 minutes to let the flavours infuse.
- In a large baking dish, make a layer of eggplant and cover it in meat sauce. Repeat until the baking dish is full.
- Make the bechamel sauce in a saucepan by melting the butter, adding the flour and stirring and then gradually whisking in the milk until smooth.
- Add around half the cheese to the saucepan and then pour over the top of the layered baking dish. Top with the remainder of the cheese and bake for 40 – 45 minutes until golden brown on top.