moussaka 1

1-2 eggplants
2-3 medium potatoes
1 onion
1-2 cloves garlic
500g lamb mince
2 tins chopped tomatoes
1 tsp oregano
2 tbsp olives
¼ tsp cinnamon
½ tsp allspice
½ tsp cumin
¼ cup red wine
2 tbsp tomato paste
40g butter
3 tbsp flour
1½ cups milk
1 cup of grated cheese
salt & pepper
2 eggs

Slice the eggplants and potatoes into ½ cm thick slices.  Brush with a little oil (I used olive oil) and bake for 15 minutes in a moderate oven (180°C)

Heat a little more oil in a pan and add the chopped onion and garlic.  Sauté for 5 minutes before adding the lamb mince, herbs and spices.  Cook for 5-10 minutes until mince browns then add the wine.  When the wine has evaporated add the olives, tinned tomatoes and tomato paste.  Season with salt and pepper and turn the heat down.  Continue to simmer for 20 minutes.

While the meat sauce simmers make the white sauce by melting the butter in a small pot.  Stir in the flour and continue to cook for 1-2 minutes.  Slowly add the milk, stirring to avoid lumps.* Cook, stirring often, until the sauce thickens.  Season, stir in the cheese and take off the heat.  Allow to cool for 5 minutes before stirring in the beaten eggs.

Layer the cooked potatoes on the bottom of an ovenproof dish.  Top these with half the lamb mix followed by half the cooked eggplant.  Pour half the white sauce over the eggplant slices before repeating again with the remaining lamb, eggplant and white sauce.  If you like top with a bit more cheese before baking in a moderate oven for 30-45 minutes

*If you are not used to making white sauces warming the milk may help you avoid getting lumps.  Stirring with a whisk also helps.moussaka 19

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