Moussaka

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 About 6 aubergines
 A little veg oil
 750g lamb mince
 2 chopped onions
 2 garlic cloves ( crushed )
 1 tin of chopped tomatoes
 Salt and pepper
 1 cinnamon stick broken
 2 good squirts tomato puree
 1 tspn Italian seasoning or mixed herbs
 1 bay leaf
 Olive oil
 100g butter
 100g plain flour
 850ml milk
 2 egg yolks
 A little grated nutmeg
 100g Parmesan
 1 glass of red wine or the equivalent amount of water

1

Slice the aubergines into about 1cm thick slices

2
3
4
5

Season with salt and pepper and fry in hot veg oil until lightly browned . Drain on kitchen towel

6
7
8

In a large pan heat the olive oil and fry off the onions until softened and lightly brown

9
10
11
12

Add in the tomato puree and garlic

13
14
15
16

Now add in the mince , breaking it up and letting it colour

17
18
19
20

Pour in the red wine ( if using ) or water , stir through . Let it evaporate

21
22
23
24

Now add in the tomatoes and seasonings

25
26
27
28

Bring it up to the boil and let it simmer for about 45 minutes

29
30
31
32

Meanwhile make your bechamel sauce

33
34
35
36

Melt the butter in a pan

37
38
39
40

When melted add in the flour and cook it for a few minutes

41
42
43
44

Add the milk gradually and keep stirring all the time , as the sauce thickens

45
46
47
48

When they cleaned take it off of the heat and what so in the egg yolks , a little salt and pepper and the nutmeg Whisk quickly you do not want scrambled eggs or omelettes !!

49
50
51
52

Heat oven to 180C

53
54
55
56

In an ovenproof dish assemble your moussaka .Remove the cinnamon stick and bay leaf from the meat . Start with a layer of aubergine then meat then aubergine . Finish with the bechamel sauce and sprinkle with the grated cheese

57
58
59
60

Bake for about 1 hour . Let it sit for a few minutes before serving with a nice salad

61
62
63
64

This can be frozen

Category

Ingredients

 About 6 aubergines
 A little veg oil
 750g lamb mince
 2 chopped onions
 2 garlic cloves ( crushed )
 1 tin of chopped tomatoes
 Salt and pepper
 1 cinnamon stick broken
 2 good squirts tomato puree
 1 tspn Italian seasoning or mixed herbs
 1 bay leaf
 Olive oil
 100g butter
 100g plain flour
 850ml milk
 2 egg yolks
 A little grated nutmeg
 100g Parmesan
 1 glass of red wine or the equivalent amount of water

Directions

1

Slice the aubergines into about 1cm thick slices

2
3
4
5

Season with salt and pepper and fry in hot veg oil until lightly browned . Drain on kitchen towel

6
7
8

In a large pan heat the olive oil and fry off the onions until softened and lightly brown

9
10
11
12

Add in the tomato puree and garlic

13
14
15
16

Now add in the mince , breaking it up and letting it colour

17
18
19
20

Pour in the red wine ( if using ) or water , stir through . Let it evaporate

21
22
23
24

Now add in the tomatoes and seasonings

25
26
27
28

Bring it up to the boil and let it simmer for about 45 minutes

29
30
31
32

Meanwhile make your bechamel sauce

33
34
35
36

Melt the butter in a pan

37
38
39
40

When melted add in the flour and cook it for a few minutes

41
42
43
44

Add the milk gradually and keep stirring all the time , as the sauce thickens

45
46
47
48

When they cleaned take it off of the heat and what so in the egg yolks , a little salt and pepper and the nutmeg Whisk quickly you do not want scrambled eggs or omelettes !!

49
50
51
52

Heat oven to 180C

53
54
55
56

In an ovenproof dish assemble your moussaka .Remove the cinnamon stick and bay leaf from the meat . Start with a layer of aubergine then meat then aubergine . Finish with the bechamel sauce and sprinkle with the grated cheese

57
58
59
60

Bake for about 1 hour . Let it sit for a few minutes before serving with a nice salad

61
62
63
64

This can be frozen

Moussaka