Moussaka
Over a year ago
5,292 views
Ingredients
- 2 Medium onions finely chopped
- 4 Garlic cloves crushed
- 150 ml Olive oil
- 1 kg Lamb mince
- 100 ml Red wine
- 2 tbsp Tomato puree
- 400 g Tinned chopped tomatoes
- 7.5 cm Cinnamon stick
- 2 tbsp Chopped fresh oregano
- 3 Large aubergines
- 75 g Butter
- 75 g Plain flour
- 600 ml Milk
- 50 g Parmesan
- Pinch Freshly grated nutmeg
- 2 Eggs beaten
Accompaniment
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Description
One of my favourites!
Method
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1
Cook the onions and garlic in 2 tablespoons of the oil in a large frying pan until browned. Add the mince and fry over a high heat for 3-4 minutes. Add the red wine, tomato puree, canned tomatoes, cinnamon and oregano, and simmer gently for 30-40 minutes, stirring occasionally.
Meanwhile, slice the aubergines and brush with olive oil. Fry in batches on both sides in a seperate pan until browned. Lay half the aubergine slices over the base of a 2.5 litre shallow ovenproof dish and season well. Remove the cinnamon stick from the sauce and spoon half of it over the augergines. Repeat with the remaining aubergines and sauce.
Preheat the oven to 200C/gas 6. Melt the butter in a non stick pan then add the flour and cook for one minute. Lower the heat and gradually beat in the milk until thickened slightly, then simmer very gently for 10 minutes, stirring occasionally. Stir in the cheese and nutmeg, and season. Cool slightly, then beat in the eggs. Pour the topping over the lamb and bake for 30-40 minutes, until golden brown and bubbling.
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This dish was very yummy! I think 4 aubergines was a little too much but other than that it worked really well! I've never cooked Moussaka before so I was really pleased it turned out ok! Very good recipe with simple easy to follow steps. Thank you!