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Moussaka
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Prep Time:
15 minutes
15 minutes
Cook Time:
70 minutes
70 minutes
Total Time:
85 minutes
85 minutes
Luscious lamb and crisp veggies blanketed in creamy bechamel sauce.
Ingredients:
- 2 large eggplants, thinly sliced
- 1 large brown onion, finely chopped
- 500g lamb mince
- 125ml red wine
- 400g can tomato soup
- 250ml beef stock
- 62.50 ml finely chopped oregano
- 750ml milk
- 1 brown onion, coarsely chopped
- 1 dried bay leaf
- Pinch of ground nutmeg
- 50g butter
- 50g plain flour
- 40g parmesan
Instructions:
- Heat a generous amount of oil in a large frying pan over medium heat until it shimmers. Fry the eggplant slices in batches until beautifully golden and tender, transferring each batch to a plate before starting the next. Add more oil as needed to keep the eggplant frying perfectly.
- Saute onion and garlic in the pan with some oil until softened. Add the lamb, breaking up any lumps with a wooden spoon, and cook until it changes color. Pour in the wine and simmer. Stir in Heinz big red tomato soup and beef stock, then bring to a boil. Reduce heat and simmer for 20 minutes until the sauce thickens, stirring occasionally.
- Preheat your oven to 180°C. In a saucepan, gently simmer milk, onion, bay leaf, and nutmeg. Let it sit for 15 minutes to infuse flavors. Strain through a jug to remove solids.
- In a large saucepan over high heat, melt the butter until it foams. Stir in the flour and cook for 1-2 minutes until it bubbles and becomes grainy. Pour in the milk mixture and cook for 5 minutes, stirring constantly until it boils and thickens. Remove from heat and season with salt and pepper to taste.
- Prepare a 12-cup (3 litre) ovenproof dish by greasing it. Spread half of the lamb mixture in the dish, followed by half of the eggplant slices. Repeat the layering process with the rest of the lamb and eggplant. Pour the bechamel sauce over the eggplant layer and sprinkle with cheese. Bake in a preheated oven for 30 minutes, or until golden brown and heated through.