We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Moussaka
0 Likes
Prep Time:
75 minutes
75 minutes
Cook Time:
95 minutes
95 minutes
Total Time:
170 minutes
170 minutes
Ingredients:
- 1.5kg (about 2 large) eggplant, cut into 5mm-thick slices
- Salt
- 18.20 gm olive oil, plus extra to brush
- 1 brown onion, finely chopped
- 1 tsp fresh oregano leaves
- 1.25 gm ground cinnamon
- 0.63 gm ground nutmeg
- 1kg lamb mince
- 250ml red wine
- Mutti Polpa Finely Chopped Tomatoes 400g
- 250.00 ml grated parmesan
- Bechamel sauce (see related recipe)
Instructions:
- Season eggplant generously with salt, allowing it to rest for 1 hour. Rinse thoroughly and pat dry.
- Preheat the grill until hot. Brush the eggplant slices generously with olive oil and grill for 4-5 minutes on each side until beautifully golden.
- Sauté the onion, oregano, cinnamon, and nutmeg in a skillet with the oil until softened. Brown the mince. Pour in the wine and tomatoes. Let it simmer for 25-30 minutes until thickened.
- Preheat your oven to 190°C. Arrange the layers of eggplant, parmesan, and mince in a 12-cup ovenproof dish, with the final layer being eggplant. Top it off with bechamel sauce and sprinkle parmesan on top. Bake until golden, for about 40-45 minutes. Let it rest for 15 minutes before serving.