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Moussaka
Moussaka
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Prep Time:
50 minutes
Cook Time:
70 minutes
Total Time:
120 minutes
Delicious Mediterranean-inspired dish with layers of lamb mince, eggplant, and creamy bechamel sauce.
Ingredients:
  • 750ml milk
  • 1 brown onion, coarsely chopped
  • 2 dried bay leaves
  • 4 whole cloves
  • 1.25 gm ground nutmeg
  • 9.20 gm olive oil
  • 200g Swiss brown mushrooms, thinly sliced
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 1 brown onion, extra, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground allspice
  • 500g Lamb Mince
  • 400g can diced tomatoes
  • 44.40 gm tomato paste
  • 2 large eggplants, cut into 1cm-thick slices
  • 80g butter
  • 50g plain flour
  • 80g parmesan
  • Mixed salad leaves, to serve
  • 2 Free Range Egg yolks
  • Oregano sprigs, to serve
Instructions:
  • Preheat your oven to 180C. In a large saucepan over medium heat, combine milk, onion, bay leaves, cloves, and nutmeg. Allow the mixture to simmer, then set it aside to infuse for 30 minutes.
  • Heat the oil in a large frying pan over high heat. Sauté the mushrooms, stirring occasionally, for 5 minutes until they turn golden brown. Transfer the cooked mushrooms to a bowl.
  • Lower the heat to medium. Stir in carrot, celery, and additional onion. Cook together for 5 minutes until the onion softens. Introduce garlic, dried oregano, cinnamon, and allspice, and cook for 1 minute until fragrant. Mix in the lamb and cook, breaking up lumps with a wooden spoon, for 5 minutes until the meat changes color and is fully cooked. Add mushroom, diced tomato, and tomato paste, then bring to a simmer. Let it cook for 20 minutes, stirring occasionally, until the sauce thickens. Season to taste.
  • As the mince mixture simmers, preheat a barbecue grill or chargrill to high heat. Lightly coat both sides of the eggplant with oil. Grill in batches for 2 minutes per side until lightly charred and tender.
  • In a large saucepan over high heat, melt butter until foamy. Add flour and stir for 2 mins until well combined and slightly grainy. Strain milk into a bowl, then add to the pan. Cook for 5 mins until the sauce thickens, whisking to remove lumps. Remove from heat, stir in half the parmesan, season, and add egg yolks.
  • Prepare a 10-cup (2.5L) ovenproof frying pan or baking dish by greasing it generously. Layer the dish starting with half of the lamb mixture, followed by half of the eggplant slices. Repeat the layers with the remaining lamb mixture and eggplant. Pour the bechamel sauce over the top and sprinkle with the remaining parmesan cheese. Bake in the oven for about 30 minutes or until the dish is beautifully golden brown and heated through. Garnish with fresh oregano sprigs and serve alongside some crisp salad leaves.

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