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Moussaka
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Prep Time:
10 minutes
10 minutes
Cook Time:
95 minutes
95 minutes
Total Time:
105 minutes
105 minutes
Ingredients:
- 3 large eggplants, thinly sliced
- 60ml olive oil
- 1kg lamb mince
- 1 onion, chopped
- 1 tsp allspice
- 800g can tomatoes
- 125.00 gm water
- 62.50 ml chopped parsley
- 50g butter
- 40.00 ml plain flour
- 386.25 gm milk
- pinch of nutmeg
- 40g cheddar cheese
Instructions:
- Preheat your oven to 180°C. Sauté thinly sliced 3 large eggplants in batches in 1/4 cup (60ml) of olive oil until beautifully golden.
- In a hot pan, caramelize 1kg of lamb mince and one chopped onion. Season with 1 teaspoon of allspice, pour in an 800g can of tomatoes, and add 1/2 cup of water. Let it simmer for 20-30 minutes. Finish by stirring in 1/4 cup of chopped parsley. Layer eggplant in ovenproof dishes, alternating with the lamb mixture, and top the final layer with eggplant.
- Start by melting 50g of butter in a saucepan. Then, add 2 tablespoons of plain flour and stir well. Gradually whisk in 1 1/2 cups of milk until smooth and creamy. Cook over medium heat until it comes to a boil. Add a pinch of nutmeg and 1 egg, whisking continuously. Pour this delicious mixture over your dishes and top with 1/2 cup (40g) of grated cheddar. Bake in the oven for 20-30 minutes until golden and bubbly. Enjoy!