Moussaka

"A gorgeous Greek classic making the most of ground lamb, eggplant and tomatoes with a creamy cheesy topping."
 
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Ready In:
1hr 20mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • For the lamb sauce, heat 2 tbsp of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the ground lamb and fry over a high heat for 3-4 minutes.
  • Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else.
  • Slice the stalks off the eggplants and cut them lengthways into 1/4 inch slices.
  • Heat a frying pan until it is very hot, add 1 tablespoon of the oil and a layer of eggplant slices and fry quickly until tender and lightly coloured on each side.
  • Lift out with tongs, layer over the base of a shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and eggplants and seasoning each layer as you go.
  • For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for 1 minute to cook out the flour.
  • Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then.
  • Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.
  • Preheat the oven at 400°F Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the eggplant.
  • Pour over the topping and bake for 25-30 minutes until golden and bubbling.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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