A classic Greek family meal. Provides eight to ten serves which provides well for a weekend as well as a midweek ready-meal. The feature ingredients of Moussaka are lamb mince and eggplant.
- Large heavy baking dish
- 1 kg lamb mince
- 400 g tomatoes can, diced
- 3 tbsp tomato paste
- 3 large eggplant, sliced 8 to 10 ml thick
- 5 cloves Garlic, finely chopped
- 2 tbsp basil, fresh, finely chopped
- 1 tbsp oregano, fresh, finely chopped
- 1 tbsp thyme, fresh sprigs, finely chopped
- 1 cinnamon stick
- 2 bay leaves
- 1 large onion/s, diced
- 1 beef stock cube
- 250 ml red wine
- 500 ml beef stock
- 2 tbsp butter
- 2 egg/s, use 2 yolks, only 1 whole egg
- 5 tbsp flour plain
- 1 tsp chicken stock powder
- 1 pinch nutmeg ground
- 1 cup parmesan cheese, shredded or grated, reserving half to spread on top
- 600 ml milk, warmed
- Preheat the oven to 230°C and oil a large deep baking dish. When hot fill the tray with eggplant slices and bake for 5 minutes each side. Place finished slices on a wire rack so they don't get too soggy. Repeat with other batches while doing other tasks until all eggplant has been par-baked. Reduce the oven heat to 180°C.
- Heat oil in a large frypan over medium-high heat. Add the onion and cook until translucent, then add the garlic and tomato paste and cook for 2 minutes.
- Turn the heat to high. Add half the mince and brown, then push to the side and cook the other half of the mince to brown. Now add the bay leaves, oregano, basil and thyme with the red wine. Stir gently while the wine sizzles and reduces. Add the cinnamon stick and tomatoes with the stock and stock cube. Bring to a boil, then reduce the heat and let the meat sauce simmer. [do not forget to remove the cinnamon stick]
- Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly to form a roux. Then, while stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon.
- Remove from the stove and whisk in cheese, nutmeg, and chicken stock powder and pepper. Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
- Lightly oil the bottom of the baking dish and neatly cover the full area with eggplant. Count the slices you have used and reserve the same again to use on the top.
- Now add half the meat sauce, then arrange the left-over eggplant, covering from the edges in. Add the remaining meat sauce and top with the reserved eggplant.
- Spread the white sauce evenly over the eggplant and top with a little more grated parmesan. Bake for 30 – 40 minutes or until golden brown. Remove from the oven and allow to stand for 10 minutes before serving.
CooksClub researches & presents recipes from across the web. Where the recipe is unchanged, the rights of the author are recognised and the full method or instructions are not shown. Follow the link to view the full recipe at its source.