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Ref: 250
Heading: Mains
Cuisine: Greek
Food Type: Meat
No of Portions: 6
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Ingredients & Prep

   2 Aubergine large cut into 5 mm thick slices
   brushing  Olive oil
  Meat Sauce
   600 g  Lamb mince
   400 g  Tomatoes canned chopped
   200 ml  Water
   150 ml  Red wine
   1 Red onion chopped
   2 tbsp  Tomato puree
   2 Garlic cloves chopped
   1 Lamb stock cube or gel pot
   1 tsp  Oregano dried
   1 tsp  Sugar
   1 tsp  Black pepper freshly ground
   1 Bay leaf
   1 Cinnamon stick
   3 tbsp  Olive oil
  White Sauce Topping
   700 ml  Milk full fat
   120 g  Butter
   90 g  Flour
   100 ml  Double cream or cream fraiche
   2 pinch  Nutmeg ground
   2 Egg yolk
   100 g  Parmesan or Kefalotyri cheese grated


  Step 1
Pre heat oven to 200'c.
  Step 2
Brush aubergine slices with olive oil, place on a baking sheet & cook for 15 to 20 mins, remove & allow to cool.
  Step 3
Fry onion in a frying pan until light brown, add garlic & cook for 1 more min give a good stir, add lamb mince & brown, add red wine & reduce by half, add tinned tomato, & the rest of the meat sauce ingredients, fry on a med heat until the sauce is thick, about 30 mins, remove from the heat.
  Step 4
Make the white topping sauce, first mix milk, cream & egg yolk in a bowl, then melt the butter in a pan, add flour & stir with a whisk until smooth, whisk in the milk mixture until smooth, add a good pinch of nutmeg & the cheese until smooth & starts to boil, take off the heat.
  Step 5
Take a ovenproof dish, spoon & spread a thin layer of the meat sauce on the bottom, then place a layer of baked aubergine over the top, then another layer of meat sauce, one more layer of aubergine & meat sauce, pour over white sauce & bake in the oven at 200'c for 30 mins or to a light brown crust on top.
  Step 6
Allow to cool for 10 min before serving.

Suggestion & Tips

Serve with a nice Greek salad &/or fried potato in olive oil & garlic.
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