Moussaka

 

Method 1

Ingredients

6 tbsp olive oil

3 medium aubergines

cut into 5mm rounds

800g lamb mince

1 onion

finely chopped

2 fat garlic cloves

crushed

3 heaped tsp dried oregano

2 tsp ground cinnamon

2 bay leaves

200ml red wine

400g can chopped tomatoes

2 tbsp tomato purée

½ tbsp light brown soft sugar

550g Maris Piper potatoes

peeled and sliced into 5mm rounds

For the béchamel sauce

40g unsalted butter

40g plain flour

450ml whole milk

40g parmesan

finely grated

whole nutmeg

for grating

1 large egg

plus 1 yolk, lightly beaten

step 1

Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.

step 2

Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.

step 3

Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.

step 4

Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.

step 5

Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

Method 2

Ingredients:

- 2 large eggplants, sliced into 1/4 inch rounds

- 1 lb ground lamb or beef

- 1 onion, diced

- 3 cloves garlic, minced

- 1 can diced tomatoes

- 2 tbsp tomato paste

- 1 tsp cinnamon

- 1 tsp oregano

- Salt and pepper to taste

- Olive oil

- 1/4 cup red wine (optional)

- 2 tbsp butter

- 2 tbsp flour

- 1 1/2 cups milk

- 1/2 cup grated Parmesan cheese

- 1/2 cup breadcrumbs

Instructions:

1. Preheat the oven to 375°F.

2. Brush the eggplant slices with olive oil on both sides and roast them in the oven until tender, about 20 minutes.

3. In a skillet, brown the ground lamb or beef with the onion and garlic until cooked through.

4. Add the diced tomatoes, tomato paste, cinnamon, oregano, salt, and pepper to the meat mixture. Stir well and simmer for 10 minutes.

5. In a separate saucepan, melt the butter and stir in the flour to make a roux. Slowly add the milk, stirring constantly until the sauce thickens.

6. Layer the cooked eggplant slices in a baking dish and top with the meat mixture. Pour the white sauce over the top.

7. Sprinkle the Parmesan cheese and breadcrumbs on top of the moussaka.

8. Bake in the oven for 40-45 minutes, or until the top is browned and bubbly.

9. Let it cool for a few minutes before serving. Enjoy your homemade moussaka!