A good moussaka is a joy to behold with cinnamon spiced lamb mingling with aubergines and a delicious creamy sauce.
Ingredients
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2 aubergines, cut into 1cm/½in slices
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1 tbsp fine sea salt
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750g/1lb 10½oz lamb mince
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1 onion, finely chopped
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2 garlic cloves, crushed
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1 tsp dried oregano
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1½ tsp dried mint
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2 bay leaves
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1 cinnamon stick
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1 tbsp plain flour
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½ tsp flaked sea salt, plus extra for seasoning
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200ml/7fl oz red wine
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1 x 400g/14oz can chopped tomatoes
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2 tbsp tomato purée
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7 tbsp olive oil
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500g/1lb 2oz Maris Piper potatoes, peeled, sliced into 1cm/½in slices
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sea salt and freshly ground black pepper
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- For the white sauce
Preparation method
- Place the aubergine pieces in a colander and sprinkle with salt. Set aside for 10 minutes.
- Put the lamb, onions, garlic, oregano, mint, bay leaves and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.
- Stir in the flour, salt and plenty of freshly ground black pepper. Add the wine, tomatoes, tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. Set aside.
- Rinse the aubergine pieces under cold running water and pat dry in a clean tea towel. Heat three tablespoons of the oil in a heavy-based frying pan and fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.
- Cook the potatoes in boiling water for five mintues, then drain in a colander under running water until cold.
- Preheat the oven to 180C/350F/Gas 4.
- For the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper.
- Remove the saucepan from the heat and quickly stir in the beaten egg. Cover the surface of the sauce with clingfilm to prevent a skin forming.
- Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of potatoes and a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.
Read more: https://www.bbc.co.uk/food/recipes/moussaka_01004