It is lamb meat season which means I will be filling my deepfreeze with all kinds of cuts, but specially minced lamb which i use in many different dishes.
I have been fortunate enough to have had a Greek friend who has taught me many authentic Greek recipes and this must be one of my favourite comfort dishes. Served with lemony roasted potatoes, a greek salad and tsatziki on the side, you really do not need much more other than a nice bottle of red wine!
It is an easy recipe and although it is a little time-consuming it is absolutely so worth it! The recipe doubles up easily if you want to feed a crowd or freezes just as well if you have any leftovers.
- 2 x large aubergines/egg plants (1,2kg)
- Coarse salt
- ¼ cup x olive oil (60ml)
- 1 x large onion
- 2 x cloves garlic, crushed
- 1kg x minced lamb
- 440g x can crushed tomatoes
- 2 Tbsp x tomato paste
- ½ cup x red wine (125ml)
- 2 Tbsp x fresh flat leave parsley, chopped
- 2 tsp x dried oregano
- 1 tsp x sugar
- ¼ tsp x ground cinnamon
- ¼ cup x grated parmesan cheese (20g)
- ½ tsp x ground nutmeg
- •For the cheese sauce
- 125g x butter
- 100g x plain flour
- 1 lt x whole milk
- ½ cup x grated parmesan cheese (40g)
- 2 x eggs
- Salt and pepper to taste
- Set your oven for 200ºC.
- Cut the aubergines into 5mm slices, sprinkle with salt and let it stand for about 20 minutes.
- Rinse the slices under cold water, drain and pat dry with towel paper.
- Place slices on a baking sheet in single layers and lightly brush with olive oil on both sides and bake in the oven for about 20 minutes or until lightly brown.
- Drain on towel paper.
- For the mince sauce, heat olive oil in a pan and add onions and garlic. Cook until soft.
- Add mince and cook until browned.
- Add crushed tomatoes, tomato paste, wine, parsley, oregano, sugar and cinnamon.
- Season with salt and pepper to taste, put the lid on and simmer for 30 minutes.
- For the cheese sauce, melt the butter in a pan over medium high heat and stir in the flour. Keep on stirring until bubbles form and reduce the heat to medium low.
- Gradually pour in the milk, once you have poured in all the milk, turn up the heat to medium high again and keep on stirring until the mixture has thickened.
- Remove from the heat, stir in the parmesan.
- Let the mixture cool slightly and then stir in the eggs.
- Season with salt and pepper to taste and set aside.
- For the assembly, reduce your oven to 180ºC.
- Grease an ovenproof dish with olive oil. (2,5lt dish size)
- Place one-third of the aubergines at the bottom of the dish and top with half the mince mix.
- Then cover with half of the remaining aubergines and pour the rest of the mince mix on top.
- Finish off with the last third of the aubergines.
- Finally pour over the cheese sauce and sprinkle with nutmeg and remaining parmesan cheese.
- Bake in the oven for 45 minutes. until the top is lightly browned.
- Remove from the oven and let the dish stand for at least 20 minutes before you serve it.
Note : I have served my moussaka with lemony roasted potatoes, tzatziki and an authentic greek salad.