Moussaka
Servings:
6
Prep Time:
45 minutes
Cook Time:
90 minutes
Difficulty:
Intermediate
Ingredients
- 2 medium eggplant
- 500 g ground lamb
- 1 large onion
- 2 cloves garlic
- 3 tbsp tomato paste
- 0.5 tsp cinnamon
- 6 tbsp olive oil
- 50 g butter
- 50 g flour
- 600 ml milk
- 0.25 tsp nutmeg
- 100 g parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Slice eggplants lengthwise, salt them, let sit 30 mins to remove moisture
- Heat 4 tbsp olive oil, fry eggplant slices until golden, set aside
- In remaining oil, sauté diced onion and garlic until soft
- Add ground lamb, brown well, then add tomato paste and cinnamon
- Simmer meat sauce 15-20 mins until thickened, season with salt and pepper
- Make béchamel: melt butter, whisk in flour to form paste, gradually add milk while stirring constantly
- Add nutmeg and half the parmesan to béchamel, season to taste
- Layer in baking dish: eggplant, meat sauce, eggplant, meat sauce, béchamel
- Top with remaining parmesan, bake at 180°C for 45-50 mins until golden and bubbly