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Moussaka


  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
Scale

Ingredients

  • 30ml (2 tbsp) olive oil
  • 1 kg (2lbs) lamb mince
  • 250g (½lb) onions chopped
  • 15ml (1 tbsp) ground cinnamon
  • 2.5ml (½ tsp) sea salt
  • 30ml (2 tbsp) tomato puree
  • 400g (1lb) passata
  • 50g (2 oz) butter
  • 50ml (4 tbsp) corn flour
  • 600ml (1 pint) warm milk
  • 2 eggs
  • 60g (2oz) grated cheese, such as haloumi, kefalotiri, kassari or strong cheddar.
  • 3 aubergines, cut lengthways in 1cm slices
  • 1kg (2lbs) potatoes, cut in 1cm slices

Instructions

  1. In a large pan add olive oil & onions & sauté until translucent.
  2. Add the lamb & cook until browned on a low heat.
  3. Add the seasoning & cinnamon.
  4. Add the tomato puree & passata. Optional: add a splash of red wine. Simmer with lid on for 20 minutes.
  5. For the sauce, warm 3/4 of the milk with the butter.
  6. Mix the remaining milk with the corn flour, and then beat in the eggs and add the grated cheese and cinnamon.
  7. Take some of the warm milk and mix with the egg mixture, then slowly stir it all into the pan on the heat. Stir till it thickens to a custard mixture.
  8. Bake, grill or fry the slices of potatoes and aubergine, respectively.
  9. Preheat the oven to 180°C/350°F/gas mark 4.
  10. Place the potatoes at the bottom layer of an ovenproof dish, then layer the aubergine slices.
  11. Top the vegetables with mince mixture and finish off with a layer of béchamel sauce. Sprinkle with some cheese if you like.
  12. Bake in the oven for 40-45 minutes. Done!

  • Category: Dinner
  • Method: Bake
  • Cuisine: Greek

Nutrition

  • Calories: 824
  • Sugar: Sugars
  • Sodium: 520 mg
  • Fat: 49.3 g
  • Carbohydrates: 55.8 g
  • Fiber: Dietary Fiber
  • Protein: 42.5 g
  • Cholesterol: 103 mg