Moussaka

I have made Moussaka a few times in the past, and each time I try and improve on the previous recipe.  This one got positive comments, so here's it is.  It may look complicated but the component parts are simple to make, and a lot can be done in advance.  This serves 6 people and is good with a Greek salad and some bread.

Moussaka - worth the effort.

Meat Sauce

This can be made in advance and kept in the fridge overnight until needed.  The key to having a final dish that keeps its shape when served is to cook this until all the liquid has evaporated.   

Ingredients

• 1 large onion, finely chopped
• 4 cloves garlic, crushed
• 500g minced lamb
• 1 tin chopped tomatoes
• 2 tbsp tomato puree
• 1 glass white wine
• 1 tsp dried oregano
• 1 small bunch fresh parsley, chopped
• salt
• pepper
• 1 tbsp olive oil
• 1 cinnamon stick

Method

• In a large pan, heat the oil over a medium heat.
• Add the lamb and onion and cook for 10 minutes, stirring often, until browned.
• Add the tomato puree and garlic and cook for 1 minute.
• Add the remaining ingredients and cook, stirring occasionally, on a low heat for 45 minutes or until all the liquid has evaporated.  
• Discard the cinnamon stick.

Vegetables

Some recipes use just aubergines, but I like a mixture of aubergine and potato.  Some (or all) of the aubergines can be replaced with courgettes if you prefer.  The vegetables can be prepared  in advance: keep the grilled aubergines in the fridge and the sliced potatoes in a bowl of cold water.

Ingredients

 

• 3 medium aubergines
• 3 large baking potatoes
• olive oil
• salt
• pepper

Method

• Cut the aubergines into 0.5cm width slices.
• Drizzle with olive oil and season well.
• Cook under a hot grill until browned (you may have to do this in batches).
• Turn the slices over and oil, season and grill.
• Peel the potatoes and cut into 0.5cm width slices.

Cheese Sauce

This can be made in advance and kept over night in the fridge.

Ingredients

• 60g butter
• 60g plain four
• 500ml milk
• 50g Parmesan cheese
• 2 eggs 
• salt
• pepper

Method

• Melt the butter, take off the heat and stir in the flour.
• Gradually add the milk and stir over a low heat until it has thickened into a smooth sauce.
• Add the Parmesan and stir in.
• Season well.
• When the sauce has cooled, whisk in the eggs.

Moussaka

Ingredients

• meat sauce
• vegetables
• cheese sauce
• 25g Parmesan cheese

Method

• Preheat the oven to 160' Celsius.
• Layer half the aubergine slices in a large rectangular dish.
• Cover with half the potato slices, the half of the meat sauce.
• Repeat, aubergines, potatoes, meat sauce.
• Cover with the cheese sauce then sprinkle with the Parmesan.
• Bake for 45 minutes, checking occasionally, and turn down the heat if it is browning too much.
• Take out of the oven, and let it stand for 15 - 20 minutes before serving.