Indulge in a Greek-style moussaka, made with aubergines and lamb,
packed with herbs and topped with two types of cheese.
Ingredients
75ml/6fl oz olive oil
1 large onion, finely chopped
675g/1½lb lamb mince
3 cloves garlic, chopped
1.25ml/¼tsp cinnamon
1.25ml/¼tsp allspice
2 x 400g/14oz tin of chopped tomatoes
1 tbsp fresh oregano, chopped
2 bay leaves
1 tsp fresh, soft thyme leaves
175ml/6fl oz white wine
4 medium aubergines, cut into 1cm/½in slices
Salt and freshly ground black pepper
Plain flour, for dusting
For the topping
85g/3oz unsalted butter
85g/3oz plain flour
900ml/1½pt milk
85g/3oz parmesan, grated
115g/4oz gruyère, grated
2 free-range egg yolks
1 free-range egg
Preparation method
Heat 2 tbsp olive oil in a large casserole dish. Add the onion and
cook gently for 10 minutes or until the onion is soft, but not coloured.
Brown half the lamb in a frying pan and add to the onion. Add the garlic
and break up the meat with a wooden fork until it has a loose texture.
Brown the remaining lamb.
Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves
and thyme into the casserole. Add the rest of the browned lamb and
de-glaze the pan with white wine. Pour straight into the casserole dish,
reduce the heat and simmer for approximately 1 hour.
Technique: De-glazing pan gravy
Place the aubergines in a colander, sprinkle with salt and leave for
30 minutes. This draws out any bitter juices.
Meanwhile make the béchamel sauce. Melt the butter in a non-stick
pan and stir in the flour. Take off the heat and gradually stir in the
milk. Return the pan to the heat and stir continuously until the sauce
thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the
heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese
and season with salt and pepper.
Rinse the aubergines and pat dry. Dust the aubergines with flour and
fry in batches in the remaining olive oil until golden on both sides,
about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to
construct the moussaka.
The white sauce should now have cooled enough to whisk in the egg
and egg yolks.
Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a
third of the mince then cover with half the aubergine slices. Repeat the
layers, ending in the last of the mince, then pour over the cheese
sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a
preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and
golden. Allow the moussaka to settle for 5 minutes before cutting into
squares and serving.
Serve the moussaka with a chunky tomato, cucumber, parsley and mint
salad and crusty bread.