Moussaka recipe

Moussaka

This satisfying traditional Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy bchamel sauce and is an quick crowd pleaser

Nutrition and further info

Nutrition: per serving

• kcal 516


• unwanted fat 31g


• saturates 13g


• carbs 24g


• sugars 9g


• fibre 5g


• protein 28g


• salt .37g

Components

6 tbsp write-up" information-tooltip-w >olive oil

Olive oil

Probably the most broadly-employed oil in cooking, olive oil is pressed from fresh olives. It's…

Onion

Onions are endlessly versatile and an vital ingredient in numerous recipes. Native to Asia…

2 unwanted fat garlic cloves, crushed

3 heaped tsp dried oregano

two tsp ground cinnamon

two bay leaves

200ml red wine

400g can chopped tomatoes

two tbsp tomato pure

tbsp light brown soft sugar

550g Maris Piper potatoes, peeled and sliced into 5mm rounds

For the bchamel sauce

• 40g unsalted butter


• 40g plain flour


• 450ml entire milk


• 40g report" data-tooltip-w >parmesan, finely grated

Parmesan

Parmesan is a straw-coloured hard cheese with a normal yellow rind and rich, fruity flavour. It…

The greatest ease food, eggs are powerhouses of nutrition, packed with protein and a…

Strategy

Heat a frying pan above a high heat. Drizzle 4 tbsp of the oil in excess of the slices of aubergine and fry them in a number of batches for 5-7 mins or until finally golden brown and starting to soften. If they look a little dry in the course of cooking, include a dash much more olive oil. Set aside on a plate lined with kitchen paper.

Heat 1 tbsp of the oil in a big flameproof casserole dish or saucepan more than a medium-high heat. Add the mince and fry for eight-10 mins right up until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Include the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for ten-12 mins or right up until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a more min. Return the lamb to the pan and pour in the red wine, deliver to a bubble and lessen the wine by half. Stir through the tomatoes, tomato pure and brown sugar, along with 200ml water. Season. Decrease the heat and simmer gently, uncovered, for 20 mins, stirring occasionally till the sauce has thickened.

Heat oven to 200C/180 fan/gasoline four. Deliver a huge pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and depart to steam dry for ten mins.

Melt the butter in a tiny saucepan, stir in the flour and cook more than a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, till smooth. Return to the heat and bring to a simmer, cooking for three mins. Eliminate from the heat and whisk via the parmesan, a little grated nutmeg and some seasoning, and lastly the complete egg as nicely as the yolk.

Consider a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the bchamel, smoothing the prime over with a palette knife. Put in the centre of the oven and cook for 50 mins or till deep golden brown. If it browns as well considerably throughout cooking, cover the dish. Set aside for 10 mins to great before serving.