Recipe - Details - Latest Recipes

Moussaka

An everyday substantial favourite – but also ideal for a casual dinner get-together. Make the day ahead for even better flavour.

Ingredients

Filling

• 4 tbsp olive oil
• 3 garlic cloves, finely chopped
• 1 onion, diced
• 2 medium eggplants, cut into chunks
• 675 g minced lamb
• 3 plum tomatoes, coarsely chopped
• 300 ml chicken stock
• pinch of ground cinnamon
• pinch of ground cumin
• pinch of freshly grated nutmeg
• salt and pepper, to season
• 1 tsp chopped mint

Cheese Sauce

• 45 g butter
• 45 g flour
• 425 ml milk
• 140 g Gruyère, grated
• 50 g Parmesan, grated
• salt and pepper, to season
• 2 egg yolks

Method

1. Preheat oven to 220 °C
2. Heat 2 tbsp of olive oil in a large frying pan. Add garlic, onion and eggplant with the remaining olive oil and cook gently for 5 minutes. Add lamb and brown over a high heat for 4–5 minutes, and then add tomatoes.
3. Pour in the chicken stock and stir in cinnamon, cumin and grated nutmeg. Bring to the boil and simmer uncovered for 10 minutes or until the mixture has thickened slightly. Season with salt and pepper, and then add mint. Spoon mixture into a large baking dish.
4. To make cheese sauce, melt butter in a pan. Stir in flour, mixing well over a low heat and cook for about 1 minute. Gradually blend in milk, whisking thoroughly to ensure there are no lumps, and continue cooking, stirring all the time, until sauce is thickened and smooth. Add grated cheeses and season with salt and pepper. Remove sauce from the heat and cool slightly before whisking in egg yolks. Pour cheese sauce over lamb mixture so that it is covered completely.
5. Bake at 220 °C for about 15–20 minutes, or until the top is set, golden and bubbling.