Moussaka
Roasted aubergine layered with a cinnamon-warmed lamb and tomato sauce under a thick, golden bechamel, baked until set and bubbling.
Method
- 1
Heat the oven to 220°C. Brush the aubergine slices with oil on both sides, season and lay them in a single layer on lined trays.
- 2
Roast, turning once, until soft and golden.
- 3
Meanwhile, heat the 2 tablespoons of oil in a large pan and cook the onions until soft and golden.
- 4
Add the garlic and lamb and cook, breaking the meat up, until browned.
- 5
Pour in the wine and let it bubble until reduced by half.
- 6
Add the tomatoes, tomato paste, cinnamon, oregano and water and simmer until thick, with very little liquid left.
- 7
Stir in the parsley and season well with salt and pepper.
- 8
For the bechamel, melt the butter in a saucepan, stir in the flour and cook for a minute without colouring.
- 9
Whisk in the milk a little at a time, then simmer, stirring, until thick enough to coat the back of a spoon.
- 10
Take the sauce off the heat and beat in the egg yolks, the nutmeg and half the cheese.
- 11
Turn the oven down to 180°C. Lay half the aubergine in the dish, spread over all the meat sauce, then cover with the rest of the aubergine.
- 12
Pour over the bechamel, smooth it to the edges and scatter with the remaining cheese.
- 13
Bake until the top is deep golden and set.
- 14
Leave to rest for 30 minutes before cutting, so it holds its layers.
Notes
- Roasting the aubergine instead of frying it keeps the dish lighter and far less oily.
- Many Greek cooks add a base layer of thinly sliced, par-fried potatoes. Lay them in the dish before the first layer of aubergine.
- Moussaka is easier to slice and often tastier the next day. Reheat portions at 180°C for about 20 minutes.
Equipment
2 large baking trays, Large frying pan or saucepan, Medium saucepan, Whisk, Baking dish, about 30 x 23 cm