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Moussaka
Serves 6
Easy
Prep:
Cook:
The best
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- 175ml olive oil
- 1onion finely chopped
- 3 garlic cloves finely chopped
- 1 tsp fresh thyme
- 2 bay leaves
- 2 tsp chopped fresh oregano
- 675g lamb mince
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 175 ml white wine
- 400 g can chopped tomatoes
- 1 kg aubergines
- Plain flour for dusting
Topping
- 175ml olive oil
- 1onion finely chopped
- 3 garlic cloves finely chopped
- 1 tsp fresh thyme
- 2 bay leaves
- 2 tsp chopped fresh oregano
- 675g lamb mince
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 175 ml white wine
- 400 g can chopped tomatoes
- 1 kg aubergines
- Plain flour for dusting
- White sauce made with 1 pint milk
- 2 egg yolks for sauce above
- 25 g Parmesan cheese
- 25 g gruyere grated
Method
step 1
Heat 2 table spoons of olive oil in a large pan. Fry the onions, thyme and garlic for 10 min, add bay leaves oregano and mince, fry until browned. Stir in the cinnamon and allspice, then the wine and cook for 5 min. Add tomatoes and when bubbling reduce heat and gently simmer for 45 min stirring occasionally. Season well.step 2
Meanwhile layer the aubergine slices in a colander, sprinkle with salt and leave for 30 min, rinse and dry, dust slices with flour and fry in batches.step 3
Make the white sauce, stir in the egg yolks and half the cheese. Preheat the oven to 160c.step 4
Layer the aubergines and top with sauce, bake for 1 hour.
