Name: Moussaka
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8
Ingredients: 2 2 large eggplants, sliced; 1 tablespoon olive oil; 1 large, finely chopped onion; 500 gram lamb mince; 1 bay leaf; 2 teaspoon rosemary, finely chopped; 1 teaspoon ground cinnamon; 1 teaspoon sugar; 1/2 teaspoon allspice; 400 gram can diced tomatoes; 1/2 cup water; Sauce; 60 gram chopped butter; 1/4 cup plain flour; 2 cup milk; 1 cup saganaki cheese, grated; 2 lightly beaten eggs

Moussaka

Moussaka with delicious layers of potato, eggplant and lamb mince, topped with a beautiful creamy white sauce and tasty cheese. This rich-tasting Greek-style dish is tasty yet light and healthy.

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Serves 8

Prep

25M

Cook

Total

1H 25M

Ingredients

2 2 large eggplants, sliced

1 tablespoon olive oil

1 large, finely chopped onion

500 gram lamb mince

1 bay leaf

2 teaspoon rosemary, finely chopped

1 teaspoon ground cinnamon

1 teaspoon sugar

1/2 teaspoon allspice

400 gram can diced tomatoes

1/2 cup water

Sauce

60 gram chopped butter

1/4 cup plain flour

2 cup milk

1 cup saganaki cheese, grated

2 lightly beaten eggs

Method

Moussaka

1.Preheat oven to hot, 200°C. Place six 1 1/2 cup ovenproof dishes on an oven tray.

2.Heat a large frying pan on medium. Spray eggplant with oil. Cook in 2 batches 1-2 minutes each side, until golden. Drain.

3.Heat oil in a large saucepan on medium. Saute onion 2-3 minutes until tender. Add mince and brown 5-6 minutes, breaking up lumps. Add bay leaf, rosemary, cinnamon, sugar and allspice and cook 1 minute.

4.Stir in tomatoes and water. Bring to simmer and cook 5-10 minutes until thickened. Season to taste.

Sauce

5.Melt butter in medium saucepan on medium. Stir in flour and cook minute. Remove from heat. Gradually add milk, stirring until smooth. Return to heat and cook, stirring constantly, until mixture boils and thickens. Simmer 3 minutes. Remove from heat. Stir in cheese and eggs. Season to taste.

6.Layer even amounts of half eggplant slices and half lamb mixture in dishes. Repeat layers. Cover evenly with sauce. Bake 25-30 minutes until golden and bubbling around the edges.

If you make this in one large dish, increase cooking time by 10-15 minutes. Saganaki is a firm, white, salty cheese. You could use a mixture of haloumi and cheddar.
Note

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Ingredients

Method

Moussaka

Sauce

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