Mouthwatering moussaka

Recipe from: 08 May 2013
moussaka recipe

Ingredients 27
Servings 4-6
Time 01:15

Ingredients

  • 2
    medium aubergines - thinly sliced into rings
  • 500
    g
    beef or lamb mince
  • 200
    g
    chorizo - diced - optional
  • 2
    onions - finely chopped
  • 250
    g
    button mushrooms - chopped - optional
  • 2
    garlic cloves - crushed
  • 1/4
    cup
    white wine
  • 1/4
    cup
    prepared lamb or beef stock
  • 1
    can
    chopped tomatoes
  • 3
    Tbs
    tomato paste
  • 1
    tsp
    cinnamon
  • 2
    ml
    ground cumin
  • 2
    ml
    all spice
  • 2
    ml
    smoked paprika
  • 1
    tsp
    origanum
  • Salt and pepper to taste
  • White sauce:
  • 50
    g
    butter
  • 50
    ml
    flour
  • 500
    ml
    milk
  • 1
    wheel of feta - crumbled
  • 125
    ml
    grated mature white cheddar cheese
  • Salt, pepper and nutmeg to taste
  • 1
    egg yolk
  • Topping:
  • 1/4
    cup
    finely grated parmesan cheese
  • tiny pinch of nutmeg
 

Method

00:40
 

Preheat the oven grill.


Arrange the aubergine slices in a well greased baking tray, drizzle with a little more oil and season with salt and pepper. Grill until golden, turning once. Set aside and set oven temperature to 180ºC.


In a large pot, heat 1 T olive oil and brown the mince then remove and set aside. 


Add the chorizo and sauté until the fat has rendered, add the onions and gently sauté until soft and translucent, now add the mushrooms and fry until softened.


Add the remaining ingredients including the mince, cover and bring to boil. Reduce the heat and simmer gently for approximately 30 minutes. The mince mixture should be quite thick and fragrant.


Season to taste.


White sauce

In a medium pot, melt the butter and add the flour, whisking together to make a roux paste, add the milk, whisking all the while and continue until thickened. To check for the right consistency, the sauce must be able to cover the back of a spoon.


Stir in the feta and half of the parmesan cheese and season to taste. 


Whisk in the egg yolk.


Assemble

Layer the aubergine slices and mince in a greased medium to large oven proof dish and finish off with a thick layer of cheese sauce. 


Top with remaining parmesan cheese and sprinkle with some nutmeg.


Bake for approximately 40 minutes until golden and bubbling over the sides.


Serve with garlic bread and a Greek salad.

Reprinted with permission of Bits of Carey. To see more recipes,  click here.



 

Read more on: recipe  |  aubergine
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.