Classic moussaka

Name: Classic moussaka
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves 4
Ingredients: 5 tbsp olive oil; 1 large onion, finely chopped; 3 garlic cloves, finely chopped; 1 tsp cumin seeds; 1 tbsp tomato purée; 500g lean lamb mince; 200ml red wine; 1 cinnamon stick; 400g can chopped tomatoes; Pinch of caster sugar; 1 tsp dried oregano; 2-3 large aubergines, thickly sliced; 75g butter; 75g plain flour; 600ml milk; 1 large free-range egg yolk; 75g Parmesan, grated; Pinch of freshly grated nutmeg

Easy
March 2010

Easy
March 2010

Test kitchen approved

Serves 4
Hands on time 15 minutes plus 1½ hours cooking time

Moussaka is a classic Greek dish made from aubergines and lamb mince. This tasty recipe is well worth the wait, and can be made ahead.

Nutrition: per serving

Calories: 855kcals
Fat: 60g (27.6g saturated)
Protein: 41.4g
Carbohydrates: 32.4g (15.2g sugar)
Salt: 1.2g

Nutrition: per serving

Calories: 855kcals
Fat: 60g (27.6g saturated)
Protein: 41.4g
Carbohydrates: 32.4g (15.2g sugar)
Salt: 1.2g

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Ingredients

5 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tsp cumin seeds
1 tbsp tomato purée
500g lean lamb mince
200ml red wine
1 cinnamon stick
400g can chopped tomatoes
Pinch of caster sugar
1 tsp dried oregano
2-3 large aubergines, thickly sliced
75g butter
75g plain flour
600ml milk
1 large free-range egg yolk
75g Parmesan, grated
Pinch of freshly grated nutmeg

Method

Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp oil in a large pan over a medium heat. Add the onion and fry for 5 minutes, stirring, until soft. Add the garlic and cumin and fry for 1 minute. Add the purée and fry for 1 more minute. Turn up the heat, add the lamb, season and fry for 5 minutes until browned all over. Pour away any excess oil.
Add the wine and cinnamon, then, after 2-3 minutes, add the tomatoes, 100ml water, the sugar and oregano. Bring to a boil, reduce the heat and simmer for 45 minutes, stirring occasionally, until thick. Season.
Meanwhile, heat a griddle pan until very hot. Brush the aubergine with the rest of the oil, season and griddle on both sides until golden brown. Set aside on kitchen paper.
Make a white sauce. Melt the butter in a small pan, add the flour and stir to make a roux (paste). Remove from the heat and gradually stir in the milk. Place over a gentle heat and simmer, stirring, until thickened. Remove from the heat, stir in the egg yolk and half the cheese. Season to taste.
Layer the aubergine and mince in a 2-litre ovenproof dish. Repeat, then spread the white sauce on top. Scatter with the remaining cheese and sprinkle with the nutmeg.
Bake for 25-30 minutes until golden. Serve with a green salad.