Health

Greek Moussaka

 

Ingredients
3 large brinjals (eggplant/aubergine), sliced lengthways
olive oil for brushing
50g Parmesan cheese, grated
½ tsp ground cinnamon
salt and ground black pepper

(meat and sauce)
450g minced lamb
450g tomatoes, chopped
1 large onion, chopped
2 clove garlic, chopped
3 tbsps olive oil
1 glass of dry white wine
3 tbsps fresh parsley, chopped
2 tbsps tomato purée
1 tbsp fresh oregano, chopped
1 tsp sugar
1 ½ tsps ground cinnamon
(white sauce)
600ml milk
50g butter
50g flour
50g Parmesan cheese, grated
1 egg
1 egg yolk

Instructions
1) Preheat the oven to 190 °C.
2) Sprinkle the slices of brinjal with salt, and leave for half an hour.
3) For the meat sauce, sweat the onion and garlic gently in the olive oil in a large frying pan until soft but not coloured.
4) Add in the lamb and stir until it loses its raw look.
5) Add all the remaining meat sauce ingredients except the parsley, and season to taste with salt and pepper.
6) Simmer for 20-30 minutes until thick.
7) Stir in the parsley.
8) For the white sauce, melt the butter in a saucepan and stir in the flour.
9) Stir for about 1 minute then remove from the heat.
10) Gradually stir in the milk and return to a gentle heat.
11) Simmer for 10-15 minutes while stirring, until the sauce thickens.
12) Remove from the heat, stir in the Parmesan and season with salt and pepper.
13) Just before using, beat in the egg and yolk.
14) Rinse the brinjal slices and pat dry with paper towels.
15) Lay the slices on oiled baking sheets and brush generously with olive oil.
16) Bake in the oven for about 20 minutes until tender and patched with brown.
17) Reduce oven temperature to 180 °C.
18) Lightly brush a rectangular baking dish with oil. Lay half the brinjal slices on the bottom, overlapping if necessary, a layer of lamb, then spread half the meat sauce on top.
19) Repeat the layers, and spoon the white sauce over the top, covering the meat completely.
20) Sprinkle with the Parmesan and cinnamon.
21) Bake for 50-60 minutes until browned.
22) Allow to stand for five minutes before serving.

 

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