#ardmona

Moussaka

I made dozens of lasagne over the years but never moussaka. Delicious.

I served it with a simple crushed pea & feta crostini instead of the usual garlic bread.

INGREDIENTS

1 large or 2 small eggplants

1 tbs olive oil, plus extra to brush

1 onion, peeled, finely chopped

4 garlic cloves, crushed

2 tsp chopped fresh rosemary

1 tsp allspice

500g minced lamb or beef

200ml red wine

800g can crushed tomatoes

1 tsp chilli sauce

2 tbs grated parmesan cheese

BECHAMEL SAUCE

30g unsalted butter

2 tbs plain flour

400ml reduced-fat milk

100g low-fat cheddar cheese, grated

½ nutmeg

METHOD

Cut eggplant into 1cm-thick slices. 

Sprinkle with salt and stand for 30 minutes.

 Preheat oven to 180 degree. 

Wash, drain and dry eggplant on paper towel. 

Brush with oil and place on a greased baking tray. 

Bake for 20 minutes until softened.2

Place oil and onion in a pan over medium heat for 2-3 minutes or until soft. 

Add garlic, rosemary and allspice, and cook for 1 minute. 

Add mince and cook until just browned. 

Stir in wine and cook until reduced by half. 

Add tomatoes, sauce and stock. 

Cook slowly for 40 minutes or until thick.

To make bechamel, melt butter in a pan over low-medium heat. 

Stir in flour and cook for 2-3 minutes. 

Add milk gradually, stirring until it's all added and sauce is smooth. 

Stir in cheese, nutmeg, and seasonings.

Increase oven to 190 degree. 

Place half the meat sauce into a 22 x 22cm dish, then half the eggplant and half the bechamel sauce. 

Repeat layers, finishing with bechamel. 

Sprinkle with parmesan and bake in oven for 30-40 minutes or until top is brown. 

Stand for 5-10 minutes, then serve.