Classic Lamb and Eggplant Moussaka
⏳ Time
30 minutes
🥕 Ingredients
18
🍽️ Servings
6
Description
Classic lamb and eggplant moussaka
Ingredients
- Olive Oil - 5 teaspoons
- Onion - 1 head
- Garlic - 3 cloves
- Toasted Cumin Seeds - 1 tablespoon
- Tomato Puree - 1 tablespoon
- Pork Mince - 17.6 oz
- Red Grape Juice - 7 fl oz
- Cinnamon - 1 piece
- Raw cane sugar - a pinch
- Dried Rosemary - 1 tablespoon
- Crushed Tomatoes in Their Own Juice - 14.1 oz
- Eggplants - 3 pieces
- Butter - 2.6 oz
- Wheat Flour - 2.6 oz
- Milk - 20 fl oz
- Whole egg - 1 piece
- Grated Pecorino Pepato Cheese - 2.6 oz
- Ground Nutmeg - a pinch
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cumin, and cook for another minute. Increase the heat, add the ground meat, season with salt and pepper, and cook for 5 minutes until browned. Drain any excess fat.
Step 3
Add the wine and cinnamon, and cook for 2-3 minutes. Then add the tomatoes, tomato puree, 100 ml of water, sugar, and oregano. Bring to a boil, reduce the heat, and simmer for 45 minutes until thickened. Season with salt.
Step 4
Meanwhile, preheat the grill. Slice the eggplants thinly lengthwise and brush with the remaining oil. Sprinkle with salt and grill on both sides until golden brown. Place on a paper towel.
Step 5
Melt the butter in a small saucepan. Add the flour and mix well. Remove from heat and, whisking continuously, slowly add the milk. Place over low heat and cook until thickened. Remove from heat and stir in the egg yolk and half of the cheese. Season with salt to taste.
Step 6
In the bottom of a greased ovenproof round dish, layer the eggplant, followed by a layer of the filling, and drizzle with sauce. Repeat the layers. Top with the remaining sauce and sprinkle with cheese and nutmeg.
Step 7
Bake for 25-30 minutes until golden brown. Serve with a green salad.
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