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Moussaka
Serves 6-8 Prep 45 min Cook 1 hr 15 min Total 2 hr Type Meal Origin Greek

Moussaka

Greek baked layered dish: aubergine, spiced lamb mince, potato slices and a thick béchamel topping. The Mediterranean lasagne. Time-consuming but freezer-friendly; one tray feeds a family for two nights.

Serves 6 Prep 45 minutes Cook 1 hour 15 minutes Units Rate

Overview

Aubergines and potatoes pan-fry or roast separately. Lamb mince cooks down with onion, garlic, cinnamon and tomato into a rich ragù. The layers go into a deep dish, topped with a cheese-rich béchamel that sets golden in the oven.

Ingredients

Layers

  • 2 aubergines (large, sliced 1 cm thick)
  • 3 potatoes (large, peeled, sliced 5 mm thick)
  • Olive oil (for brushing/frying)
  • Salt

Lamb ragù

  • 2 tablespoons olive oil
  • 1 onion (finely chopped)
  • 4 garlic cloves (crushed)
  • 800 g lamb mince
  • 2 tablespoons tomato purée
  • 400 g tinned chopped tomatoes
  • 150 ml red wine
  • 1 cinnamon stick
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground allspice
  • 1 bay leaf
  • salt
  • pepper

Béchamel

  • 75 g unsalted butter
  • 75 g plain flour
  • 700 ml whole milk (warm)
  • 2 eggs (large, beaten)
  • 100 g grated kefalotyri (or parmesan cheese)
  • A grating of nutmeg

Method

Stage 1 - Salt the aubergine

  1. Salt the aubergine slices; leave 20 minutes in a colander, then pat dry.

Stage 2 - Roast the aubergine and potato

  1. Heat the oven to 200°C (180°C fan).
  2. Brush both vegetables with olive oil; spread on baking trays in single layers.
  3. Roast for 20-25 minutes until tender and golden. Set aside.

Stage 3 - Lamb ragù

  1. Heat the oil in a heavy pan; cook the onion 8 minutes until soft.
  2. Add the garlic; 1 minute.
  3. Add the lamb; brown well, breaking it up.
  4. Stir in the tomato purée, then the wine; let it bubble away.
  5. Add tomatoes, cinnamon, oregano, allspice and bay; season generously.
  6. Simmer 25-30 minutes until thick. Discard cinnamon and bay.

Stage 4 - Béchamel

  1. Melt the butter; whisk in flour; cook 1 minute.
  2. Add warm milk gradually, whisking, until smooth and thickened.
  3. Off the heat, beat in the eggs (whisk fast or they scramble), cheese and nutmeg.

Stage 5 - Assemble and bake

  1. Reduce oven to 180°C (160°C fan).
  2. Layer in a deep baking dish (about 30 x 20 cm): potatoes, half the lamb, aubergine, remaining lamb, more aubergine.
  3. Pour béchamel evenly over the top.
  4. Bake 45-50 minutes until golden and bubbling.
  5. Rest at least 15 minutes before slicing (essential - it firms up).

Notes

  • Salt the aubergine: Removes bitterness and stops it sponging up oil. 20 minutes is enough.
  • Don't skip the rest: Cutting straight from the oven gives a sloppy plate. 15-20 minutes lets the layers set.
  • Cinnamon and allspice are non-negotiable: Defines moussaka against a generic ragù.

Storage

  • Improves overnight. Keeps 4 days refrigerated.
  • Reheat at 180°C for 25 minutes covered.
  • Freezes well for 3 months.

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