Try your hand at this comforting Greek dish consisting of eggplants, minced lamb, tomatoes, and more. Not only is it juicy and bursting with flavour, but it’s also quite the package for a filling and hearty meal!
- 2 eggplants, sliced thinly
- 1 tbsp coarse cooking salt
- ¼ cup (60 ml) olive oil
- 1 brown onion, chopped finely
- 2 clove garlic, crushed
- 1 kg minced lamb
- 410 g canned crushed tomatoes
- ½ cup (125 ml) dry white wine
- 1 tsp ground cinnamon
- ¼ cup (20 g) finely grated parmesan cheese
- 90 g butter
- ⅓ cup (50 g) plain flour
- 2 cup (500 ml) milk
Place eggplant in colander, sprinkle all over with salt; stand 30 mins. Rinse under cold water; drain. Pat dry with absorbent paper.
Cook onion and garlic in same pan, stirring, until onion softens. Add lamb; cook, stirring, until lamb changes colour. Stir in undrained tomatoes, wine and cinnamon; bring to the boil. Reduce heat; simmer, uncovered, about 30 mins or until liquid has evaporated.
Meanwhile, preheat oven to 180 C. Oil shallow 2 litre (8 cup) rectangular baking dish.
Make white sauce. Melt butter in medium saucepan. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add milk; stir until mixture boils and thickens.
Place a third of the eggplant, overlapping slices slightly, in prepared dish; spread half of the meat sauce over eggplant. Repeat layering with another third of the eggplant, remaining meat sauce and remaining eggplant. Spread white sauce over top layer of eggplant; sprinkle with cheese. Cook, uncovered, in oven about 40 mins or until top browns lightly. Cover moussaka; stand 10 mins before serving.