Food

Classic Moussaka

November 13, 2020

Yield
Serves 6
Prep Time
20mins
Cook Time
130mins
Difficulty Level
3 / 5

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!

Ingredients

Steps

01.

Place eggplant in colander, sprinkle all over with salt; stand 30 mins. Rinse under cold water; drain. Pat dry with absorbent paper.

02.
Heat oil in large frying pan; cook eggplant, in batches, until browned both sides; drain on absorbent paper.
03.

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.

04.

Meanwhile, preheat oven to 180 C. Oil shallow 2 litre (8 cup) rectangular baking dish.

05.

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.

06.

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.

Photo: bauersyndication.com.au