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Moussaka

Name: Moussaka
Total time: 2 h
Yield: 6 servings
Cuisine: Greece
Ingredients: 3 eggplants, sliced and salted; 500g ground lamb; 1 onion, 3 garlic, cinnamon, oregano; 400g tomato, 1/4 cup red wine; Béchamel: 60g butter, 60g flour, 600ml milk, 2 yolks, nutmeg, kefalotyri

Layered eggplant, spiced lamb ragu and creamy béchamel baked until deep golden.

Photo: Robert Kindermann aka RobertK · CC BY-SA 2.5 · via Wikimedia Commons

2h 6 servings Medium

Ingredients

3 eggplants, sliced and salted
500g ground lamb
1 onion, 3 garlic, cinnamon, oregano
400g tomato, 1/4 cup red wine
Béchamel: 60g butter, 60g flour, 600ml milk, 2 yolks, nutmeg, kefalotyri

Method

Step 1 of 520%

Pat eggplant dry, brush with oil and roast until soft and golden.

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1
Pat eggplant dry, brush with oil and roast until soft and golden.
2
Brown lamb with onion, garlic and spices. Add tomato and wine, simmer 20 min.
3
Make béchamel: cook butter and flour, whisk in milk to thicken, off heat add yolks, nutmeg, cheese.
4
Layer eggplant, lamb, eggplant, then béchamel. Bake 180°C 45 min until burnished.
5
Rest 20 min before slicing — it sets as it cools.