Main
Moussaka
Layered eggplant, spiced lamb ragu and creamy béchamel baked until deep golden.
🍆
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
- 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.