Moussaka
This is a great recipe for a midweek meal as it uses a good mixture of very good fresh, in season ingredients and loads of wonderful store-cupboard staples
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
75
MINUTES
Ingredients
3 medium aubergines, cubed
500g good quality lamb mince
6 garlic cloves, thinly sliced
4 shallots, finely chopped
100ml red wine
60g tomato paste
1 tin of chopped tomatoes
600ml good quality chicken stock
80ml olive oil
small handful of oregano leaves
pinch of ground cinnamon
big pinch of red pepper flakes
handful of parsley, chopped
sea salt
black pepper
For the topping:
500ml Greek yoghurt
3 eggs
1 heaped tbsp cream flour
2 garlic cloves, crushed
100g Parmesan, grated
2 balls of buffalo Mozzarella, cut into slices
small handful of pine nuts
small handful of parsley, chopped
small pinch of sea salt
Method
Preheat the oven to 240°C.
In a large casserole, mix together the aubergine, mince, onion, oil, oregano, tomato paste, garlic, cinnamon and red pepper flakes. Season with sea salt and freshly cracked black pepper.
Place in the preheated oven for around 30 minutes, taking it out halfway to break up the meat. After 30 minutes, the meat should have browned nicely and the aubergine starting to soften.
Take out of the oven and pour in the stock, red wine, parsley and can of tomatoes. Mix everything together well and place back in the oven for another 30-35 minutes.
Meanwhile makes the topping by whisking together the yoghurt, eggs, flour, garlic and parmesan in a small bowl with a small pinch of salt.
Take the moussaka out of the oven and carefully pour the topping on top, spreading it as evenly as possible. Sprinkle over a little parsley and place the mozzarella slices on top and lastly sprinkle over the pine nuts.
Place back in the oven for a final 15-20 minutes until the mozzarella is melted and turning golden. Leave the moussaka to cool for around 15 minutes before eating.
