Moussaka
This is all the more delicious with the introduction of feta cheese, which is undoubtedly one of the most famous Greek cheeses. The salty, tangy flavour of feta pairs beautifully with the rich lamb sauce and is crumbled over the béchamel sauce. This dish
SERVES
4
PEOPLE
Ingredients
4 tbsp olive oil
2 large aubergines, sliced
1 large onion, finely chopped
4 cloves of garlic, finely chopped
1 tsp cinnamon
1 tsp ground allspice
1 tsp dried oregano
500g minced lamb
1 x 400g tin of chopped tomatoes
1 tbsp tomato purée
150 ml red wine
Small bunch of flat leaf parsley, chopped
For the béchamel
500ml milk
60g butter
60g plain flour
100g feta cheese, crumbled
2 eggs, beaten
Freshly grated nutmeg
Method
Pre-heat the oven to 180°C/gas mark 5. Cut the aubergines width-ways into 0.5 cm slices and put them on to oiled baking sheets.
Brush with olive oil and season. Bake for about 25 minutes until soft, golden and floppy.
Meanwhile, put 2 tablespoons olive oil into a large frying pan over a medium-high heat and cook the onion until soft.
Add the garlic, cinnamon, allspice and oregano and cook for a further couple of minutes, then stir in the lamb. Turn up the heat slightly and brown the lamb well, cooking until the mixture is quite dry.
Stir in the chopped tomatoes, rinsing out the can with a little water (about a third of the can) tomato purée and wine, bring to a simmer, then turn the heat down low and cook for 30-40 minutes until most of the liquid has evaporated. Season and stir in the parsley.
Meanwhile, make the béchamel. Bring the milk to just below boiling point, and melt the butter in another saucepan.
Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk.
Cook until you have a thick sauce. Take off the heat and allow to cool slightly, then beat in the eggs, salt to taste and slightly more nutmeg than you might think wise (it’s a strong flavour, but you need a heft of it in this dish, half a teaspoon at least).
Arrange a third of the aubergines in the base of an oven dish and top with half the meat.
Repeat these layers, then finish off with a layer of aubergine and top with the sauce. Sprinkle the crumbled feta on top.
Bake for about 45 minutes until well browned, then leave to cool and set for 15 minutes before serving.
Or, better still, bake for 30 minutes, allow to cool, then refrigerate, and reheat and serve the following day.
