Equipment:-
- A large frying pan
- 1 pot
- Chopping board
- Baking tray
- A sharp knife
- A small baking dish
- Grater
- Cooking brush
- Grease proof paper
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Moussaka |
INGREDIENTS
3 medium or 2 large aubergines, sliced into 1 cm thick rings
1 large onion, finely chopped
4 cloves of garlic, finely chopped
10 baby tomatoes halved
1 tsp cinnamon
- 4 tsp dried oregano
- 1 tbsp of bouillon
- 500g minced lamb or beef
- 2 tbsp tomato purée, mixed with 150ml water
- 150ml red wine
- Small bunch of flat-leaf parsley, chopped
Bechamel Sauce
- 500ml milk
- 60g butter
- 60g plain flour
- 50g Cheddar cheese, grated
- 2 eggs, beaten
- Nutmeg, to grate
METHOD
1. Pre-heat the oven to 180C. Place aubergines on baking
sheets. Brush with olive oil and season and turn over and repeat. Bake for
about 25 minutes until soft, golden and floppy.
2. Meanwhile, put 2 tbsp olive oil into a large frying pan
over a medium high heat and cook the onion until soft. Add the garlic, cinnamon
and oregano and cook for a further couple of minutes, then stir in the lamb or
beef. Turn up the heat slightly, and brown the lamb well, cooking until the
mixture is quite dry. Stir in the tomatoes, wine, bouillon and tomato water
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.
3. Meanwhile, make the bechamel. 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, then stir in about 70% of the
cheese until melted. Take off the heat and allow to cool slightly, then beat in
the eggs and add nutmeg and seasoning
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Moussaka |
4. Arrange a half of the aubergines in the base of an oven
dish, and top with half the meat. Repeat this layer and top with the sauce. Add
the left over tomato halves and the rest of the cheese. Season with cracked
black pepper and bake for about 35 minutes until well browned, and then leave
to cool for half an hour before serving.