Moussaka Recipe
Ingredients
For Oiling the Baking Dish:
• 1 tablespoon olive oil
Potatoes and Aubergines:
• 2 tablespoons olive oil
• 3 medium potatoes (about 700g), peeled and sliced into 1 cm thick slices
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 3 medium aubergines (eggplant), sliced into 1 cm thick slices (about 750g or 1.6 lb altogether)
Meat Sauce:
• 1 tablespoon olive oil
• 1 onion, peeled and finely chopped
• 1 kg (2.2 lbs) lamb mince (around 10% fat)
• 3 cloves garlic, peeled and minced
• 120 ml (1/2 cup) red wine
• 1 beef or lamb stock cube, crumbled (a Knorr stock pot is good too)
• ½ teaspoon dried mint
• 1 teaspoon cinnamon
• 2 teaspoons oregano
• 2 bay leaves
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons tomato puree
• 800 g (2 x 14 oz) tins chopped tomatoes
• 1 teaspoon sugar
Cheese Sauce:
• 4 tablespoons (60 g) unsalted butter
• 4 tablespoons plain (all-purpose) flour
• 600 ml (2 ½ cups) full-fat milk
• 100 g (1 cup) grated Parmesan cheese
• 1 large egg
• 1 egg yolk
• Pinch of nutmeg
• ¼ teaspoon black pepper
Directions:
1. Prepare the Vegetables:
o Preheat your oven to 200°C (400°F). Grease a baking dish with 1 tablespoon of olive oil.
o In a large bowl, toss the sliced potatoes with 1 tablespoon of olive oil, ¾ teaspoon of salt, and ¾ teaspoon of black pepper. Arrange the potato slices in a single layer on a baking sheet.
o Toss the sliced aubergines with the remaining 1 tablespoon of olive oil, ¾ teaspoon of salt, and ¾ teaspoon of black pepper. Arrange the aubergine slices in a single layer on another baking sheet.
o Roast the potatoes and aubergines in the preheated oven for 20-25 minutes, or until tender and slightly golden. Remove from the oven and set aside.
2. Make the Meat Sauce:
o In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the lamb mince and cook until browned, breaking it up with a spoon as it cooks.
o Add the minced garlic and
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