Moussaka

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16 Ingredients

1/2 cup plain flour (for béchamel)
75grams butter, chopped (for béchamel)
2 1/2 cup full cream milk (for béchamel)
2 firm medium eggplants
1 large onion, finely chopped
1/4 cup fresh continental parsley, coarsely chopped
1teaspoons ground cinnamon
100grams pecorino, finely grated (for béchamel)
250grams lean beef mince
500grams lean lamb mince
2tablespoons olive oil
3 free range eggs, beaten (for béchamel)
700milliliter passata
1tablespoons fresh oregano, finely chopped
2tablespoons tomato paste
4 cloves garlic, finely chopped

Nutrition per serving

25% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Delight in the delicious flavours of our moussaka recipe. A traditional Greek dish that's perfect for a special occasion with loved ones. Give it a try today.

Method

Step 1 of 4

Preheat the oven to 180°C. Cut the eggplants into 5mm-thick rounds. Brush with olive oil. Put onto baking paper-lined oven trays in a single layer. Bake for about 20-25 minutes until golden.

Baking the slices of eggplant uses less oil than pan-frying, this is a delicious way of cooking eggplant for salads or before puréeing eggplant into a dip.

Step 2 of 4

Meanwhile, heat oil in a large frying pan over a medium-high heat and cook the onion until is soft. Add the garlic, cinnamon and oregano; cook for a further 2 minutes. Stir in the lamb and veal mince, increase the heat to high and brown the mince well, cooking until the mixture is quite dry. Stir in the tomato paste for 1 minute. Add passata, bring to a simmer, simmer for 30–35 minutes, stirring occasionally until thick. Season and stir in the parsley.

You can make this meal vegetarian by swapping the minces for canned pulses such as chickpeas or beans or lentils.

Step 3 of 4

Meanwhile, make the béchamel; melt the butter in a saucepan. Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the milk, in batches. Bring to a simmer, cook, whisking occasionally for 5-6 minutes or until thick. Stir in the cheese. Take off the heat and allow to cool slightly. Whisk in the eggs and season to taste.

Step 4 of 4

Arrange half of the eggplant, overlapping in the base of greased 30x20cm ovenproof dish. Top with meat sauce, then finish off with a layer of eggplant. Spoon over the béchamel sauce. Bake at 180°C fan-forced for about 35-45 minutes until puffed and golden. Stand for 15 minutes before serving.

The meat sauce for this recipe can be made up to 2 days in advance or frozen for up to 2 months. The eggplant can be baked the day before assembly.

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16 Ingredients

1/2 cup plain flour (for béchamel)
75grams butter, chopped (for béchamel)
2 1/2 cup full cream milk (for béchamel)
2 firm medium eggplants
1 large onion, finely chopped
1/4 cup fresh continental parsley, coarsely chopped
1teaspoons ground cinnamon
100grams pecorino, finely grated (for béchamel)
250grams lean beef mince
500grams lean lamb mince
2tablespoons olive oil
3 free range eggs, beaten (for béchamel)
700milliliter passata
1tablespoons fresh oregano, finely chopped
2tablespoons tomato paste
4 cloves garlic, finely chopped

Nutrition per serving

25% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Delight in the delicious flavours of our moussaka recipe. A traditional Greek dish that's perfect for a special occasion with loved ones. Give it a try today.