This delicious Mediterranean dish is one of my favourite comfort foods. Featuring grilled eggplant, layered with aromatic lamb mince and topped with creamy bechamel sauce, it is perfect for your next family feast.
Please note: this recipe contains gluten and dairy, however you could adapt it quite easily by using gluten free flour, and non-dairy milk and cheese.
SERVES 6-8
Ingredients:
- 2 large eggplants, sliced 1/2cm thick
- 2 tbs olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 800g lamb mince
- 420g can crushed tomatoes
- 1 tspn Cinnamon Ground
- 1/2 tspn Allspice ground
- 1/3 cup grated cheese
White Sauce:
- 75g butter
- 1/3 cup plain flour
- 2 cups milk
Method:
Lightly brush sliced eggplant with olive oil. Heat a large frying pan over medium-high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until lightly browned. Transfer to a large plate. (Tip: If you have a barbeque, simply place the sliced eggplant on the grill and cook 2-3 minutes each side).
Heat olive oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add lamb mince, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add crushed tomatoes, cinnamon, and allspice. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce is thick and liquid has evaporated.
Meanwhile, make sauce melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture has thickened. Remove from heat.
Preheat oven to 180°C. Place one-third of the eggplant, slightly overlapping. Spread half the meat sauce over eggplant. Repeat layers, ending with eggplant. Spread white sauce over eggplant. Sprinkle with grated cheese.
Bake for 45 minutes or until golden. Stand 15 minutes before serving.
TIP:
This meal freezes really well. Once cooled, simply slice the left-over Moussaka into individual serves, wrap and store in the freezer for up to 3 months.
Did you make this recipe?
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