Yields:
6 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
1 Hr 50 Mins
Total Time:
2 Hr 20 Mins
Bring Greece to your home with this absolutely delicious classic Greek dish!
Ingredients
Adjust Servings
-
For the moussaka
- For the meat sauce
- For the white sauce
Instructions
- Sprinkle the aubergine slices with salt and set aside for at least 30 minutes, preferably 1 hour.
- To make the meat sauce, heat the oil in a large pan and add the onion and garlic. Gently cook until tender without browning then add the lamb and fry until browned. Add the wine, puree, tomatoes, sugar, cinnamon, oregano and season generously to taste. Simmer for 30 minutes until thick and then stir in the parsley.
- To make the white sauce, melt the butter in a saucepan and stir in the flour. Keep stirring for about 1 minute then remove the pan from the heat. Slowly start to add the milk, stirring it well. Return the pan to a gentle heat and simmer for 10-15 minutes until the sauce is thick, frequently stirring. Add the cheese and season, just before serving beat in the egg and yolk.
- Preheat the oven to 190°C/170°C Fan/375°F/Gas mark 5.
- Wipe the aubergines with kitchen paper and put them onto oiled baking sheets and brush with olive oil. Bake in the oven for 20 minutes until tender and slightly browned. Reduce the oven temperature to 180°C/160°C Fan/350°F/Gas mark 4.
- Oil a 30 x 20cm (12 x 8 in) or 25 x 25cm 10 x 10 in) ovenproof dish. Lay half the aubergine slices on the base, overlapping if necessary. Spread over half the meat sauce on top. Lay the remaining aubergine on top and add the remaining meat sauce. Pour over all the white sauce and sprinkle with cheese and cinnamon. Bake in the oven for 50-60 minutes until nicely browned. Let the moussaka rest in the oven for 5 minutes before serving, enjoy!!
Notes
I have been commissioned by Arthur Price to create this recipe and share this blog post with you here on my website. All thoughts and opinions are my own and I only endorse products I genuinely would recommend to you.