Moussaka
14 ingredients
5 steps
Ingredients
- 8 None baby eggplant, trimmed, sliced into 3 lengthwise
- 1 None onion, chopped
- 1 clove garlic, minced
- 1 lb ground lamb
- 1 (13.5 oz) can crushed tomatoes
- 1 cup dry white wine
- 1/2 tsp ground nutmeg
- None None White Sauce
- 3 tbsp butter
- 2 tbsp flour
- 2 cups skim milk
- 2 oz low-fat Cheddar cheese, grated
- None None salad, to serve
- None None crusty bread, to serve
Directions
-
1Preheat broiler. Lightly coat a rectangular baking dish with olive oil.
-
2Lightly coat eggplant slices with olive oil then arrange on a baking tray. Broil for 2-3 mins per side, until golden brown. Set aside.
-
3Lightly coat a large frying pan with olive oil. Saute onion and garlic over high heat for 1-2 mins, until onion is tender. Add ground lamb and cook for 3-4 mins, until browned. Add tomatoes, wine and nutmeg. Season to taste. Bring to a boil then reduce heat to low and simmer, uncovered, for 15-20 mins, until reduced and thickened.
-
4Meanwhile, for the white sauce, melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 min. Whisk in milk until smooth. Cook, stirring, until sauce boils and thickens. Reduce heat to low and simmer for 3 mins. Season to taste.
-
5Preheat oven to 350°F. Arrange 1/3 of the eggplant in the base of prepared dish. Spread 1/2 of the meat sauce over eggplant. Repeat layers, finishing with eggplant. Pour white sauce over top and sprinkle with cheese. Bake for 20-25 mins, until golden brown. Serve with salad and crusty bread.
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