Moussaka
14 ingredients
6 steps
Ingredients
- None None Olive oil cooking spray
- 1 None large eggplant, thinly sliced
- 1 None onion, finely chopped
- 1 clove garlic, crushed
- 1 lb ground lamb
- 1 x 14 oz can crushed tomatoes
- 1 cup dry white wine
- 1/2 tsp nutmeg
- 1.5 oz cheddar, grated
- None None White sauce
- 2 cups milk
- 2 tbsp cornstarch
- None None Salad, to serve
- None None Crusty whole wheat bread, to serve
Directions
-
1Preheat oven to 350°F. Preheat a grill or grill pan on high. Spray a 6-cup capacity baking dish with oil.
-
2Spray eggplant with olive oil. Grill 1-2 minutes each side, until light grill marks appear.
-
3Spray a large frying pan with olive oil. Saute onion and garlic on medium 3-4 mins, until onion is tender. Increase heat to high and add lamb, browning well, breaking up with a spoon as it cooks.
-
4Add tomatoes, wine and nutmeg. Bring to a boil. Reduce heat to low and simmer, uncovered, 15 minutes. Season to taste.
-
5Meanwhile, make white sauce: In a small saucepan, gradually stir milk into cornstarch until smooth. Cook over medium heat, stirring, until sauce boils and thickens. Reduce heat to low and simmer 2-3 minutes. Season to taste.
-
6Arrange eggplant in baking dish. Spoon meat sauce over, then cover with white sauce. Sprinkle evenly with cheese. Bake 20-25 minutes until golden. Serve with salad and bread.
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