Moussaka

16 ingredients
5 steps

Ingredients

  • 2 None large eggplants, sliced
  • 1 tbsp olive oil
  • 1 None large onion, finely chopped
  • 1 lb ground lamb
  • 1 None bay leaf
  • 2 tsp fresh rosemary leaves, finely chopped
  • 1 tsp ground cinnamon
  • 1 tsp sugar
  • 1/2 tsp allspice
  • 1 (13.5 oz) can diced tomatoes
  • -1 None Sauce
  • 4 1/2 tbsp chopped butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 3 oz saganaki or halloumi cheese, grated
  • 2 None large eggs, lightly beaten

Directions

  1. 1
    Preheat oven to 400°F. Place 6 (12 oz) ramekins on a baking tray.
  2. 2
    Heat a large frying pan over medium heat. Lightly coat eggplant with oil then cook in 2 batches for 1-2 mins per side, until golden brown. Drain on paper towels.
  3. 3
    Heat remaining oil in a large saucepan over medium heat. Saute onion for 2-3 mins until tender. Add ground lamb and brown for 5-6 mins, breaking up lumps. Add bay leaf, rosemary, cinnamon, sugar and allspice. Cook for 1 min, until fragrant. Stir in tomatoes and 1/2 cup water. Bring to a simmer and cook for 5-10 mins, until thickened. Season to taste.
  4. 4
    Meanwhile, for the sauce, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 min. Gradually add milk, stirring until smooth. Cook, stirring constantly, until mixture boils and thickens. Simmer for 3 mins then remove from heat. Stir in cheese and eggs. Season to taste.
  5. 5
    Layer even amounts of 1/2 the eggplant slices and 1/2 the lamb mixture in prepared ramekins. Repeat layers then cover evenly with sauce. Bake for 25-30 mins, until golden brown and bubbling around the edges.

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