Moussaka

Name: Moussaka
Ingredients: olive oil cooking spray; 1 eggplant large, thinly sliced; 1 onion finely chopped; 1 clove garlic crushed; 1 pound ground lamb; 14 ounces crushed tomatoes; 1 cup dry white wine; 1/2 teaspoon nutmeg; 1 1/2 ounces cheddar grated; sauce White; 2 cups milk; 2 tablespoons cornstarch; salad to serve; whole wheat bread Crusty, to serve

14 ingredients

6 steps

Ingredients

olive oil cooking spray
1 eggplant large, thinly sliced
1 onion finely chopped
1 clove garlic crushed
1 pound ground lamb
14 ounces crushed tomatoes
1 cup dry white wine
1/2 teaspoon nutmeg
1 1/2 ounces cheddar grated
sauce White
2 cups milk
2 tablespoons cornstarch
salad to serve
whole wheat bread Crusty, to serve

Directions

1

Preheat oven to 350°F. Preheat a grill or grill pan on high. Spray a 6-cup capacity baking dish with oil.
2

Spray eggplant with olive oil. Grill 1-2 minutes each side, until light grill marks appear.
3

Spray 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.
4

Add tomatoes, wine and nutmeg. Bring to a boil. Reduce heat to low and simmer, uncovered, 15 minutes. Season to taste.
5

Meanwhile, 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.
6

Arrange 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.