Food Network UK

Moussaka

0

Ingredients

  • 0.67 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup olive oil
  • 1 large onions
  • 3 garlic clove
  • 2 lbs lean ground lamb
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup white wine
  • 14 ounces Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped tomato
  • 1 cinnamon sticks
  • 1 ounce fresh oregano
  • 3 large aubergine
  • 1 to taste salt and pepper
  • 3 ounces butter
  • 3 ounces flour
  • 2.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups milk
  • 2 ounces parmesan cheese
  • 2 egg

Use imperial measurements

Method

How to make Moussaka

  • For the lamb sauce, heat 2 tbsp of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the ground lamb and fry over a high heat for 3-4 minutes.
  • Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else.
  • Slice the stalks off the eggplants and cut them lengthways into 1/4 inch slices.
  • Heat a frying pan until it is very hot, add 1 tablespoon of the oil and a layer of eggplant slices and fry quickly until tender and lightly coloured on each side.
  • Lift out with tongs, layer over the base of a shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and eggplants and seasoning each layer as you go.
  • For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for 1 minute to cook out the flour.
  • Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then.
  • Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.
  • Preheat the oven at 400°F Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the eggplant.
  • Pour over the topping and bake for 25-30 minutes until golden and bubbling.

(Courtesy of Food.com)