MOUSSAKA

Moussaka is an aubergine (eggplant) based dish of the Balkans, Eastern Mediterranean, and the Middle East. The best known variation outside the region is the Greek one, traditionally made with lamb. The name comes from the Arabic: musaqqaʿa 'chilled'. This name is used in Greek cuisine (μουσακάς), Turkish (musakka), and the South Slavic languages (musaka/мусака). Other languages call it simply "eggplant casserole" (e.g. Hungarian rakott padlizsán).

Serves 6
2 hours


Ingredients

• 1 kg eggplants
• 400 g ground lamb
• 2 yellow onions, finely chopped
• 2 garlic cloves, finely chopped
• 1 can (400 g) crushed tomatoes
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh oregano, chopped
• 1 tbsp tomato paste
• 80 ml red wine
• 1 bay leaf
• 1 tsp sugar
• 315 ml milk
• 40 ml flour (2 tbsp + 2 tsp)
• 30 g cheese, grated
• 250 g ricotta
• Pinch of cayenne pepper
• Pinch of ground nutmeg
• Salt and pepper to taste

Method

1. Cut the eggplants into 1 cm thick slices, put them, mixed with salt, in a colander set over a large bowl and let soak for 20 minutes. The salt helps to remove some of the bitterness of the eggplant.
2. In a large sauté pan, brown the ground lamb, seasoned with salt and pepper, until the pink color disappears, then set aside.
3. Sauté the onion in some olive oil and stir for 2 minutes, then add the garlic and cook for another 2 minutes or until golden brown.
4. Put the ground lamb back into the pan, then add the herbs, tomatoes, tomato paste, wine, bay leaf and sugar and simmer with the lid on on a low heat for 20 minutes.
5. Rinse the eggplant slices well and pat them dry, then place them on a grill with a little olive oil and grill both siden golden brown. Season to taste.
6. Preheat the oven to 180 °C.
7. Put the flour into a small saucepan, then using a whisk stir in the milk, little by little, whisking continuously over low heat until the sauce has thickened.
8. Remove the saucepan from the heat and stir in the cheese, ricotta, cayenne pepper and nutmeg.
9. Put half of the eggplant slices in an oven-proof form, top with half of the ground lamb, repeat with the rest of the eggplant slices and ground lamb.
10. Finally pour the béchamel sauce over the moussaka and bake it in the oven for 35-40 minutes or until the cheese is golden brown.