Moussaka

Authorkaren@myhealthylife.meCategory, , DifficultyIntermediate

This delicious recipe is a little time-consuming but well worth the effort. I used lamb with the tomato flavours which worked well together, quite different from a beef/tomato mixture. You could also substitute lamb for beef or lentils for a vegetarian option. The cheese sauce recipe is nice and easy, and super tasty.

Yields6 Servings
Prep Time40 minsCook Time45 minsTotal Time1 hr 25 mins
 1 eggplant, cut into 1cm slices
 400 grams lean lamb or beef mince
 1 large onion, finely chopped
 2 cloves garlic, crushed
 1 large carrot, grated
 425 grams can crushed tomatoes
 1 tablespoon tomato paste
 1 bay leaf
 Olive oil spray
 1 tablespoon parsley, chopped
 1 1/4 cups milk
 1 1/2 tablespoons plain flour
 15 grams Parmesan cheese, grated
 1 cup cottage cheese, whipped or sieved
 Pinch cayenne pepper
 Pinch ground nutmeg
1

Preheat oven to 180°C.

2

Sprinkle eggplant with salt and leave for 30 minutes.

3

Heat a non-stick frypan and cook lamb over medium-high. Heat until browned.

4

Remove the lamb and cook the onion and garlic in meat juices until softened.

5

Return the meat to the pan, add carrot, tomatoes, tomato paste and bay leaf, cover and simmer for 15–20 minutes.

6

Rinse eggplant slices with water and pat dry with paper towels. Spray eggplant lightly with oil and grill until golden on each side. This takes a few minutes.

7

Lay half the eggplant in a rectangular baking dish (approx. 30cm x 20cm). Cover with half the meat sauce and then repeat.

8

Mix half a cup of milk with flour in a saucepan until smooth. Stir in the remaining milk. Cook, stirring, over low heat until thickened. Remove from heat and stir in the Parmesan cheese, cottage cheese, cayenne pepper and nutmeg.

9

Pour over the dish and bake for 40–45 minutes until golden brown.

10

Sprinkle the chopped parsley before serving.

I served Moussaka with roasted peppers and green beans, but it would be equally delicious with a fresh Greek salad. Enjoy!

Ingredients

 1 eggplant, cut into 1cm slices
 400 grams lean lamb or beef mince
 1 large onion, finely chopped
 2 cloves garlic, crushed
 1 large carrot, grated
 425 grams can crushed tomatoes
 1 tablespoon tomato paste
 1 bay leaf
 Olive oil spray
 1 tablespoon parsley, chopped
 1 1/4 cups milk
 1 1/2 tablespoons plain flour
 15 grams Parmesan cheese, grated
 1 cup cottage cheese, whipped or sieved
 Pinch cayenne pepper
 Pinch ground nutmeg

Directions

1

Preheat oven to 180°C.

2

Sprinkle eggplant with salt and leave for 30 minutes.

3

Heat a non-stick frypan and cook lamb over medium-high. Heat until browned.

4

Remove the lamb and cook the onion and garlic in meat juices until softened.

5

Return the meat to the pan, add carrot, tomatoes, tomato paste and bay leaf, cover and simmer for 15–20 minutes.

6

Rinse eggplant slices with water and pat dry with paper towels. Spray eggplant lightly with oil and grill until golden on each side. This takes a few minutes.

7

Lay half the eggplant in a rectangular baking dish (approx. 30cm x 20cm). Cover with half the meat sauce and then repeat.

8

Mix half a cup of milk with flour in a saucepan until smooth. Stir in the remaining milk. Cook, stirring, over low heat until thickened. Remove from heat and stir in the Parmesan cheese, cottage cheese, cayenne pepper and nutmeg.

9

Pour over the dish and bake for 40–45 minutes until golden brown.

10

Sprinkle the chopped parsley before serving.

I served Moussaka with roasted peppers and green beans, but it would be equally delicious with a fresh Greek salad. Enjoy!

Moussaka

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