Moussaka
Authorkaren@myhealthylife.meCategoryBeef, Lamb, VegetarianDifficultyIntermediateThis 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.
Preheat oven to 180°C.
Sprinkle eggplant with salt and leave for 30 minutes.
Heat a non-stick frypan and cook lamb over medium-high. Heat until browned.
Remove the lamb and cook the onion and garlic in meat juices until softened.
Return the meat to the pan, add carrot, tomatoes, tomato paste and bay leaf, cover and simmer for 15–20 minutes.
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.
Lay half the eggplant in a rectangular baking dish (approx. 30cm x 20cm). Cover with half the meat sauce and then repeat.
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.
Pour over the dish and bake for 40–45 minutes until golden brown.
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
Directions
Preheat oven to 180°C.
Sprinkle eggplant with salt and leave for 30 minutes.
Heat a non-stick frypan and cook lamb over medium-high. Heat until browned.
Remove the lamb and cook the onion and garlic in meat juices until softened.
Return the meat to the pan, add carrot, tomatoes, tomato paste and bay leaf, cover and simmer for 15–20 minutes.
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.
Lay half the eggplant in a rectangular baking dish (approx. 30cm x 20cm). Cover with half the meat sauce and then repeat.
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.
Pour over the dish and bake for 40–45 minutes until golden brown.
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!
