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Eggplant and Potato Moussaka

Eggplant and Potato Moussaka

4 tablespoons olive oil
750g potatoes, peeled and sliced
1 eggplant, sliced
1kg minced lamb
1 large onion, finely chopped
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 x 250g can peeled, chopped tomatoes
2 cloves garlic, crushed
freshly ground pepper and salt
4 tablespoons grated Parmesan cheese

30g butter
2 tablespoons flour
1 1/4 cups milk I egg, lightly beaten
salt and freshly ground pepper

Heat 2 tablespoons of oil in a frying pan and cook the potatoes 4-5 minutes on each side. It will be necessary to cook these in a couple of batches. Remove and set aside. Heat the remaining oil in the frying pan and fry the eggplant on both sides for about 5 minutes. Remove and set aside. Add the meat, onion, oregano, tomatoes, garlic, salt and pepper and cook these gently together for 15 minutes, stirring from time to time. Preheat the oven to 180°C. Line a buttered 8-cup casserole with the potato slices. Put half the meat mixture in the casserole, cover this with a layer of eggplant and potatoes. Add the remaining meat mixture then the last of the vegetables.

Pour the sauce over the layered meat and vegetables, cover with a lid or foil and bake for 45 minutes. Remove foil, sprinkle the cheese over top and bake until golden. Serve hot or cold.

Sauce: Melt the butter, blend in the flour and cook for a minute. Add milk, stirring over a moderate heat until sauce thickens. Add the egg and season to taste.

Serves 6.

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