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Home Mushroom Bisque Soup

Moussaka Recipe

Ingredients

How to make it

  • Prepare the potatoes:
  • Boil the potatoes for 15 minutes. Drain and set aside. When cool enough to handle, slice carefully and set aside.
  • Prepare the aubergines:
  • Slice them up, and put a layer of slices in a colander. Sprinkle with salt. Layer more aubergines and salt, finishing with salt. Leave them about half an hour, and the bitter juice will start to seep out. Rinse them thoroughly and dry really well. Brush them well with olive oil and grill until they are browned. Put them aside on kitchen paper.
  • Prepare the meat mixture:
  • In a large frying pan, heat the oil.
  • Fry the onions and garlic gently for about 5 minutes, taking care not to burn the garlic.
  • Add the lamb and cook about 5 minutes, breaking up the meat well.
  • Add the tomatoes, red wine, tomato puree, oregano, cinnamon, cumin and allspice, pepper to taste, the salt, the parsley and about 3/4 of the stock. Cook for about half an hour, adding more stock if the mix gets too thick.
  • Preheat the oven to Gas 5/190C/375F.
  • Make the bechamel sauce:
  • Melt the butter in a saucepan, add the flour and cook very gently for a few minutes (don't let it go brown), then add the milk gradually and whisking like billy-o, and then add in the mustard. When the sauce has thickened, cook for a few minutes on a low heat. Add the nutmeg and cheese, keeping some back for sprinkling, and when this has melted in, take it off the heat let it cool for a bit (so the eggs won't curdle when you add them). Add the beaten eggs gradually.
  • You now have all the components ready.
  • Layer the meat, aubergine, sauce and potatoes in a large, lasagne type shallow ovenproof dish, finishing with potatoes and sauce.
  • Sprinkle the top with the reserved cheese, put in the oven and bake for 30-40 minutes until golden and bubbling.

Reviews & Comments 4

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    " It was excellent "
    elgourmand ate it and said...
    Definitely a 5
    Was this review helpful? Yes Flag
  • carmenperez 15 years ago
    i'm half greek half romanian born and raised in romania in my country growing up we had mousaka on reg basis loveit but dont have the time to prep can i come over for lunch when you makeit
    heh heh heh
    hugssss Carmen
    Was this review helpful? Yes Flag
    " It was excellent "
    goblue434 ate it and said...
    Same As Joe, I Really Like Moussaka And This Is A Winner.
    Thnx For Sharing.
    Was this review helpful? Yes Flag
    " It was excellent "
    joe1155 ate it and said...
    I love moussaka and this recipe sounds great.
    Was this review helpful? Yes Flag

The Cook

sitbynellie Glasgow, GB

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