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13/02/2019

Mimi’s Moussaka

Moussaka
Moussaka is a delicious savoury bake that is a meal in itself. It can be prepared a day in advance before baking, and also reheats very well. This is my version that evolved from my mum's recipe. It doubles very well, so make two and freeze one! Serve with a fresh Greek salad.

Serves:

6

Prep Time: 30 minutes

Cooking Time: 40 minutes

Download Recipe PDF

Ingredients

  • 1 large eggplant
  • sea salt and pepper, to taste
  • olive oil, as needed
  • 4 potatoes, unpeeled
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 500g lamb or beef mince
  • 1/2 cup red or white wine
  • 400g can peeled tomatoes
  • 2 teaspoons beef stock powder
  • 1 teaspoon Greek oregano
  • 1 teaspoon cinnamon
  • 1/4 cup chopped continental parsley, chopped
  • 50g butter
  • 1/4 cup plain flour
  • 2 cups milk
  • 1/2 cup grated parmesan
  • 1/3 cup dried panko breadcrumbs
  • 1/4 cup grated parmesan, extra
  • paprika, for sprinkling

Method

  • Cut eggplant lengthwise into 1cm thick slices. Season with salt and allow to stand for 10 minutes. Heat 2 tablespoons olive oil in a large frypan and fry the eggplant until golden brown on both sides. Remove.
  • Cut potatoes into 1cm thick slices and place in the base of a lasagne dish. Drizzle with a little olive oil, season with salt and bake at 200°C for 15-20 minutes until tender.
  • Heat 2 tablespoons oil in frypan and sauté onion and garlic until softened. Add mince and brown well. Add wine, chopped tomatoes, stock powder, oregano, cinnamon and parsley, and season. Simmer for 10 minutes until thickened.
  • To make white sauce, melt butter in a saucepan. Add flour and cook stirring for 1 minute. Add milk all at once and bring to the boil, whisking until thickened. Stir in 1/2 cup parmesan.
  • To assemble moussaka, layer potatoes with eggplant slices, mince, white sauce, breadcrumbs and extra parmesan. Sprinkle with paprika and drizzle with oil. Bake at 200°C for 30-40 minutes until golden brown. Serve cut into squares.

Tips

  • TIPS Grill or chargrill eggplants for a lighter moussaka.
  • STYLING Always let the moussaka stand for up to half an hour before cutting, so it cuts more easily into neat squares.
  • DRINK MATCH Shiraz, tempranillo or amber ale.

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