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Recipe Category: Main Courses

Mimi’s Moussaka

This is my recipe for Greek Moussaka that has evolved from my mum’s version. This recipe makes two moussaka because it takes some time to prepare and it’s worth making double and freezing one.

Serves: 12 (Makes 2 dishes )
Preparation Time: 30 minutes
Cooking time: 40 minutes
Ingredients
  • 1 kg desiree potatoes, unpeeled
  • 600g eggplants
  • olive oil, as needed
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 kg lamb or beef mince
  • 1 cup red or white wine
  • 2 x 400g cans peeled tomatoes, chopped
  • 1 tablespoon beef stock powder
  • 2 teaspoons greek oregano
  • ½ teaspoon cinnamon
  • 1/3 cup chopped continental parsley
  • sea salt and freshly ground black pepper, to taste
  • 100g butter
  • ½ cup plain flour
  • 1 litre milk
  • 1 cup grated cheddar cheese or parmesan cheese
  • 2/3 cup dried breadcrumbs (panko breadcrumbs)
  • ½ cup grated parmesan cheese
  • paprika, for sprinkling
Method

Cut potatoes into slices 1cm thick and place in the base of an extra- large oiled lasagne dish or oven tray (or 2 regular lasagne dishes), drizzle with a little olive oil and bake at 200°C for 15-20 minutes until tender. Meanwhile, cut eggplant lengthwise into 1cm thick slices, drizzle with oil and grill until golden on both sides. Heat 2 tablespoons oil in a heavy based pot and saute onion and garlic until softened. Add mince and brown well. Add wine, tomatoes, stock powder, oregano, cinnamon, parsley and season to taste. Simmer for 10-15 minutes until thickened. Melt butter in a large saucepan, add flour and cook, stirring for 1 minute. Add milk all at once and bring to the boil, whisking occasionally until thickened. Stir in cheddar cheese. To assemble Moussaka, layer potatoes with eggplant slices, mince, white sauce, breadcrumbs, parmesan cheese, sprinkle with paprika and drizzle with oil. Bake at 200°C for 30-40 minutes until golden brown. Allow to stand for 20 minutes to set slightly before cutting. Serve with salad.

Tips

Recipe may be halved to Serve 6.

When you first make this recipe, you may find it time consuming as it has a lot of parts, but with experience you will learn to cook the eggplants, meat sauce and cheese sauce side by side to save time.

Author: Naomi Crisante
Date Created: 13/02/2019