Moussaka
kat
ingredients
- 3 large eggplants, thinly sliced
- 1/4 cup (60ml) olive oil
- 1kg lamb mince
- 1 onion, chopped
- 1 tsp allspice
- 800g can tomatoes
- 1/2 cup water
- 1/4 cup chopped parsley
- 50g butter
- 2 tbs plain flour
- 1 1/2 cups milk
- pinch of nutmeg
- 1 egg
- 1/2 cup (40g) grated cheddar
directions
- 1
1. Preheat oven to 180°C. In batches, cook 3 large eggplants, thinly sliced, in 1/4 cup (60ml) olive oil until golden.
- 2
2. Brown 1kg lamb mince and 1 onion, chopped. Add 1 tsp allspice, 800g can tomatoes and 1/2 cup water. Simmer for 20-30 minutes. Stir in 1/4 cup chopped parsley. Divide some eggplant among ovenproof dishes. Top with half the mince. Layer again and finish with eggplant.
- 3
3. Melt 50g butter. Stir in 2 tbs plain flour. Whisk in 1 1/2 cups milk. Stir over medium heat until it boils. Whisk in pinch of nutmeg and 1 egg. Pour over dishes and sprinkle 1/2 cup (40g) grated cheddar. Bake for 20-30 minutes.
Source: kat
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