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Jul 3 / JW

Lamb & Eggplant Moussaka

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Moussaka. It’s a classic dish, but I had never really thought to make it before. As you know, I don’t really use a  lot of dairy, but this was a request from Craigy so I gave it a shot.

It turned out great, although it is a lot of steps to get to the end result, similar to lasagna. But I would definitely say this is a good one to try, especially when feeding a crowd.

First, slice your eggplant in ½ inch slices. Next add a bit of salt to the eggplant and place in a bowl to draw out a bit of the moisture. Be careful with the salt because it can make the dish a bit salty overall.

Next, make the meat filling. Dice carrot, garlic, onion and mushrooms and add to a medium hot pan. Cook for a few minutes until softened. Add the lamb mince and allspice and brown.

Next add cayenne and tomatoes, cook for 5 minutes and set aside. Preheat the oven to 200c.

Now for the béchamel sauce. Make a roux with butter and flour, then add milk(whisking the whole time) until you have a smooth sauce. Add the cheese and stir to combine.

Place a layer of eggplant down first in your baking dish, then a layer of the meat mixture. Repeat until the dish is full, then pour the cheese sauce over the whole thing. Add additional cheese on the top if you want.

Cook for 20 minutes covered, then 20 minutes uncovered or until golden and bubbly.

Here’s the Recipe:

Lamb & Eggplant Moussaka

Ingredients

  • 1 Carrot, diced
  • 2 Garlic cloves, diced
  • 1/2 Onion, diced
  • 3 Button mushrooms, sliced
  • 500g Lamb Mince
  • 1 1/4 tsp Allspice
  • 1/4 tsp Cayenne pepper
  • 1/2 Can Diced tomatoes(200g)
  • 2Tbl Butter
  • 3 Tbl Flour
  • 1 Cup Milk
  • 100 g Cheddar, grated(1/2 cup)

Cooking Directions

  1. Slice eggplant, and lightly salt to release some of the moisture. Set aside.
  2. Dice carrot, garlic, onion, mushrooms, and add to a hot pan. Saute for a few minutes.
  3. Add mince, allspice, and cayenne, and cook until the meat is browned. Add tomatoes.
  4. Cook for a couple more minutes, then set aside and let cool slightly.
  5. Add butter and flour to a separate pan, whisking to make a roux. Add milk and salt and pepper.
  6. Add cheddar to the bechamel and stir to combine. Preheat oven to 200c
  7. Start layering the moussaka. First add eggplant in one layer, then a layer of meat, and repeat until the dish is full, Then pour cheese sauce over the top.
  8. Bake covered for 20 minutes and then uncovered for an additional 20 minutes or until golden.

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