Thursday, 25 February 2010


For a more authentic Moussaka use grated Greek Kefalotyri cheese for the sauce and add some cubed Feta cheese and black olives to the salad.


2 large aubergine, sliced
Large pinch of salt
3 tbsp olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
500g lean minced beef or lamb
6 large plum tomatoes, peeled and chopped
2 tbsp tomato puree
150ml stock
1 tsp ground Cinnamon
Freshly milled black pepper


30g butter
30g plain flour
300ml whole milk
100g grated cheese
Freshly milled black pepper

Pre-heat the oven to 180C/ gas 4

Arrange the aubergine slices in a baking tray, in a single layer, brush with olive oil and cook for 10 minutes.  Remove from the oven and set aside to cool.

Heat 2 tbsp of olive oil and saute the onion and garlic until soft then add the minced meat, stir until browned.  Add the Cinnamon and stir to combine.  Stir in the tomatoes, tomato puree and stock.  Season to taste and let it simmer for 15 minutes.

Arrange the aubergine slices at the bottom of an oven-proof dish, add the meat mixture and then top with another layer of aubergine slices.

Prepare the sauce

Heat the butter until melted add the flour and cook, stirring constantly, for 1 minute.  Add the milk a little at a time.  When the sauce has thickened add the grated cheese, stir until the cheese has melted and season to taste.

Pour the sauce over the meat and aubergine, top with grated cheese and bake for 35-40 minutes.

Remove from the oven and let it stand for 6-7 minutes, it will keep it's shape better if you allow it to cool slightly.

Serve with a salad.

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