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Moussaka
Recipe by Rhiannon Anderson
This aromatic Moussaka is filled with lamb mince and veggies, and served with a fresh Greek salad.
- Steps
- Ingredients
Steps
- Preheat the oven to 190°C.
- For the Moussaka, slice eggplants and potatoes 5mm thick. Heat a large frypan with oil over medium high heat.
- Fry eggplant and potato in batches, until just tender and lightly golden, adding more oil as needed.
- Place capsicum and chilli directly over an open flame until blackened.
- Add onion and cook over low heat until translucent. Add mince and garlic and cook until sealed. Add oregano, diced tomatoes, salt and pepper and simmer.
- Scrape the skin from the blackened vegetables then chop the flesh. Add to the sauce with 1 cup water and simmer until thick and flavourful, about 20 minutes.
- Grease a 30cm x 20cm baking dish. Layer potato over the base, spread with layer of mince mixture. Cover with a layer of eggplant and repeat until vegetables and meat is used. Set aside.
- For the bechamel, melt butter in a saucepan over low heat. Stir in flour and cook for 3 minutes. Add milk and whisk until smooth. Continue to whisk until mixture thickens and just comes to the boil.
- Stir in half the parmesan and season with salt and pepper, to taste. Spread over the top of the moussaka. Sprinkle remaining parmesan over the top.
- Bake until golden and bubbling, about 30 minutes. Remove from the oven and set aside for 10 minutes before cutting.
- For the Greek Salad, slice cucumbers and place into a salad bowl. Cut tomatoes in half, slice red onion and dice feta. Add to salad bowl. Add a squeeze of lemon juice, a pinch each of oregano and chilli flakes and season with salt and pepper, to taste.
- Serve moussaka with Greek salad on the side.
