Potatoes, garlic & herbs from the garden, lamb from down the road… We’re pretty lucky to always have amazing fresh ingredients on hand! This is a classic Greek Moussaka – a Saturday night favourite in our house!
2 Eggplants, cut into 1cm slices
1 tbsp sea salt
750g Flinders Island lamb mince
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp dried oregano
1 tsp dried mint
2 bay leaves
1 cinnamon stick
1 tbsp plain flour
200ml red wine
1 x 400gz can chopped tomatoes
2 tbsp tomato puree
7 tbsp olive oil
500g potatoes, peeled, sliced into 1cm slice
sea salt and freshly ground black pepper
For the béchamel sauce
50g plain flour
25g finely grated parmesan
Place the eggplant in a colander and sprinkle with salt.
Put the lamb, onions, garlic, oregano, mint, bay leaves and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.
Stir in the flour, salt and plenty of freshly ground black pepper. Add the wine, tomatoes, tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. Set aside.
Rinse and pat dry the eggplant.
Prepare the potatoes
Preheat the oven to 160C/150C (fan) /Gas 4.
- Make the béchamel sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper.
- Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of potatoes and a layer of eggplant. Repeat the layers once more, finishing with the eggplant. Pour over the béchamel sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan.
- Bake low and slow in the oven for 1 hour 15 minutes, or until deep golden-brown and bubbling.
Serve with a fresh Greek Salad