Moussaka
Recipes · Dinner · Recipe, Typed Supps
An hour and a half of work for six dinners, and it is better reheated on the second day.
Allergens and patterns
Contains gluten, eggs, milk.
Ingredients
- 700g Lamb Mince — Browned properly and then simmered with the tomato for half an hour, which is what stops the layers tasting raw.
- 3 large, sliced (800g) Eggplant — Salted for twenty minutes and roasted rather than fried. Fried aubergine absorbs an absurd amount of oil and makes the whole dish greasy.
- 1 tin (400g) Tomatoes — Cooked down until thick. A wet mince layer means a moussaka that collapses when you cut it.
- 2 1/2 cups (600g) Milk — For the béchamel, which is the top layer and the reason this is moussaka rather than a bake.
- 4 tbsp (60g) Butter — With the flour, into a roux. Equal weights of each is the only ratio worth remembering.
- 1/2 cup (60g) Plain Flour — The thickener for the sauce. Cook it two minutes in the butter or the top tastes of raw flour.
- 2 eggs (100g) Eggs — Beaten into the cooled béchamel. They set it in the oven so it slices cleanly instead of running.
- 1/2 tsp (2g) Ground Cinnamon — In the lamb. It is the ingredient people cannot identify and would notice immediately if it were missing.
Nutrition per serving
- Calories: 463.2 kcal
- Protein: 43.6g
- Carbohydrate: 18.1g
- of which sugars: 10.5g
- Fat: 23.3g
- of which saturated: 11.9g
- Fibre: 4.6g
- Sodium: 231.9mg
Method
- Salt the aubergine slices, leave 20 minutes, pat dry, and roast at 220°C until soft and browned.
- Brown the lamb, add the tomatoes and cinnamon, and simmer 30 minutes until thick.
- Make a béchamel from the butter, flour and milk, cool it slightly, then beat in the eggs.
- Layer aubergine, lamb, aubergine, then béchamel, and bake at 180°C for 45 minutes. Rest 20 minutes before cutting.
Nutrients it supplies
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