Perfect Moussaka Recipes

EASY MOUSSAKA

Steps:

• Boil the potatoes whole for 20 mins or just until tender. Drain and allow to cool.
• Return the pan to the heat and add 2 tbsp olive oil and the onion. Cook until softened, then add the lamb. Fry the mince for 5 mins or until cooked through and starting to char. Add the garlic and spice, and stir in the passata. Bring to a simmer, then season to taste, take off the heat and set aside until needed.
• Heat oven to 220C/200C fan/gas 7. Warm a griddle pan over a high heat and brush a little oil over the aubergines. Grill for 2-3 mins each side or until char lines appear. You may have to do this in 3-4 batches.
• Once cool enough to handle, cut the boiled potatoes into thick slices. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. Repeat until all the mixture is used up, ending with a layer of aubergines. Spread the crème fraîche over the top and scatter with the cheese. Put in the oven for 10 mins or until the cheese is golden.

PERFECT MOUSSAKA

Steps:

• Slice the eggplant and lay on clean dishtowels. Sprinkle both sides lightly with kosher salt, cover with another dish towel and weigh down with cans or whatever is in the kithen to add weight. Keep like this for at least 20 minutes This will remove the bitter taste.
• Fry the onions in the oil in a large skillet until golden. Add the ground lamb and stir, crushiing it with a fork and turning over until it chages color. Add salt, pepper, cinnamon, tomatoes, sugar and chili flakes. Stir well and cook until the liquid has almost disappeared, then mix in the parsley.
• Remove eggplant from dishtowels and brush off the salt. Brush the eggplant slices generously with oil and broil or grill them, turning them over once until lightly browned. Line the bottom of a baking dish (I prefer enameled cast iron) with half the slices. Then layer with the slices of potatoes. Spread the meat on top, then put another layer of eggplant, then potato, then meat until done. Finish with either meat or eggplant. Now, let's prepare the white sauce.
• In a large pan or pot melt the butter. Add the flour slowly and stir over low heat for a few minutes until well blended. Add the hot milk a little at a time, stirring vigorously each time, until it boils, taking care not to allow lumps to form. Simmer over low heat stirring occasionally until the sauce thickens. Add salt and pepper and a pinch of nutmeg. Beat the eggs lightly in a separate bowl and beat in a little of the white sauce, then pour into the rest of the white sauce, beating vigourously. DO NOT allow the sauce to boil again. Add the cheddar cheese and mix until well melted.
• Now pour the white sauce all over the meat, eggplant, potato casserole. Bake uncovered in a preheated 400 degree F oven until golden.
• Serve hot straight from the dish. It can also be cooked and served in individual clay bowls, the layers repeated in the same way.
• Serve with a nice salad. Enjoy.

MOUSSAKA

Steps:

• Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
• Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
• Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
• Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
• Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.