Moussaka
Greek Eggplant Lasagne
Recipe from the Around the World in 20 Plates Resource.
Classification
NSW: EVERYDAY
Ingredients
Method
Thinly slice the eggplant and potato lengthways.
Drizzle with the olive oil and place on baking trays lined with baking paper.
Bake in oven on grill mode at 180°C for 20-25 minutes, or until soft.
Set aside whilst making the filling and sauce.
Heat the oil in a large pan. Add the onion and cook until brown. Once browned, add the garlic and stir until fragrant. Add the garlic and oregano and stir until fragrant.
Add the mince to the pan and cook until brown. Add the tomato paste and stir through until lightly roasted. Add the crushed tomatoes, beef broth, honey, stock cube, and cinnamon and bring to simmer. Cook for about 5-10 minutes or until sauce becomes thick.
Melt the margarine in a small saucepan and stir in the flour. Cook for 1 minute, stirring continuously, until the mixture forms a smooth sauce.
Remove the pan from the heat and allow to cool slightly. Gradually pour in the milk, whisking constantly.
Return the pan to the heat and bring to the boil, still stirring.
Reduce the heat and simmer the white sauce gently for 2 minutes,
stirring occasionally, until it is smooth and thick.
Add nutmeg and season with pepper.
Preheat oven to 180°C. Assemble like a lasagne in a large oven-safe baking dish (about 20cm x 30cm for 12 serves).
Place 1/3 of the eggplant at the bottom of the dish, followed by 1/3 of the potato, then 1/3 of the filling on top. Repeat another 2 times.
Top with bechamel sauce, then the sauce, cheese and breadcrumbs.
Place in the preheated oven for 30-40 minutes or until golden brown.
Serve warm with a Greek salad.
Ingredients
Directions
Thinly slice the eggplant and potato lengthways.
Drizzle with the olive oil and place on baking trays lined with baking paper.
Bake in oven on grill mode at 180°C for 20-25 minutes, or until soft.
Set aside whilst making the filling and sauce.
Heat the oil in a large pan. Add the onion and cook until brown. Once browned, add the garlic and stir until fragrant. Add the garlic and oregano and stir until fragrant.
Add the mince to the pan and cook until brown. Add the tomato paste and stir through until lightly roasted. Add the crushed tomatoes, beef broth, honey, stock cube, and cinnamon and bring to simmer. Cook for about 5-10 minutes or until sauce becomes thick.
Melt the margarine in a small saucepan and stir in the flour. Cook for 1 minute, stirring continuously, until the mixture forms a smooth sauce.
Remove the pan from the heat and allow to cool slightly. Gradually pour in the milk, whisking constantly.
Return the pan to the heat and bring to the boil, still stirring.
Reduce the heat and simmer the white sauce gently for 2 minutes,
stirring occasionally, until it is smooth and thick.
Add nutmeg and season with pepper.
Preheat oven to 180°C. Assemble like a lasagne in a large oven-safe baking dish (about 20cm x 30cm for 12 serves).
Place 1/3 of the eggplant at the bottom of the dish, followed by 1/3 of the potato, then 1/3 of the filling on top. Repeat another 2 times.
Top with bechamel sauce, then the sauce, cheese and breadcrumbs.
Place in the preheated oven for 30-40 minutes or until golden brown.
Serve warm with a Greek salad.
