Ingredients (serves 6-8)
700g aubergines (Eggplant)
salt and pepper
2 onions, finely chopped
2 cloves of garlic, finely chopped
6 Tbsp olive oil, for frying
700g lamb mince
400ml canned chopped tomatoes
2 Tbsp tomato paste
1 tsp dried oregano
1 tsp ground cinnamon
2 tsp chopped parsley
175ml red wine
For the white sauce:
5 Tbsp flour
700 ml warm milk
Pinch of nutmeg
Salt & Pepper
3 eggs, lightly beaten
175g Cheddar cheese grated or 100g Parmesan cheese
1.Cut the aubergines into 5mm slices, sprinkle generously with salt and leave them to sweat for at least 30 minutes in a bowl or colander.
2.In the large frying pan, fry the onions on medium to low heat in 2 Tbsp oil until golden (about 7 minutes). Add lamb, breaking it up with a wooden spoon, and cook until brown. Add the tomatoes, tomato paste, herbs, salt, pepper and cinnamon and stir well. Add the wine. Simmer for 20 minutes and set aside.
3.Rinse the aubergines slices in water, squeeze a few at a time between the palms of your hands and wipe dry with paper towel. Pan fry in batches quickly in the 1 Tbsp oil. They absorb less oil if the pan is hot. Turn them over once, until they are lightly browned and tender. Drain on paper towel. Repeat with the rest.
4.Pre-heat the oven to 180° C degrees while preparing the white sauce.
5.To prepare the white sauce, warm up the milk (do not boil) in a saucepan and set aside. Melt the butter in a medium sized saucepan over low heat. Add the flour and stir for 3 minutes. Off the heat, add the milk a little at a time, whisking constantly. Season with salt, pepper and nutmeg and cook gently, stirring constantly, until the sauce is thick and smooth. Remove from heat, allow to cool slightly and stir in the eggs and 3 Tbsp of the grated cheese.
6.In a large baking dish (square or rectangle) make three layers of aubergine slices and two layers of meat sauce alternately, starting and ending with aubergines, and sprinkle remaining grated cheddar cheese between the layers. Top the dish with the sauce, then the grate some more cheese on top, and bake for about 45 to 50 minutes until golden browned on top.
7.Serve with your favourite salad
You may find this meat sauce is thicker or drier than a Bolognese. This is so that the Moussaka consistency isn’t too runny. Also, this béchamel sauce is made with the eggs, so it sets when it bakes.
If you like crunchy top, you can add breadcrumbs on top.
Enjoy this Greek delicious eggplant dish with family.