My favourite Greek dish! The first time I made this I was asked when I would be making this again. When I decide to make moussaka I do this at the weekend as it requires a little bit of time. It still remains a popular dish in my apartment.
Traditionally this is made with minced lamb but I make mine with minced beef. Either works well. I also add ricotta to the topping and roast the aubergines in olive oil.
Ingredients:
2 aubergines (sliced)
500g mince
1 tbpsn ground nutmeg
1 small tub ricotta
1 egg
25g plain white flour
25 butter
3 cloves garlic (crushed)
olive oil
1 onion (finely sliced)
175ml red wine
2 tbpsn tomato puree
ground black pepper
salt
100ml milk
Serve with a fresh Greek salad including olives, feta, olive oil and rosemary.
- Preheat the oven to gas mark 5/ 180 degrees celsius
- Put the chopped aubergines into a baking dish (the dish you plan to bake the moussaka in). Cover in olive oil and place in the oven
- Take a large pan and heat some olive oil. Then add the mince. Once the mince has fallen apart and is cooking away add the onions and garlic. Add a pinch of salt and leave for 5 mins
- Then add the tomato puree and make sure everything is mixed well. Pour in the red wine, put on a high heat and place the lid on the pan
- Keep checking the mince to see when it has boiled down. This usually takes me about 15 mins
- Once the mince and wine has boiled down take it off the heat to leave to cool a bit for 5 mins
- In the meantime add the milk, flour, butter and nutmeg to a medium size saucepan and on a very low heat. Mix everything together on a low heat and then stir in the egg and ricotta. Whisk until it becomes soft and glossy
- Take the aubergines out of the oven and pour the meat on top
- Then pour the flour mixture on top of the meat. Sprinkle with ground black pepper and put in the oven for 45 -50 mins
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