Greek · Main
Moussaka
Layers of cinnamon-scented lamb sauce, grilled eggplant, sliced potato and a thick cheesy custard béchamel are baked until golden. It is a project but it reheats beautifully.
- Yield4 servings (8 inch dish)
- Hands-on1 h 10 min
- Total3 h 53 min
- Difficulty
Ingredients
Vegetables
- 350 gwaxy potatoes, such as Yukon Gold, peeled
- 1large eggplant, cut lengthwise into 1 cm slices
- 3 tbspolive oil, for brushing
Meat sauce
- 2 tbspolive oil
- 1onion, finely chopped
- 2 clovesgarlic, finely chopped
- 450 gground lamb
- 400 gcanned chopped tomatoes
- 180 mlbeef stock
- 80 mlred wineoptional
- 2 tbspflat-leaf parsley, finely chopped
- ½ tspdried thyme
- ½ tspdried oregano
- ½ tspground cinnamon
- to tastesalt
- to tasteblack pepper
Béchamel
- 60 gunsalted butter
- 30 gall-purpose flour
- 360 mlwhole milk
- 1 pinchgrated nutmeg
- 25 gParmesan cheese, freshly grated
- 1large egg, beaten
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