Aubergine & Potato Moussaka
Ingredients
Vegetables
aubergines (sliced, 1cm rounds)
2 piece
potatoes (sliced, 0.5cm rounds)
2 piece
olive oil
3 tbsp
Meat Sauce
olive oil
1 tbsp
onion (finely chopped)
1 piece
garlic cloves (minced)
2 clove
lamb mince
500 g
chopped tomatoes (canned)
400 g
tomato purée
2 tbsp
vegetable stock cube
1 piece
bay leaves
2 piece
dried oregano
1 tsp
Béchamel Sauce
butter
40 g
plain flour
40 g
milk
600 ml
ground nutmeg
1 pinch
Instructions
Prep the vegetables
Preheat oven to 200°C (180°C fan). Arrange aubergine and potato slices on baking trays. Brush with olive oil, season with salt and pepper.
Roast vegetables
Roast aubergine and potato slices for 25–30 minutes until tender and lightly golden. Set aside.
Make the meat sauce
Heat olive oil in a large pan. Add lamb mince and brown thoroughly. Add onion and cook 5–7 minutes until soft, then add garlic. Stir in tomato purée, chopped tomatoes, stock cube, bay leaves and oregano. Season and simmer 20–25 minutes until thick.
Make the béchamel
Melt butter in saucepan, stir in flour and cook 1–2 minutes. Gradually whisk in milk until smooth. Cook until thickened. Stir in nutmeg and salt.
Assemble moussaka
Layer potatoes at the base of baking dish. Add aubergines. Spoon over meat sauce evenly. Top with remaining aubergine. Pour over béchamel and smooth top.
Bake
Bake at 180°C (fan) for 40–45 minutes until golden. Leave to rest 15–20 minutes before serving.
Original recipe
Storage
Best reheated in oven to restore crisp top. Can be frozen in portions for up to 2 months.
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