Moussaka

I don't know about everyone else, but I plan my weekends around what I'm going to eat. And having days off means I can cook things that take a little more time or preparation. So I'm posting this with a fair amount of time before the weekend, because it's a perfect Sunday night feast.

I eat out at a local Greek place about twice a month. Don't  judge me. The food is delicious and it is really fun there. They bake cheese with honey and sesame seeds. It's damn magical.

I noticed that on their menu they describe their moussaka as a light and healthy snack. I was intrigued, because I always thought moussaka was a sort of Greek lasagna - meaty and rich, with a thick and cheesy white sauce.

So I decided to make it, and it turns out, it is just that. And in Greece - that's health food! Oppa!

Anyway, this is absolutely delicious and I would recommend you all try it. It's really good for you.

Ingredients

• 1 aubergine, sliced about the thickness of £1 coin
• Olive oil
• 1 red onion, diced
• 500g lamb mince
• 2 cloves garlic
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp ground coriander
• 1 tsp cinnamon
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 300ml tomato passata
• 1 tsp Worcestershire sauce

White sauce

• 25g butter
• 25g plain flour
• 250ml milk
• Pinch nutmeg
• Salt and pepper
• 30g feta
• 250g ricotta cheese
• 1 egg

Method

Oven at 180 degrees Celsius.

Chop the aubergine, sprinkle with salt and leave for 15 minutes. Rinse when done and pat dry.

Spread out on a baking tray, drizzle with olive oil, and roast in the oven for 15 minutes.

Meanwhile, heat a little more oil in a pan, and add the onion. Fry until softened and then add the garlic for a few minutes. Add the mince and cook until browned.

Add the spices and herbs and cook for a few minutes.

Add the pasatta and Worcestershire sauce and stir. When bubbling, turn down the heat and let simmer for 30 minutes.

While that’s cooking, make the white sauce. Melt the butter in a small pan and add the flour. Remove from the heat and slowly add the milk. Add in the nutmeg. Put back on the heat and gently cook until thickened. 

When thickened, stir through the cheeses and set aside to cool.

When the white sauce has cooled a bit, stir through the egg.

When everything is cooked and ready, assemble the moussaka.

In an ovenproof dish, layer the prepared ingredients as follows: mince, aubergine, mince, and top with the white sauce. If you have a smaller, deeper dish you can do another layer (mince/aubergine/mince/aubergine/mince/white sauce). 

Bake in the oven for 25 minutes until the top is golden.