It will certainly massacre your time, so be prepared to sacrifice about 2 hours of your continuous labour. Don't be like me and think that you can manage it in no time. Now thinking of it, it is one rather complex dish, but it is definitely worth it! The combination of flavours are delicious, and you won't find them anywhere else in ready-made moussakas.
Some remarks: we have used peeled and thinly (5mm) sliced raw potatoes as a first layer, which is not featured in the recipe. Allspice was substituted by Pilau Rice spice. Breadcrumbs form lovely crust on top!
Some remarks: we have used peeled and thinly (5mm) sliced raw potatoes as a first layer, which is not featured in the recipe. Allspice was substituted by Pilau Rice spice. Breadcrumbs form lovely crust on top!
800g aubergines, sliced
olive oil
2 large tomatoes, peeled and chopped
2 large onions, sliced
400g lamb mince
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons tomato paste
3 tablespoons chopped parsley
1/2 cup dry white wine
salt and ground black pepper
For the sauce:
4 tablespoons butter
1/2 cup flour
2 1/2 cup milk
1/4 teaspoon nutmeg
1/3 cup grates Parmesan
3 tablespoons dry breadcrumbs
1) First you will need to get rid of bitterness in the aubergines. For that, layer slices in a colander with lots of salt and leave for 30 mins. Then you will need to wash them thoroughly in cold water and pat dry. After that, fry slices in batches in olive or vegetable oil. Aubergines usually take in large quantities of oil. Drain fried aubergine slices on paper towels.
2) While you wait on aubergines to soak in salt, you can cook onions and lamb mince for about 5 minutes. Then add tomatoes, cinnamon, allspice, tomato paste, parsley, wine, salt and pepper, and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Tip: to peel tomatoes, cover them with boiling water for 30 seconds or more.
3) Layer meat and aubergines in a shallow ovenproof dish, finishing with layer of aubergines.
4) To make the sauce, melt the butter over low heat, then add flour and cook, stirring, for about a minute or two. Take off the heat ad gradually blend in hot milk, stirring constantly to break lumps. Return to heat and cook, stirring, until thickened, for about 2-3 minutes. Add the nutmeg, pepper, cheese, and season.
Useful tips for the sauce: heat the milk, pour it in small amounts and stir all the time, best of all with the whisk. Strain through a sieve.
5) Pour the sauce over eggplants and sprinkle with breadcrumbs. Bake at 175 dergees Celcius for 45 minutes.
olive oil
2 large tomatoes, peeled and chopped
2 large onions, sliced
400g lamb mince
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons tomato paste
3 tablespoons chopped parsley
1/2 cup dry white wine
salt and ground black pepper
For the sauce:
4 tablespoons butter
1/2 cup flour
2 1/2 cup milk
1/4 teaspoon nutmeg
1/3 cup grates Parmesan
3 tablespoons dry breadcrumbs
1) First you will need to get rid of bitterness in the aubergines. For that, layer slices in a colander with lots of salt and leave for 30 mins. Then you will need to wash them thoroughly in cold water and pat dry. After that, fry slices in batches in olive or vegetable oil. Aubergines usually take in large quantities of oil. Drain fried aubergine slices on paper towels.
2) While you wait on aubergines to soak in salt, you can cook onions and lamb mince for about 5 minutes. Then add tomatoes, cinnamon, allspice, tomato paste, parsley, wine, salt and pepper, and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Tip: to peel tomatoes, cover them with boiling water for 30 seconds or more.
3) Layer meat and aubergines in a shallow ovenproof dish, finishing with layer of aubergines.
4) To make the sauce, melt the butter over low heat, then add flour and cook, stirring, for about a minute or two. Take off the heat ad gradually blend in hot milk, stirring constantly to break lumps. Return to heat and cook, stirring, until thickened, for about 2-3 minutes. Add the nutmeg, pepper, cheese, and season.
Useful tips for the sauce: heat the milk, pour it in small amounts and stir all the time, best of all with the whisk. Strain through a sieve.
5) Pour the sauce over eggplants and sprinkle with breadcrumbs. Bake at 175 dergees Celcius for 45 minutes.
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