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Lamb and Eggplant Moussaka


Serves: 8

Preparation Time: 45 minutes

Cooking Time: 1 hour 30 minutes


Ingredients:

  • 2 large eggplants, sliced into 1 cm rounds

  • 500 g ground lamb

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 400 g canned diced tomatoes

  • 2 tablespoons tomato paste

  • 1/2 cup red wine

  • 1 teaspoon ground cinnamon

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground allspice

  • 1/4 teaspoon ground cloves

  • Salt and freshly ground black pepper, to taste

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup olive oil, for frying


For the Béchamel Sauce:


  • 4 tablespoons butter

  • 1/3 cup all-purpose flour

  • 2 cups milk, warmed

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup grated Parmesan cheese

  • 2 egg yolks

  • Salt and freshly ground black pepper, to taste



INSTRUCTIONS

 

Step 1


Prepare the Eggplants:

  • Sprinkle the eggplant slices with salt and let sit for 30 minutes to draw out moisture.

  • Rinse and pat dry.


Step 2


Cook the Eggplants:

  • Heat olive oil in a skillet over medium heat.

  • Fry the eggplant slices until golden brown on both sides.

  • Drain on paper towels and set aside.


Step 3

  • In a large pan, sauté the chopped onions until translucent.

  • Add minced garlic and cook for another minute.

  • Add ground lamb and cook until browned.

  • Stir in red wine and let it reduce.

  • Add diced tomatoes, tomato paste, cinnamon, oregano, allspice, cloves, salt, and pepper.

  • Let simmer for 20 minutes, until thickened.

  • Stir in chopped parsley.


Step 4

  • Melt butter in a saucepan over medium heat.

  • Whisk in flour and cook for 2 minutes.

  • Gradually add warmed milk, whisking continuously.

  • Cook until the sauce thickens.

  • Remove from heat and stir in nutmeg, Parmesan, salt, and pepper.

  • Let cool slightly before whisking in egg yolks.


Step 5

  • Preheat the oven to 180°C (350°F).

  • In a baking dish, layer half of the fried eggplant slices.

  • Spread the meat sauce over the eggplants.

  • Layer the remaining eggplant slices on top.

  • Pour the béchamel sauce over the final layer, spreading it evenly.


Step 6

  • Bake for 45 minutes, or until the top is golden and bubbling.


Step 7

  • Let rest for 15 minutes before slicing.

  • Serve warm, garnished with parsley.



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