Greek Moussaka
In this beautiful and traditional Greek dish, we use lamb cooked with onion confit, tomatoes and oregano, and perfectly cooked aubergines make this dish breathtaking.
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Ingredients
Portions:
4
baking dish
butter for greasing the dish
200 g
aubergine, sliced
100 g
courgette, sliced
100 g
cooked minced lamb and beef
50 g
red onion, thinly sliced
2 tbsp
tomato puree
1 clove
garlic, minced
1 tsp
fresh oregano, chopped
1 tbsp
olive oil
0.5 tsp
fine salt
0.25 tsp
ground white pepper
0.25 tsp
ground cinnamon
0.5 tsp
coarse sea salt
Béchamel sauce:
100 ml
whole milk
10 g
butter
10 g
flour
20 g
Grana Padano cheese, grated
0.25 tsp
ground nutmeg
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 180°C (350°F).
- Season the aubergine slices with coarse sea salt and let them sit for 10 minutes. Rinse and pat dry.
- Heat 1 tbsp olive oil in a pan over medium heat. Sauté the red onion and garlic until translucent. Add the tomato puree, fresh oregano, fine salt, ground white pepper, and ground cinnamon. Stir for 2 minutes.
- In a separate pan, quickly sear the pre-cooked minced lamb and beef mixture for 2 minutes, then add it to the onion and tomato mixture.
- For the béchamel sauce, melt 10 g butter in a saucepan, stir in 10 g flour and cook for 1 minute. Gradually whisk in 100 ml whole milk and cook until thickened. Season with 0.25 tsp ground nutmeg and add 20 g grated Grana Padano cheese.
- Layer the aubergine, courgettes, and meat mixture in a greased baking dish. Pour over the béchamel sauce and bake for 20 minutes until golden and bubbling.