Traditional 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
large baking dish
olive oil for greasing
200 g
cooked minced lamb
50 g
red onion, finely chopped
1 tbsp
tomato paste
50 g
tomato puree
0.5 tsp
dried oregano
1 clove
garlic, minced
1 piece
aubergine, sliced
1 piece
potato, sliced
100 ml
whole milk
20 g
flour
20 g
butter
30 g
Grana Padano, grated
0.5 tsp
ground cinnamon
salt
white pepper
0.25 tsp
nutmeg
1 pinch
coarse sea salt
5 g
fresh oregano, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 180°C (350°F).
- Grease a large baking dish with olive oil. Layer the sliced aubergines and potatoes, sprinkle with a pinch of coarse sea salt. Roast for 15 minutes.
- In a pan, heat a little olive oil and sauté the chopped red onion and minced garlic until soft. Add the cooked minced lamb, tomato paste, tomato puree, ground cinnamon, dried oregano, salt, and white pepper. Stir and cook for 5 minutes to combine flavors.
- For the béchamel, melt 20 g of butter in a saucepan, add 20 g of flour and cook for 1 minute. Gradually whisk in 100 ml of whole milk until smooth. Add 0.25 tsp of nutmeg and season with salt and white pepper. Cook until thickened.
- Layer the lamb mixture over the roasted vegetables in the baking dish. Pour the béchamel sauce on top and sprinkle with 30 g of grated Grana Padano. Bake for 20 minutes until golden and bubbling.
- Garnish with fresh oregano before serving.