Moussaka Recipe



A simple and delicious mediterranean inspired lamb moussaka recipe. Such an easy recipe for a popular flavoursome dish.

“Get this mince recipe & shop ingredients online: https://www2.woolworthsonline.com.au/Shop/Recipe/3674

Cut the eggplants into 5mm-thick rounds. Brush with olive oil. Put onto baking paper-lined oven trays. Bake at 180°C for about 20-25 minutes until golden. Meanwhile, heat oil in a large frying pan over a medium-high heat and cook the onion until it is soft. Add the garlic, cinnamon and oregano; cook for a further 2 minutes. Stir in the lamb and veal mince, increase the heat to high and brown the mince well, cooking until the mixture is quite dry. Stir in the tomato paste for 1 minute. Add passata, bring to a simmer, simmer for 30–35 minutes, stirring occasionally until thick. Season and stir in the parsley. Meanwhile, make the béchamel sauce. Layer eggplant; meat sauce, béchamel. Bake at 180°C fan-forced for about 35-45 minutes until puffed and golden.

Prep mins: 15
Cook mins: 1½ hours
Servings: 6-8

Ingredients
2 firm medium eggplants
2 tablespoons Woolworths Select Spanish Classic olive oil, plus extra for brushing
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon Woolworths Select ground cinnamon
1 tablespoon finely chopped fresh oregano
500g lean lamb mince
250g veal mince or lean beef mince
2 tablespoons Woolworths Select tomato paste
680ml bottle Homebrand passata
¼ cup coarsely chopped fresh continental parsley
Béchamel Sauce
75g Woolworths Select butter, chopped
½ cup Homebrand plain flour
2½ cups Woolworths full cream milk
100g finely grated pecorino or parmesan cheese
3 Woolworths Select free range eggs, beaten

Directions:
1. Preheat the oven to 180°C. Cut the eggplants into 5mm-thick rounds. Brush with olive oil. Put onto baking paper-lined oven trays in a single layer. Bake for about 20-25 minutes until golden.
2. Meanwhile, heat oil in a large frying pan over a medium-high heat and cook the onion until is soft. Add the garlic, cinnamon and oregano; cook for a further 2 minutes. Stir in the lamb and veal mince, increase the heat to high and brown the mince well, cooking until the mixture is quite dry. Stir in the tomato paste for 1 minute. Add passata, bring to a simmer, simmer for 30–35 minutes, stirring occasionally until thick. Season and stir in the parsley.
3. Meanwhile, make the béchamel; melt the butter in a saucepan. Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the milk, in batches. Bring to a simmer, cook, whisking occasionally for 5-6 minutes or until thick. Stir in the cheese. Take off the heat and allow to cool slightly. Whisk in the eggs and season to taste.
4. Arrange half of the eggplant, overlapping in the base of greased 30cmx20cm oven-proof dish. Top with meat sauce, then finish off with a layer of eggplant. Spoon over the béchamel sauce. Bake at 180C fan-forced for about 35-45 minutes until puffed and golden. Stand for 15 minutes before serving.

Tip1: Baking the slices of eggplant uses less oil than pan-frying, this is a delicious way of cooking eggplant for salads or before pureeing eggplant into a dip.
Tip2: The meat sauce for this recipe can be made up to 2 days in advance or frozen for up to 2 months. The eggplant can be baked the day before assembly.
Tip3: You can make this meal vegetarian by swapping the minces for canned pulses such as chickpeas or beans or lentils.

Tools you may need:
• 30cmx20cm oven-proof dish

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Shop all the ingredients from this recipe and more on Woolworths’ website : http://www2.woolworthsonline.com.au/

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