Moussaka

Comforting, hearty and full of rich Mediterranean flavour, moussaka is a true Greek classic. Layers of golden baked aubergine, spiced mince and creamy béchamel come together in a dish that’s ideal for prepping ahead, whether it's for busy weeknights or a crowd pleasing dinner party. This version brings all the traditional depth with a few little tips to make it easier at home.

Time to make : 40 minutes

Serves : 8

Ingredients

2 aubergines

1 tsp salt

Olive oil, to brush

Mince

1 tbsp olive oil

1 onion, finely diced

2 garlic cloves, minced

800g lamb mince*

200ml red wine (optional*)

1 x 400g tin chopped tomatoes

2 tbsp tomato paste

1 tbsp oregano

2 tsp cinnamon

2 bay leaves

2 tsp sugar

Salt and pepper, to taste

Béchamel

60g butter

60g plain flour

500ml milk (I use whole milk)

100g parmesan, finely grated*

1 whole egg

1 egg yolk

1 tsp salt

Pinch of nutmeg

Method.

1. Slice the aubergines into 1cm thick rounds and lay them on a wire cooling rack(s). Sprinkle the tops with salt and leave to 'sweat' for at least 20 minutes.

2. Pre-heat a fan oven to 220ºC and line two baking sheets with baking paper.

3. After at least 20 minutes, pat the eggplant slices dry with a kitchen towel and arrange the slices on the prepared baking sheets, lightly spray or brush with olive oil and bake for 15 mintues until lightly golden. Reduce the oven temperature to 180ºC for the moussaka.

4. Meanwhile, add the olive oil to a large frying pan over a medium heat. Add the diced onion and cook for 2 minutes until soft, then add in the garlic and sauté for a further minute.

5. Add the lamb mince to the frying pan and cook for a few minutes until it changes from pink to brown. Add the wine (or 200ml water) and let it reduce for 2 minutes.

6. Stir in the remaining ingredients for the mince. Simmer for at least 15 minutes, until thickened and rich.

7. For the béchamel, melt the butter in a saucepan over a medium heat. Add in the flour and whisk into a smooth paste. Gradually pour in the milk, whisking continuously to avoid lumps. Allow it to simmer for 5 minutes, whisking regularly until it's thickened and coats the back of a wooden spoon.

8. Remove the béchamel from the heat and whisk in 60g of the grated Parmesan, then add in the whole egg, egg yolk, salt and nutmeg. Cover with the lid and set to one side until ready to assemble.

9. To assemble the moussaka, layer the eggplant slices in two layers in the base of a 13 x 9 inch ovenproof dish. Spread over all of the meat sauce, then pour over the béchamel and smooth out the top with the back of a spatula. Sprinkle over the extra 40g Parmesan cheese.

10. Bake in the oven at 180ºC for 30 minutes until golden, I finish it off in the grill for the last 5 minutes for a crisp top. Remove from the oven and let it cool for at least 20 minutes before slicing and serving.

Nutritional Information

(per serve)

489 cals

32g fat, 21g carbs, 25g protein

Good to know:

• Red wine is optional but adds depth and richness to the meat sauce. If you prefer not to use it, simply replace with 200ml water or stock.

• Parmesan cheese should be finely grated so it melts smoothly into the béchamel. I usually buy pre-grated to save time. Traditionally Greek moussaka uses kefalotyri or graviera cheese if you can find them.

• Lamb is traditional in Greek moussaka but you can use beef mince too.

• I prefer roasting the aubergines as oppose to pan frying them, which saves time and uses less oil so helps prevent them from going soggy in the final bake.

• Let the moussaka rest for at least 20 minutes (or up to an hour - it will still be warm) before slicing. This allows the béchamel to set and makes for cleaner portions without the filling spilling out.

• Store (baked): store cooled, baked moussaka in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until piping hot.

• Store (unbaked): assemble the moussaka (up to the end of the béchamel layer at step 9) and store covered in the fridge for up to 2 days. Bake from chilled as per normal.

• Freeze (baked): leftover portions can be frozen in airtight containers for up to 3 months. Defrost overnight in the fridge and reheat until hot throughout.

• Freeze (unbaked): assemble the full moussaka in a freezer-safe dish, wrap tightly and freeze for up to 2 months. Defrost in the fridge overnight and bake as normal.