Best-ever Moussaka
- Serves:
- 4 - 5
- Preparation time:
- 20
- Cooking time:
- 40 - 45 mins
Ingredients
- 350g cooked New Zealand lamb, finely chopped or minced
- 4 tbsp olive oil
- 1 small aubergine (about 350g), thinly sliced
- 1 medium onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 1 tsp dried mint
- 400g can chopped tomatoes with herbs
- 2 large potatoes (about 425g), peeled and thinly sliced
- 50g butter, cubed
- 50g plain flour
- 500ml milk
- 1 egg, lightly beaten
- Salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6. Brush a baking sheet lightly with oil and top with slices of aubergine. Drizzle with 3 tbsp oil and bake for 20 minutes until golden brown, turning once.
2. Heat remaining oil in a large frying pan and gently fry the onion, garlic, mint and lamb for 3 minutes, stirring regularly. Add the tomatoes then refill the can with cold water and stir into the pan. Simmer for 10-15 minutes until thick, stirring occasionally.
3. Bring a large pan of water to the boil and add the sliced potatoes. Return to the boil and cook for 3 minutes until just tender. Drain in a colander under cold running water.
4. Place butter, flour and milk in a saucepan and whisk over a gentle heat until thickened and smooth. Season to taste. Remove from heat and stir in the beaten egg.
5. Spoon half the lamb mixture into a 1.7lt/3pt ovenproof dish. Top with a layer each of aubergine and potatoes. Repeat layers and finish with the white sauce. Bake for 20-25 minutes until golden brown and bubbling.
