Moussaka
This classic Mediterranean dish dates back to the Ottoman Empire and has many versions. The main bulk of it comprises of aubergines and minced lamb which must have been made in heaven together, as they work brilliantly. Finished with a topping of white sauce and a beaten egg, there is not much else to say about this tasty all in one meal – besides the fact that a fiver says there’ll be nothing left on your plate at the end of the sitting.
Servings: people
Ingredients
- 450 grams Lamb mince (£3.15)
- 1 whole Onion (£0.13)
- 1 whole Aubergine 1 large or 2 medium (£0.60)
- 1 tin Tomatoes
- 13 grams Tomato puree tablespoon (£0.03)
- 5 grams Oregano teaspoon (£0.04)
- 5 grams Cinnamon stick will do (£0.11)
- 5 grams All spice teaspoon (£0.10)
- 1 Bay leaf
- 25 grams Plain Flour (£0.03)
- 25 grams Butter (£0.09)
- 250 ml Milk (£0.20)
- 1 whole Egg (£0.12)
- 5 ml olive oil (£0.03)
- 5 grams nutmeg teaspoon (£0.09)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 35 minutes
Cook Time: 45 minutes
- Slice the Aubergine, and sprinkle salt over slices allow to stand for 10 minutes. Rinse with water, then pat dry. Griddle the slices in some olive oil until browned. Then rest on kitchen roll to absorb any excess oil.
- Fry the mince in a little olive oil for about 8 minutes or until browned. Drain any excess oil and leave to stand.
- Fry the onion for 2-3 minutes then add tomatoes, tomato puree, Oregano, cinnamon, all spice and bay leaf. Allow to simmer then reintroduce the fried mince.
- To make the white sauce, melt the butter and stir in the flour to make a roux. Gradually introduce the milk, stirring continuously until you have a sauce of good consistency, then fold in the nutmeg. Allow to cool for 10 minutes then fold in the beaten egg.
- In a casserole dish, spoon in some of the mince and top it with the aubergine slices. Repeat process 3 times or until the slices run out. Pour over white sauce allow to stand for 10 minutes. Cook at 180 degrees for 45 minutes.
- Serve on its own or with a green salad.
Follow Us!
