Moussaka is a traditional Greek dish and you will find many varying recipes. This one is not difficult to prepare but it can be a little time consuming, however it is well worth the effort and always looks impressive when serving.
- 1 kg minced lamb
- ½ cup olive oil
- 1 large onion finely chopped
- 2 cloves garlic finely chopped
- 1 cup skinned and chopped tomatoes or 1 can tomatoes
- 2 tablespoon tomato paste
- 1 bay leaf
- 1 small onion studded with 3 cloves
- Salt and pepper to taste
- 1 teaspoon sugar
- 2 large aubergine
- 3 tablespoons plain flour
- ½ litre white sauce
- 2 tablespoons cheddar cheese
Heat 2 tablespoons of oil in a heavy based pan and add the meat. Cook for several minutes until browned and then add the onion and garlic. Continue to cook until the onion is soft. Add the tomatoes, tomato paste, bay leaf, clove-studded onion, seasonings, sugar and a ½ cup of water. Cover and simmer for 30 minutes or so.
Cut the aubergine into slices and sprinkle with salt. Stand for 30 minutes to release the juices then wash, drain and pat dry. Dip the aubergine slices into the flour. Heat the remaining oil in a pan and add the aubergine. Fry until golden.
Arrange a layer of the aubergine slices over the base of a rectangular oven-proof dish and top with half the meat mixture. Repeat the layers, finishing with the aubergine slices.
Make up a batch of white sauce. Stir in the cheese. Spread over the top of the dish as the final layer. Sprinkle with extra cheese if desired.
Bake in a preheated oven 180°C/350°F/Gas Mark 4 for 30 minutes.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers