Moussaka
Serves: 6
Ingredients
6 medium aubergine
1 Tbsp butter
460g minced lamb
2 medium onions, chopped
150ml dry red wine
2 Tbsp tomato paste
2 Tbsp chopped parsley
sea salt and pepper
6 Tbsp toasted breadcrumbs
olive oil
2 egg yolks
450ml white sauce (see below)
2 Tbsp grated cheese
knob of butter
Sauce:
115g butter
2 Tbsp plain flour
300ml hot milk
sea salt and pepper
2 egg yolks
1 tsp lemon juice
Method
- Remove the stalks from the aubergines and cut them into slices 5mm thick. Sprinkle with sea salt and leave aside for 30 minutes. Melt the butter in a skillet, add the minced lamb and onions, fry until meat is browned. Stir in the wine, tomato paste, parsley and seasoning. Cover and cook gently for 30 minutes. Remove from the heat and add 4 tablespoons of the breadcrumbs and stir well.
- Rinse and pat dry the aubergine. Heat the olive oil and fry the aubergine slices until golden on both sides. Grease a large ovenproof dish and sprinkle in 1 tablespoon of breadcrumbs. Divide the aubergine slices in three portions. Arrange one layer in the dish and cover with half the minced meat, then the second layer of aubergines and the rest of the meat. Cover with the remaining aubergine.
- Beat the 2 egg yolks and stir into the white sauce with 1 tablespoon of the cheese. Spread this on top of the aubergines, to cover the dish completely. Sprinkle the rest of the breadcrumbs and cheese over the top and dot with the butter.
- Cook in a moderate oven for 30 minutes or until the surface is golden brown. Serve.
- Sauce: Melt 30g butter in a small saucepan and stir in the flour over a low heat for 2-3 minutes. Gradually add the milk, stirring all the time. Season to taste and beat in the egg yolks. Cut up the remaining butter into small pieces and stir in to the sauce and finally add the lemon juice.
