Creamy moussaka recipe

Notes

Diane adds a layer of potato to the top instead of just eggplant

Ingredients

• 1/2 tsp butter
• 2 eggplant
• 2 tbs extra virgin olive oil
• 1/3 cup extra virgin olive oil (extra)
• 2 clove garlic (chopped)
• 1 onion (chopped)
• 600 g lamb mince
• 400 g canned diced tomato
• 1 cup Massel Beef Style Liquid Stock
• 1/3 cup fresh mint (chopped)
• salt and pepper
• 3/4 cup mozzarella (grated)
• 50 g butter
• 3 tbs plain flour
• 4 cup milk (whole)
• 1/2 cup parmesan (finely grated)

Directions

• 1.

  Preheat oven to 180 degree C. Grease an oven-proof baking dish with butter and set aside.

• 2.

  Slice eggplant lengthwise and spread the slices out on a flat surface covered with a few tea towels. Sprinkle each slice generously with salt and allow to rest like this for at least 20 minutes.

• 3.

  Bring a large saucepan to low-medium heat, and then add oil. Saute the garlic, and onion until translucent.

• 4.

  Turn the heat up to medium and add the meat, browning it all over.

• 5.

  Add tomatoes, stock, mint, salt and pepper to taste. Simmer for ten minutes, then set aside.

• 6.

  Rinse eggplant slices and pat dry. Bring a large frying to medium heat. Brush a few slices generously with olive oil and add to the hot pan. Fry for approx. 3 minutes. Before turning the eggplant slice, brush the uncooked side of the slices while in the pan and then turn, allowing them to cook another few minutes until soft. Remove from the pan and stack on a plate.

• 7.

  Continue frying the eggplant slices in batches until all are cooked.

• 8.

  Bring a medium saucepan to a medium heat, melt the butter. Add flour to the pan and mix with the butter thoroughly to make a paste. Slowly whisk milk in, adding salt and pepper to taste. Keep whisking until it begins to bubble and thicken. Remove from heat. Stir parmesan through and set aside.

• 9.

  Cover the bottom of baking dish with eggplant slices, half the creamy sauce, half the meat sauce and so on in layers until you finish with the creamy sauce.

• 10.

  Sprinkle mozzarella on top and bake for 30 minutes in the oven or until the cheese is golden and bubbly.

• 11.

  Let rest for ten minutes, then serve with buttered bread.