Moussaka

Name: Moussaka
Yield: Serves Four to Five
Cuisine: Greek
Ingredients: 1 large aubergine, thickly sliced; 1 tablespoon dried white breadcrumbs; 50 g/2 oz cheese such as Cheddar, grated; 50 g/2 oz cheese such as Cheddar, grated; 2 tablespoons cream; 1 egg yolk; 300 ml/½ pint milk; 1 clove garlic, crushed; 225 g/8 oz tomatoes, peeled; 675 g/1½ lb lean raw lamb or mutton, minced; 675 g/1½ lb lean raw lamb or mutton, minced; olive oil; 1 large onion, chopped; salt and pepper; salt and pepper; 15 g/½ oz flour; 1 bay leaf; 1 large boiled potato, finely sliced; 15 g/½ oz butter; handful of parsley, chopped; pinch of ground nutmeg; 150 ml/¼ pint white wine; 150 ml/¼ pint water

Preparation info

Serves
Four to Five

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

There is great debate among aficionados of moussaka about whether it should have a custard-like top or not. Classic recipes omit this egg and cream mixture but I have eaten moussaka all over Greece with the frowned-upon topping, and I must say I think it the better for it.

Ingredients

1 large aubergine, thickly sliced
salt and pepper
olive oil
1 large onion, chopped

Europe
Greece
Main course

Method

Lightly sprinkle the aubergine slices on both sides with salt. Leave for 30 minutes then rinse well and pat dry.

In a large heavy-bottomed saucepan heat the oil and add to it the chopped onion. Cook slowly until the onion goes first soft and then very slightly brown. Add the meat and the garlic and stir over a moderate heat for a further 5 minutes or so until all the lamb is well browne