Moussaka

Name: Moussaka
Yield: Serves 6
Ingredients: 60 g (2¼ oz) butter; 2 tablespoons tomato paste (concentrated purée); 125 ml (4 fl oz/½ cup) dry white wine; 3 tablespoons chopped parsley; 35 g (¼ oz/⅓ cup) grated kefalotyri or parmesan cheese; 2 eggs, lightly beaten; 2 large tomatoes; 1.5 kg (3 lb 5 oz) eggplant (aubergine), cut into 5 mm (¼ inch) slices; 125 ml (4 fl oz/½ cup) olive oil; 2 onions, finely chopped; pinch of ground nutmeg; 1 teaspoon ground cinnamon; ½ teaspoon ground allspice; 750 g (1 lb 10 oz) minced (ground) lamb; 2 large garlic cloves, crushed; 60 g (2¼ oz/½ cup) plain (all-purpose) flour; 625 ml (21 fl oz/2½ cups) milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 large tomatoes
1.5 kg (3 lb 5 oz)

Main course

Method

Score a cross in the base of each tomato. Put in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. Cut each tomato in half, scoop out the seeds and finely chop the flesh. Lay the eggplant on a tray, sprinkle with salt and leave for 30 minutes. Rinse under water and pat dry