Italian Moussaka

Name: Italian Moussaka
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 large aubergines, about 700–775g, peeled and thinly sliced into rounds; juice of 1 lemon; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 500 g veal mince; 2 large garlic cloves, finely chopped; 1 rounded tbsp finely chopped rosemary; 3 tbsp olive oil, plus extra for oiling; 1 tbsp tomato purée; 1 onion, roughly chopped; 500–550 g fresh plum tomatoes; 1 rounded tsp caster sugar; 125–150 g mozzarella cheese, thinly sliced; a handful of basil leaves, roughly torn

Preparation info

Serves
6

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

There are certain ingredients which seem to represent the food of a country more than any others. Tomatoes, mozzarella and veal conjure up Italy, aubergines make me think of Turkey and moussaka reminds me of Greece. This dish is a wonderful mix of all three.

Ingredients

2 large aubergines, about 700–775g, peeled and thinly sliced into rounds
juice of 1 lemon
sea salt

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Place the aubergine in a colander set over the sink and cover with half the lemon juice and some salt.

In a bowl, mix the mince, garlic, rosemary and seasoning. Heat a tablespoon of oil in a large frying pan over a high heat. Add the veal mixture and stir for 4–5 minutes, or until the meat has separated and browned and any liquid has evaporated. Stir in the tomato purée and the remainin