Moussaka

Name: Moussaka
Yield: Feeds four
Cuisine: Greece
Ingredients: 1 quantity cheese sauce (Broths and Sauces); sea salt and freshly ground black pepper; ½ tsp ground cinnamon; 1 tsp fresh chopped oregano; sea salt and freshly ground black pepper; 1 tbsp tomato paste (concentrate); 1 tbsp finely chopped fresh parsley; ½ cup white wine; 1 cup tomato passato (purée); 1 garlic clove, crushed; 500 g (1 lb) lean minced lamb; 2 tbsp olive oil; 1 onion, finely chopped; 3 medium eggplants (aubergines); fine grained salt; 3 medium eggplants (aubergines)

Preparation info

Feeds
four

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Here’s blasphemy for you. I’ve deconstructed the traditional -and usually heavy and oily - Greek layered and slow-baked dish of lamb, béchamel sauce and eggplant, and turned it into a lighter, faster moussaka by going vertical instead of horizontal. Try it first, before you damn my soul to hell for mucking around with the classics.

Ingredients

3 medium eggplants (aubergines)
fine grained salt
2 tbsp olive oil

Europe
Greece
Main course
Dinner
Mediterranean

Method

Cut eggplant into twelve 1 cm (½ in) thick slices, sprinkle with salt, and leave on a tray for 2 hours. Rinse and pat dry with paper towel to remove any bitter juices and salt.

Heat olive oil and cook onion and garlic for 10 minutes. Add meat and brown well. Add white wine, tomato passato,