Moussaka

Name: Moussaka
Yield: For 5-6
Ingredients: 3 or 4 egg yolks; salt and freshly ground pepper; ¾-1 pint seasoned milk; ½ pint stock, bouillon or gravy; ½ pint stock, bouillon or gravy; salt and freshly ground pepper; 3 tablespoons tomato purée; 3 large onions, sliced; 1 lb aubergines; olive oil for cooking; ½ pint stock, bouillon or gravy; 1½ lbs cooked lamb or beef, finely chopped or minced; 1½ lbs cooked lamb or beef, finely chopped or minced

Preparation info

For
5-6

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1½ lbs cooked lamb or beef, finely chopped or minced
3 large onions, sliced
1

Main course
Gluten-free

Method

Make the top first, as it takes up to an hour to cook; it combines so well with the aubergine flavour that it is worth making this top rather than the alternative Béchamel sauce.

Combine the beaten egg yolks and seasoned milk and put to thicken in the top of a double boiler, or bain-marie; don’t let the water boil or the sauce will curdle. Stir with a wooden spoon from time to time, whi