Moussaka

Name: Moussaka
Yield: Serves 4-6
Cuisine: Greece
Ingredients: 150 g feta, crumbled; 2½ cups (625 ml) milk, gently warmed; 1 tsp cinnamon; 2 tbsp plain flour; 1 large handful of grated cheese; 600 g lamb mince; 150 g cottage cheese; 1 tsp paprika; salt and freshly ground black pepper; 1 carrot, peeled and diced; 1 large eggplant, sliced thinly; 3 cloves garlic, peeled and finely chopped; olive oil for brushing; 2 tbsp butter; 1 tbsp tomato puree; 1 cup (250 ml) red wine; 2 tbsp fresh mint leaves, roughly chopped; 400 g can crushed tomatoes; 1 large onion, peeled, finely chopped; 2 tbsp olive oil; 1 stalk celery, diced

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Ideally served with a green salad from The Greenhouse.

Ingredients

Meat Sauce

2 tbsp olive oil
1 large onion, peeled, finely chopped
1 stalk celery

Europe
Greece
Main course
Gluten-free
Mediterranean

Method

To prepare the meat sauce

In a large frying pan, heat the oil over a medium to high heat. Add the onion, celery, garlic, carrot and cinnamon. Cook for approximately 5 minutes. Add the lamb mince and sauté until brown.

Add the crushed tomatoes, tomato puree, mint and red wine and cook over a medium heat for 20 minutes. Season with salt and pepper to