Cooking At Home: Moussaka

Hello guys. Today I would like to show you how to make moussaka. Moussaka is a dish of Greek origin. It is made with lamb mince and white sauce which is usually used to make lasagnas. However, instead of pasta sheets, moussaka is made with layers of baked eggplants or alternatively cooked potatoes, filled with meat mince mixture in between.

Main ingredients:

800g minced lamb

2 eggplants

450g crushed tomatoes

1 chopped onion

2 crushed garlic cloves

50g grated pizza cheese

1 teaspoon ground cinnamon

1 tablespoon olive oil

White sauce ingredients:

75g of butter

50g of plain flour

450ml of milk

Slice the eggplant and fry in a frying pan until browned. Soften the onion and garlic in a large pan with oil for about five minutes. Add the minced lamb and cook for about eight minutes. Stir thoroughly then mix with tomatoes and cinnamon. Increase the heat and bring to boil. After the mix has boiled reduce the heat and simmer for another half an hour until it thickens and there is no visible liquid.

To prepare the white sauce put the flour with butter in a pan and stir for one minute over medium heat. Add milk when the bubbles start appearing. Bring to boil, then reduce the heat and cook at low heat for another five minutes. The sauce is ready when it becomes thick. Leave it to cool down at room temperature. Divide the sliced and browned eggplant into three equal parts. Cover the bottom of a baking tray with oil and place a layer of eggplant into it. Cover the eggplant with meat mixture, then add the second layer of eggplant, then a layer of meat mixture and eggplant again. Pour the white sauce over the top eggplant layer. Bake in a pre-heated oven for forty-five minutes. Leave it to cool down and serve. Bon appetit!

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