Ch at 10:58, 5 October 2025

2025-10-05T10:58:36Z

← Older revision		Revision as of 10:58, 5 October 2025
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	[[The Green_Book\|⇐ The Green Book]]		[[The Green_Book\|⇐ The Green Book]]

	[[File:IMG_2529.jpeg\|400px\|left]] Made with rough half the ingredients, using half om half rather than lamb ~~and pecorino~~		[[File:IMG_2529.jpeg\|400px\|left]] Made with rough half the ingredients, using pecorino as cheese and ''half om half'' rather than lamb

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Ch at 12:45, 14 January 2023

2023-01-14T12:45:05Z

New page

[[The Green_Book|⇐ The Green Book]]

[[File:IMG_2529.jpeg|400px|left]] Made with rough half the ingredients, using half om half rather than lamb and pecorino

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==Ingredients==
;for the base
:4 tbsp olive oil
:3 medium or 2 large aubergines, sliced
:1 large onion, finely chopped
:4 cloves of garlic, finely chopped
:1½ tsp cinnamon ‘’this too much in my opinion’’
:1 tsp dried oregano
:500g minced lamb
:2 Tbsp tomato purée, mixed with 150ml water, or use passata
:150ml red wine
:Small bunch of flat-leaf parsley, chopped

;For the bechamel:
:500ml milk
:60g butter
:60g plain flour
:50g kefalotyri or pecorino cheese, grated
:2 eggs, beaten
:Nutmeg, to grate

==Method==
#Pre-heat the oven to 180C. Cut the aubergines lengthways into 0.5cm slices, and put them on to oiled baking sheets. Brush with olive oil and season. Bake for about 25 minutes until soft, golden and floppy.
#Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Add the garlic, cinnamon and oregano and cook for a further couple of minutes, then stir in the lamb. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry. Stir in the tomato and wine, bring to a simmer, then turn the heat down low and cook for 30–40 minutes until most of the liquid has evaporated. Season and stir in the parsley.
#Meanwhile, make the bechamel. Bring the milk to just below boiling point, and melt the butter in another saucepan. Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk. Cook until you have a thick sauce, then stir in the cheese until melted. Take off the heat and allow to cool slightly, then beat in the eggs, salt to taste and slightly more nutmeg than you might think wise (it's a strong flavour, but you need a heft of it in this dish I think - half a teaspoon at least).
#Arrange a third of the aubergines in the base of an oven dish, and top with half the meat. Repeat these layers, then finish off with a layer of aubergine, and top with the sauce. Bake for about 45 minutes until well browned, and then leave to cool for half an hour before serving.

<small>''Felicity Cloake Guardian Food'' [https://www.theguardian.com/lifeandstyle/wordofmouth/2012/apr/05/how-to-cook-perfect-moussaka https://www.theguardian.com/lifeandstyle/wordofmouth/2012/apr/05/how-to-cook-perfect-moussaka]</small>
<div class="keywords"> greek </div>

Moussaka - Revision history

Ch at 10:58, 5 October 2025

Ch at 12:45, 14 January 2023