Moussaka
Layers of roasted aubergine, cinnamon-spiced lamb sauce and thick golden béchamel, baked until fragrant.
14 ingredients
5 steps
Ingredients
- 13 aubergines (sliced)
- 2600g minced lamb
- 31 onion (chopped)
- 43 garlic cloves
- 5400g tinned tomatoes
- 61 tsp cinnamon
- 71 tsp allspice
- 82 tbsp tomato purée
- 950g butter
- 1050g flour
- 11500ml milk
- 122 eggs
- 13100g kefalotyri or Parmesan
- 14Olive oil, salt and pepper
Instructions
- 1Salt aubergine slices; rest 20 minutes, rinse and pat dry. Brush with oil, roast at 200°C for 20 minutes.
- 2Fry onion and garlic; add lamb and brown well. Add tomatoes, purée, cinnamon, allspice; simmer 25 minutes.
- 3Make béchamel: melt butter, whisk in flour, gradually add milk, cook until thick. Off heat, whisk in eggs and half the cheese.
- 4Layer: aubergine, meat sauce, aubergine, meat sauce in a greased dish.
- 5Pour béchamel over top; sprinkle remaining cheese. Bake at 180°C for 45 minutes until golden. Rest 20 minutes before cutting.