Moussaka

There’s moussaka and there’s moussaka. It takes a while to prepare this dish but trust me when I tell you that it’s worth it!

Ingredients

600 g (1½ lb) minced lamb or beef
2 large aubergines cut into 5mm (¼”) slioces
1 large onion, finely chopped
3 tomatoes, peeled, deseeded and chopped
2 garlic cloves, crushed
2 egg whites
4 tbsp chopped parsley
1 tbsp dried oregano
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp honey
125 ml (½ cup) unsweetened grape juice (or wine if you use wine in your cooking)
125 ml lamb or chicken stock

2-3 tsp salt

3 tbsp olive oil for the sauce

More olive oil for the aubergines

For the topping
400 ml milk
40 g (2 oz) butter
40 g flour
100 g hard sheep or goat cheese (e.g. Kefalotiri) + some for sprinkling on the moussaka
2 eggs
2 egg yolks
Pinch nutmeg

Method

1	Salt the aubergines: Place a colander over a bowl and add a layer of aubergines. Sprinkle with salt. Keep adding layers of aubergine and salt, then leave to stand for 20 to 30 minutes.
2	After 30 minutes, pat the aubergine slices dry with some kitchen towel.
3	Pour about 2 tbsp of olive oil into a baking tray and brush it evenly around. Place a layer of aubergines on the tray, brush with olive oil and bake at 190°C for 7 minutes.
4	Remove the slices from the baking tray and repeat the process until all the aubergine slices have been baked.
5	Prepare the sauce: Heat the olive oil over a low heat in a pan. Add the onions and stew them for about 15 minutes until they become soft.
6	Add in the meat, the cinnamon and allspice, season with salt and pepper, then brown the meat on a high heat (about 5 minutes).
7	Add the grape juice and simmer for 5 minutes.
8	Add in the honey and tomatoes and simmer gently for 10 minutes.
9	Add in the garlic, stock and herbs. Mix well and simmer for 30 minutes to thicken the sauce.
10	Add in the egg whites, mix well and turn off the heat.
11	Prepare the topping: Heat the milk, butter and flour in a pan. Whisk it while it comes to the boil.
12	When it reaches the boil, turn the heat down and simmer gently for 2 minutes.
13	Turn off the heat. Add in the nutmeg and the cheese, mix well and allow to cool for 5 minutes.
14	Whisk in the eggs and egg yolks.
15	Prepare the moussaka: Place a layer of aubergine at the bottom of a well-greased dish. Add on half the meat mixture and spread evenly. Add another layer of aubergines, the remaining meat mixture, and top with a layer of aubergines.
16	Pour on the topping, sprinkle with grated cheese and bake at 180°C for 30 minutes.
17	After all that, you deserve some moussaka!