How To Make Moussaka Recipe – Eggplant Dish
Moussaka Recipe quick easy
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Appetizer, Side Dish
- Cuisine: Asian, dubai, French, Indian
- 2 large aubergine, sliced into 1cm slices
- 1 tbsp olive oil, divided
- 500 g minced lamb
- 500 g tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp cumin
- 1 tsp red chili powder
- 1 tbsp ground corriander
- White Sauce
- 300 ml Whole Milk
- 30 g Butter
- 30 g Flour
- (grated Parmasan or Cheddar can be used)
- 300 g ricotta
- 1 Egg
- Preheat the kitchen appliance to a hundred and eighty C / Gas four.
Sprinkle the aubergine with salt and leave for a half-hour (draws out bitter juices).
Then rinse aubergine during a cullender and squeeze out excess liquid.
Dry well with a kitchen cloth. Add to a roasting tin and add 1 teaspoon olive oil. Mix to give a good coating. Roast for 30 minutes.
Heat 1 teaspoon olive oil in a pan over medium-high heat. Add mince, break up with a fork till browned. Add garlic, chili, cumin, and coriander, stir for 1-2 minutes. Add herbs, tomatoes, and puree. Stir. Turn down the heat to very low and simmer, covered for 30 minutes.
Meanwhile, melt butter in a pan, then remove from heat and add flour and mix, return to heat and slowly mix in the milk. Stir over medium heat until thickened. Season and add cheese and ricotta, stir. Leave to cool.
In an ovenproof dish add a third of the lamb mixture, followed by half the aubergine, then lamb, then aubergine, finishing with the rest of the mince (you can layer
less or a lot of consistent with dish size however ensure high layer is lamb).
Lightly whisk the egg in a separate bowl and then stir into white sauce. Top with white sauce and bake in the oven for 50 minutes.