Episode 13 of Cooking for the Apocalypse: Moussaka! 🎉 a classic greek comfort food dish that may look like a lot of work due to the number of ingredients but it's actually very straight-forward to cook!
For the mince:
500g beef or lamb mince
1 large onion, finely diced
2 cloves garlic, diced and crushed
1 tin chopped tomato
1/3 cup red wine
Salt and pepper
1/2 tsp cinnamon
For the bechamel:
1/3 cup grated parmesan
2 eggs, lightly beaten
1 tsp nutmeg
Salt & pepper
For the aubergine:
2 large aubergines
Salt and pepper
First preheat your oven to 180 degrees and line a heavy baking tray with parchment paper.
Then cut your aubergine into lengthwise slices about 0.5cm thick.
Lay them on the tray, season and drizzle in oil. Bake in oven till very soft and golden brown.
Turn oven down to 170 degrees once the aubergines are cooked.
Next make your mince mixture.
Sautè the onion till soft in a large pan. Then add the garlic and stir in the cinnamon with a pinch of salt.
Then add the mince and cook until brown.
Add the wine and the chopped tomato.
Simmer on a medium heat until most of the liquid has evaporated.
Meanwhile make your bechamel sauce (see recipe on post for Pesto Bacon Pasta Bake). Once cooked, take off heat and stir in parmesan and a pinch of salt. Wait to cool slightly before beating in the eggs and the nutmeg. Set aside.
Check the seasoning for the mince and then stir in diced parsley.
Get a deep, small rectangular baking dish.
Layer up aubergine slices, then mince, then more aubergine etc. The top layer must be aubergine.
Top with the bechamel sauce (be generous!) Bake in the oven for about 30 mins or until bubbling and golden brown on top.
Allow to sit for at least 20 minutes before attempting to slice it!