Lamb Moussaka

Tender eggplant layers stacked with lamb simmered in a thick tomato sauce. A thick, gratin-topped béchamel coats the dish for a rich and creamy result.

• Prep time: 45 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 1052
• Protein: 47 g
• Carbs: 37 g
• Fat: 78 g

Ingredients

• 600 g Ground lamb ( fresh )
• 3 piece Eggplant (aubergine) ( sliced into rounds )
• 4 piece Round tomato ( diced )
• 2 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 100 ml Red wine
• 50 g Minimum butter sweet
• 50 g Wheat flour
• 500 ml Whole milk
• 100 g Emmental cheese ( grated )
• 100 ml Extra virgin olive oil
• 1 tsp Cinnamon powder
• 1 pinch Nutmeg
• 1 piece Thyme ( sprig )
• 1 piece Bay leaf ( leaf )
• 1 tbsp Tomato paste

Instructions

1. Preparation of eggplants

   Slice the eggplants into 1 cm rounds. Brush them with olive oil and cook them in the oven or in a pan until they are soft and colored. The flesh should be melting under finger pressure.

2. Cooking the meat

   Sauté the chopped onions and garlic. Add the ground lamb and brown it. Stir in the tomato paste and mix. Deglaze with red wine, add the diced tomatoes, thyme, bay leaf, and cinnamon. Simmer over low heat until the sauce is thick and coats the meat well.

3. Making the béchamel

   Make a roux with the butter and flour. Gradually pour in the milk while whisking. Bring to a boil until the sauce thickens and coats the spoon. Season with salt and nutmeg.

4. Assembly and browning

   In a dish, alternate layers of eggplant and meat. Finish with the béchamel and grated emmental. Bake at 180°C. The crust should be golden brown and the cheese bubbling.

Chef's tips

• Do not skip pre-cooking the eggplants, or they will release too much water into the dish.
• The meat sauce must be well reduced, almost dry, to avoid making the assembly soggy.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheats very well in a low oven.