Moussaka is a classic Greek dish layered with eggplant, lamb mince and creamy bechamel sauce. Think of it as Greece’s answer to Italy’s lasagne! It’s rich and hearty and is the ultimate comfort food. Serve it with our 2019 Cabernet Merlot to keep you toasty this winter.
- 5 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tsp cumin seeds
- 1 tbsp tomato purée
- 500g lean lamb mince
- 200ml Holm Oak Cabernet Merlot
- 1 cinnamon stick
- 400g can chopped tomatoes
- Pinch of caster sugar
- 1 tsp dried oregano
- 2-3 large eggplants, thickly sliced
- 75g butter
- 75g plain flour
- 600ml milk
- 1 large free-range egg yolk
- 75g Parmesan, grated
- Pinch of freshly grated nutmeg
Step by Step Instructions
Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp oil in a large pan over a medium heat. Add the onion and fry for 5 minutes, stirring, until soft. Add the garlic and cumin and fry for 1 minute. Add the purée and fry for 1 more minute. Turn up the heat, add the lamb, season and fry for 5 minutes until browned all over. Pour away any excess oil.
Add the wine and cinnamon, then, after 2-3 minutes, add the tomatoes, 100ml water, the sugar and oregano. Bring to a boil, reduce the heat and simmer for 45 minutes, stirring occasionally, until thick. Season.
Meanwhile, heat a griddle pan until very hot. Brush the eggplant with the rest of the oil, season and griddle on both sides until golden brown. Set aside on kitchen paper.
Make a white sauce. Melt the butter in a small pan, add the flour and stir to make a roux (paste). Remove from the heat and gradually stir in the milk. Place over a gentle heat and simmer, stirring, until thickened. Remove from the heat, stir in the egg yolk and half the cheese. Season to taste.
Layer the eggplant and mince in a 2-litre ovenproof dish. Repeat, then spread the white sauce on top. Scatter with the remaining cheese and sprinkle with the nutmeg.
Bake for 25-30 minutes until golden. Serve with a green salad.