This classic creamy lamb moussaka is made with succulent minced meat cooked with garlic and onion, layered with fried eggplant and finished with a creamy white (bèchamel) sauce. It’s an impressive dish, with a delicious combination of flavours.
Classic Creamy Lamb Moussaka RecipePrint Recipe
- 500 grams of eggplant, sliced
- 4 teaspoons of salt
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 brown onion, diced
- 1 clove of garlic, crushed
- 500 grams of lamb mince
- 400 grams of tinned diced tomatoes
- 3 tablespoons of tomato puree
- 1 teaspoon of dried thyme
- 1/2 teaspoon of ground black pepper
- 3 tablespoons of plain flour
- 1/2 cup of olive oil
- 300 ml of white sauce
- 2 egg yolks
- 1/4 cup of tasty cheese, grated
- 1/4 cup of parmesan cheese, grated
- Preheat the oven to 190 degrees Celsius.
- Arrange eggplant slices on a tray and sprinkle with 3 teaspoons of the salt, turning once. Set aside for 30 minutes.
- Heat oil and butter in a frypan on medium heat. Cook onion, stirring, for 3 minutes or until softened. Add your crushed garlic and cook for 2 more minutes.
- Add mince and cook for 8 to 10 minutes, until well browned.
- Add the tomatoes and their juices, puree, thyme, pepper and the remaining salt. Cook, occasionally stirring, for an additional 5 minutes. Remove from heat and set aside.
- Pat dry your eggplant slices using a paper towel. Season with flour and place in a bowl. Coat each eggplant slice well with flour.
- Heat half the olive oil in a large frypan over medium/high heat. Fry half of the eggplant slices for 3 to 4 minutes on each side, until lightly golden. Drain slices on kitchen towel. Repeat with remaining eggplant slices and oil. Allow to cool slightly for ease of handling.
- Arrange half the eggplant slices on the base of a large baking dish. Spoon over the lamb mixture. Cover with remaining eggplant slices.
- Fold the egg yolks into the white sauce.
- Pour over the top of eggplant slices. Sprinkle with combined grated cheeses.
- Bake in a preheated oven for about 35 minutes or until the top is lightly golden.