Prep time: 30 minutes
Cooking time: 1-2 hours
Do you remember the homely flavours of moussaka from Greek family holidays gone by? This traditional three-layer version combines chewy aubergines and rich lamb with that irresistible white sauce topping.
Serve your moussaka with a cold salad of tomato, cucumber and feta for a fresh touch, and gather the family around the table for a relaxed Aegean evening.
- 700g/1.5lb lamb mince
- 3 large aubergines, in 1cm slices
- 1 finely chopped onion
- 1 tin chopped tomatoes
- 100ml white wine
- 3 garlic cloves
- 2 tbsp fresh oregano
- A pinch of cinnamon
- A pinch of allspice
- Salt and pepper
For the topping:
- 1 pint (560ml) of milk
- 2 free range eggs
- 75g butter
- 75g plain flour
- 50g grated hard cheese – try parmesan or gruyere
- A pinch of nutmeg
- Preheat your Britannia to 200C/400F/Gas 6.
- Fry the aubergine slices in olive oil until tender and golden, before drying off with kitchen towel. Layer over the bottom of a large oven-proof casserole dish and season with salt and pepper. Set aside for later.
- Fry the onions until softened, and add the lamb mince and crushed garlic cloves. Once browned, stir in the spices and oregano.
- Add the wine and chopped tomatoes, cover and leave to simmer for 30 minutes.
- Meanwhile, you can make the white sauce for the topping. Melt the butter and stir in the flour, and wait until combined before gradually stirring in the milk.
- Leave to simmer on a low heat for 5-10 minutes until thick. Add the nutmeg and cheese, and after cooling slightly, add the beaten eggs.
- Pour the lamb and tomato mixture over the aubergines, and then pour over the white sauce as the top layer.
- Bake for 30-45 minutes until the topping is golden and bubbling. Remember the telescopic runners can be useful for large, heavy dishes like this. Rest for five minutes before serving.
- If you want to reheat the moussaka for a second helping, the upper element of the Britannia oven is ideal.