Sunday 24 February 2013
I always think of this as the Greek, carb-free answer to lasagne. Grilling instead of frying the aubergine and making a light creamy topping rather than a heavy béchamel makes it perfect for me.
2 aubergines, cut into ½cm slices
2 tbsp olive oil
1 onion, chopped
4 garlic cloves, crushed
2 tsp dried oregano
1 tsp cinnamon
1 tsp paprika
1 tsp dried chilli flakes
600g/1¼lb minced lamb
3 tbsp tomato purée
200ml/7fl oz chicken stock
100g/3½oz feta cheese, crumbled
for the topping
50g/2oz freshly grated Parmesan
1 egg, lightly beaten
4 tbsp double cream
Pinch freshly ground nutmeg
Preheat the grill to medium. Place the aubergine slices on a baking-parchment-lined oven tray and season with salt and freshly ground black pepper. Grill for 5 minutes on each side, until golden and tender. You might need to do this in batches.
Heat the oil in a large frying pan over a medium heat. Add the onion and cook for 6 to 8 minutes until soft. Add in the garlic, oregano, cinnamon, paprika and chilli and cook, stirring, for 1 minute. Stir in the lamb and cook over a high heat until browned. Stir in the tomato purée, then add the stock and simmer gently for 15 to 20 minutes, until thick.
Preheat the oven to 200C/400F/Gas6. Arrange a third of the aubergine slices on the base of an oven-proof dish. Top with half the mince and half the feta, then layer again, finishing with a layer of aubergine.
Combine all the ingredients for the topping and spoon evenly over the moussaka. Bake for 25 to 30 minutes, until golden and bubbling. Allow to cool for 5 minutes before serving.
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