Greek Moussaka Recipe
Any leftovers freeze well. Once defrosted it's best reheated in a microwave so it doesn't dry out.
- Time: 110 min
- Servings: 4
Source: aglugofoil.com
Ingredients
- tablespoons of olive oil
- minced lamb - get the best you can with the lowest fat content
- to 3 large potatoes, peeled and sliced into ¼-inch thick rounds
- large aubergine , sliced into thin rounds
- large onion - peeled and chopped into small dice
- fat cloves of garlic - minced
- tablespoons of tomato puree
- of red wine
- tablespoon dried oregano
- teaspoons cinnamon
- teaspoon allspice
- teaspoon dried basil
- teaspoon dried mint
- x 400g can of good quality chopped tomatoes - including the juice
- sea salt and black pepper to taste
- large handful of freshly grated Parmesan or Romano cheese
- To finish the dish sprinkle over a little more Parmesan and a little nutmeg
- butter - melted
- tablespoons plain flour
- of HOT milk
- egg yolks - lightly beaten
- a good handful of grated Romano cheese or Parmesan
- teaspoon of ground nutmeg
- teaspoon salt - or to taste