As a child that grew up in the '80's I remember being served moussaka and not liking it.
This dish was a request from my daughter after we tried and loved melanzane alla parmigiana earlier in the year...it was delicious and the perfect end to my 'One Year 52 Recipes' project.
2 large aubergines, sliced
500g minced lamb
1 onion, finely chopped
1 clove garlic, minced
2 tsp cinnamon
2 tsp dried oregano
1 x 400g tinned tomatoes
30g plain flour
50g pecorino cheese
1 egg, beaten
1/2 tsp cinnamon
- Layer the slices of aubergine in a colander and sprinkle with sea salt between each layer. Leave for an hour.
- Fry onion until soft, add and fry off the lamb until brown.
- Add garlic, cinnamon, oregano and tinned tomatoes.
- Simmer for half an hour, then leave to cool.
- Pat the aubergine slices dry with kitchen towel.
- Fry the slices on a skillet until crisp and golden on both sides.
- Make a layer of slightly overlapping aubergine slices over the base of a square or oblong casserole dish.
- Top with a layer of half of the lamb.
- Add another layer of aubergines, then lamb.
- When ready to cook, preheat oven to gas mark 4.
- Bring the milk to just below boiling point.
- Melt butter in a separate pan, stir in the flour and cook it for a minute.
- Remove from the heat and whisk in the milk little by little to make a smooth sauce.
- Return to the heat, warm through gently and add the cheese, stirring until melted.
- Take off the heat, allow to cool slightly and beat in the egg. Stir in cinnamon.
- Pour the sauce over the layered aubergines and lamb.
- Bake in the oven for 45-60 minutes until well browned.
- Cover with foil, leave to rest for around 15-30 minutes, then serve.
As an alternative, replace the lamb with 500g minced beef and 300g chopped salami such as Ham and Cheese's Toscano. Add an additional tin of tomatoes, prepare 1-2 extra aubergines and double your béchamel sauce.