Ingredients

  • 2 Medium aubergines
  • Sea salt to season to your taste
  • Olive oil as required
  • 500g Lean minced lamb
  • 150g Finely diced onion
  • 2 Garlic cloves, peeled and crushed
  • 150g Tinned chopped tomatoes
  • 1tsp Freshly chopped oregano
  • ½ tsp Freshly grated nutmeg
  • 200ml Essential Cuisine Lamb Stock
  • Freshly ground white pepper
  • 6 Tomatoes, skinned, quartered and seeded
  • 400g Cooked and sliced King Edward potatoes

For the bechamel

  • ½ Small onion
  • 1 Whole clove
  • 1 small bay leaf
  • 25g Butter
  • 20g Plain flour
  • 250ml Milk
  • 1 Egg yolk
  • ½ tsp Ground cinnamon
  • 1 Egg white

Instructions

 

  1. Preheat oven to 180°C.
  2. Wash and dry the aubergines, slice across into circles. Place in a colander, sprinkle with sea salt and leave for 30 minutes. Drain and pat dry.
  3. Heat a little olive oil in a frying pan, fry as many aubergine slices as possible at one time until golden on both sides.
  4. Remove and drain well on kitchen paper, repeat with all of the aubergine.
  5. Heat 30ml olive oil in a large frying pan, add the lamb, onion and garlic, cook until the meat starts to colour.
  6. Stir in the tomato, oregano, nutmeg and Essential Cuisine Lamb Stock. Bring to the boil and simmer for 30 minutes, stirring occasionally. Season to your taste with sea salt and freshly ground pepper.
  7. In an ovenproof casserole dish, place a layer of the lamb mix, top with half of the aubergine slices then half of the tomato quarters.
  8. Repeat the lamb, aubergine and tomato layers until they are all used up. Arrange the sliced potato on top
  9. Stud the onion with the clove and bay leaf, infuse into the milk in a small saucepan on a low heat for 10 minutes, but do not boil. Pass through a sieve and keep warm.
  10. Melt the butter in a thick bottomed saucepan, sprinkle in the flour, stirring continuously. Cook for a few minutes.
  11. Off the heat, stir in the egg yolk and cinnamon. Whip the egg white in a clean bowl until stiff then gently fold into the sauce.
  12. Spoon over the potato in the casserole dish and bake until the centre is piping hot and the souffle top is risen and golden.
  13. Your Essential Moussaka is now ready to serve with a crisp Greek salad.