Greek

Moussaka

Name: Moussaka
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 1 serving
Cuisine: Greek
Ingredients: 180 g aubergine; salt; 3 tsp olive oil; 100 g lamb mince; 50 g onion; 1 clove garlic; 1 tsp tomato purée; 80 g chopped tomatoes; 30 ml red wine; ground cinnamon; dried oregano; 1 bay leaf; 8 g butter; 8 g plain flour; 60 ml milk; nutmeg; 1 egg yolk; 15 g kefalotyri; black pepper

The Greek baked classic: golden slices of aubergine layered with a cinnamon-scented lamb and tomato sauce under a creamy béchamel enriched with egg yolk and kefalotyri, baked until the top is puffed and bronzed. Sized for one, in a small dish.

Lunch & dinner 25g+ protein

95 min25 prep · 70 cookMedium960 kcalper serving

Method

Cut 180 g of aubergine into rounds a good 1 cm thick. Lay them out on a tray, salt both sides lightly and leave for 30 minutes to draw out the bitter juices, then press dry with kitchen paper.
Heat the oven to 200C. Brush the dried slices on both sides with 2 tsp of olive oil, spread them in a single layer on a lined baking tray and roast for 20-25 minutes, turning once, until soft and golden at the edges. Leave the oven on and lower it to 180C.
Meanwhile, warm 1 tsp of olive oil in a small saucepan over medium heat and soften 50 g of chopped onion for 5 minutes without colouring. Raise the heat, add 100 g of lamb mince and fry 5-6 minutes, breaking it up, until well browned. Stir in 1 clove of garlic and 1 tsp of tomato purée and cook 1 minute.