thumbup Moussaka
August 30, 2015, 02:37:34 AM by Flame
This is not a Scottish dish but in fact Greek but noteworthy here.


A good moussaka is a joy to behold with lamb mingling with aubergines and a delicious creamy sauce.

2 aubergines, cut into 1cm/½in slices
1 tbsp fine sea salt
1½lb (750g) lamb mince
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp dried oregano
1½ tsp dried mint
2 bay leaves
1 tbsp plain flour
½ tsp flaked sea salt, plus extra for seasoning
7floz (200ml) red wine
1 x 14oz (400g) can chopped tomatoes
2 tbsp tomato puree
7 tbsp olive oil
1lb (450g) potatoes, peeled, sliced into ½" (1cm) slices
sea salt and freshly ground black pepper

For the white sauce
2oz (50g) butter
2oz (50g) plain flour
14floz (400ml) milk
1 tsp finely grated nutmeg
1oz (25g) finely grated parmesan
1 large egg, beaten


Place the aubergine pieces in a colander and sprinkle with salt. Set aside for 10 minutes.

Put the lamb, onions, garlic, oregano, mint, bay leaves and in a large frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat until browned.

Stir in the flour, salt and plenty of freshly ground black pepper. Add the wine, tomatoes, tomato puree and bring to a simmer. Cook for 30 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. Season with salt and freshly ground black pepper to taste. Set aside.

Rinse the aubergine pieces under cold running water and pat dry in a clean tea towel. Heat three tablespoons of the oil in a heavy-based frying pan and fry the aubergines for 2-3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.

Cook the potatoes in boiling water for five minutes, then drain in a colander under running water until cold.

Preheat the oven to 180C/160C (fan)/Gas 4.

For the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the parmesan and the grated nutmeg. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper.

Remove the saucepan from the heat and quickly stir in the beaten egg. Cover the surface of the sauce with Clingfilm to prevent a skin forming.

Spoon one third of the meat sauce into a large, shallow ovenproof dish. Cover with a layer of potatoes and a layer of aubergines. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers in a thick, even layer. Sprinkle with the remaining parmesan. Bake in the oven for 40 minutes, or until deep golden-brown

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