Moussaka for Suzie
Moussaka for Suzie
Ingredients
For the Lamb Sauce
- 2 red onions, diced
- 3 cloves garlic, diced
- 750 g lamb mince
- 3 tablespoons olive oil
- as needed salt, to taste
- as needed pepper, to taste
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons tomato paste
- 200 ml red wine
- 1 can diced tomatoes
For the White Sauce
- 120 g butter
- 120 g flour
- 1 L milk
- 150 g Kefalotyri cheese, grated (or parmesan)
- 1/4 nutmeg, ground
For the Eggplant
- 3 large eggplant, sliced 1.5cm thick
- as needed olive oil
- as needed salt
Instructions
- 1
Heat 3 tablespoons of olive oil in a large pot. Add the diced red onions and a pinch of salt. Cook for 5 minutes, stirring occasionally.
⏱️ 5 min
- 2
Add the diced garlic, bay leaves, and cinnamon stick to the pot with the onions.
⏱️ 1 min
- 3
Add the ground lamb mince to the pot and stir to break it up.
⏱️ 2 min
- 4
Cook the lamb mince for 6-7 minutes, stirring occasionally, and season with salt and pepper to taste.
⏱️ 7 min
- 5
Add the tomato paste and red wine to the pot. Stir well and allow the wine to reduce.
⏱️ 5 min
- 6
Once the red wine has reduced, add the can of diced tomatoes. Stir well.
⏱️ 1 min
- 7
Put the lid on the pot and cook the lamb sauce for 25-30 minutes on low heat, stirring occasionally.
⏱️ 30 min
- 8
While the lamb sauce is simmering, prepare the white sauce. Melt 120 grams of butter in a medium pot over medium heat.
⏱️ 3 min
- 9
Once the butter has melted, whisk in 120 grams of flour and cook for 2-3 minutes, whisking constantly.
⏱️ 3 min
- 10
Gradually pour in 1 liter of milk, whisking continuously until the sauce is smooth.
⏱️ 5 min
- 11
Once the white sauce starts to simmer, add the 1/4 teaspoon of ground nutmeg and half of the 150 grams of grated Kefalotyri cheese (or parmesan).
⏱️ 2 min
- 12
Stir the white sauce one last time until it is smooth.
⏱️ 1 min
- 13
Season the 1.5cm thick eggplant slices on both sides with salt. Cook the eggplant slices on both sides in a large fry pan with plenty of olive oil until golden brown.
⏱️ 10 min
- 14
To assemble the Moussaka, preheat your oven to 180°C. Start by laying all the cooked eggplant slices on the bottom of a baking dish.
⏱️ 2 min•🌡️ 180
- 15
Follow with the red meat sauce, spreading it evenly over the eggplant layer.
⏱️ 1 min
- 16
Finally, pour the white cheese sauce over the meat layer and spread it evenly to cover the top.
⏱️ 1 min
- 17
Sprinkle the remaining grated cheese over the top of the white sauce.
⏱️ 1 min
- 18
Bake the Moussaka at 180°C for 25-30 minutes or until golden brown.
⏱️ 30 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Moussaka for Suzie
For the Lamb Sauce
- 2 red onions, diced
- 3 cloves garlic, diced
- 750 g lamb mince
- 3 tablespoons olive oil
- as needed salt, to taste
- as needed pepper, to taste
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons tomato paste
- 200 ml red wine
- 1 can diced tomatoes
For the White Sauce
- 120 g butter
- 120 g flour
- 1 L milk
- 150 g Kefalotyri cheese, grated (or parmesan)
- 1/4 nutmeg, ground
For the Eggplant
- 3 large eggplant, sliced 1.5cm thick
- as needed olive oil
- as needed salt
Instructions
- 1
Heat 3 tablespoons of olive oil in a large pot. Add the diced red onions and a pinch of salt. Cook for 5 minutes, stirring occasionally.
⏱️ 5 min - 2
Add the diced garlic, bay leaves, and cinnamon stick to the pot with the onions.
⏱️ 1 min - 3
Add the ground lamb mince to the pot and stir to break it up.
⏱️ 2 min - 4
Cook the lamb mince for 6-7 minutes, stirring occasionally, and season with salt and pepper to taste.
⏱️ 7 min - 5
Add the tomato paste and red wine to the pot. Stir well and allow the wine to reduce.
⏱️ 5 min - 6
Once the red wine has reduced, add the can of diced tomatoes. Stir well.
⏱️ 1 min - 7
Put the lid on the pot and cook the lamb sauce for 25-30 minutes on low heat, stirring occasionally.
⏱️ 30 min - 8
While the lamb sauce is simmering, prepare the white sauce. Melt 120 grams of butter in a medium pot over medium heat.
⏱️ 3 min - 9
Once the butter has melted, whisk in 120 grams of flour and cook for 2-3 minutes, whisking constantly.
⏱️ 3 min - 10
Gradually pour in 1 liter of milk, whisking continuously until the sauce is smooth.
⏱️ 5 min - 11
Once the white sauce starts to simmer, add the 1/4 teaspoon of ground nutmeg and half of the 150 grams of grated Kefalotyri cheese (or parmesan).
⏱️ 2 min - 12
Stir the white sauce one last time until it is smooth.
⏱️ 1 min - 13
Season the 1.5cm thick eggplant slices on both sides with salt. Cook the eggplant slices on both sides in a large fry pan with plenty of olive oil until golden brown.
⏱️ 10 min - 14
To assemble the Moussaka, preheat your oven to 180°C. Start by laying all the cooked eggplant slices on the bottom of a baking dish.
⏱️ 2 min•🌡️ 180 - 15
Follow with the red meat sauce, spreading it evenly over the eggplant layer.
⏱️ 1 min - 16
Finally, pour the white cheese sauce over the meat layer and spread it evenly to cover the top.
⏱️ 1 min - 17
Sprinkle the remaining grated cheese over the top of the white sauce.
⏱️ 1 min - 18
Bake the Moussaka at 180°C for 25-30 minutes or until golden brown.
⏱️ 30 min•🌡️ 180