- 1 large Eggplant, cut into ½cm slices
- 2 Tbsp Olive Oil
- 1 Tbsp Olive Oil. extra
- 600g lean Lamb Mince
- 1 Onion, finely chopped
- 1 tsp dried Oregano
- ¼ tsp ground Nutmeg
- ½ c each: Red Wine, Beef Stock
- 400g can Chopped Tomatoes
- ¼ c chopped Parsley
- ¾ c grated Parmesan
- 2 Tbsp each: Butter, Flour
- 1½ cups milk
- 1 Egg
Brush both sides of the eggplant slices with olive oil. Grill under a preheated grill for 4-5 minutes on each side, or until the slices are golden brown.
Heat the extra oil in a frying pan. Add the lamb mince and onion and cook over a high heat for 5 minutes, or until the mince is brown. Add the oregano, nutmeg, red wine, beef stock and tomatoes. Simmer for 20 minutes. Stir in the chopped parsley.
To prepare the sauce, melt the butter in a small saucepan over a medium heat. Stir in the flour. Gradually add the milk, stirring constantly until the sauce thickens and is smooth. Set aside to cool slightly.
Preheat the oven to 180°C. Layer the mince, eggplant and parmesan in an 8-cup-capacity ovenproof dish. Finish with a layer of eggplant.
Whisk the egg into the white sauce and pour the sauce over the eggplant. Sprinkle with parmesan. Bake in the preheated oven for 30-40 minutes, or until the moussaka is golden. Set aside for 10 minutes before serving.
Serve the moussaka with a tomato, cucumber, parsley and mint salad and crusty bread.
Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.
By Food Magazine