If you like lasagne and lamb, then this Greek dish, using aubergine instead of pasta is definitely for you.
Cooking Time: 1h 20 – Serves: 4
- 4 Potatoes
- 500g minced lamb
- 1/2 Onion
- 2 Garlic cloves
- Fresh mint
- 1 Cinnamon stick
- Sea salt
- 70ml rioja
- 400g tomate triturado
- 1 Tsp tomato puree
- 1 Tsp sugar
- 1 Tbsp cornflour
- 100g cheese
- 2 Aubergines
- 470 Ml milk
- 6 – 8 Tbsp flour
- 20g butter
Prepare the aubergines by slicing into long, thin strips and covering with salt, leaving them in a colander to release any excess water.
Peel your potatoes and place in a pot to boil and soften.
Begin the meat and sauce preparations by dicing the garlic and onion and frying, add the meat to the pan with a splash of oil, seasoning with salt and tomato puree.
When the meat has started to cook, add in the tomate triturado and wine, along with the cinnamon stick and leave to stew until the mixture reduces. Thicken the sauce with cornflour if required.
Whilst this stews, start the bechamel sauce. Prepare the bechamel sauce by melting butter in a pan, pouring in the flour and frying the flour in the butter, stirring constantly. Now slowly pour in the milk, stirring constantly until the flour smooths and dissolves and you see the mixture thickening.
In an oven dish begin to layer the moussaka.
Repeating for as many layers as possible.
Finish by covering with remaining bechamel and cheese and baking for 45 minutes to an hour at 180°C.