Moussaka with Candied Lemon Salad
Moussaka with Candied Lemon Salad
Preparation time:
1 hour
Cooking time:
1 hour 40 minutes
Serves:
6

Ingredients

  • 3 medium eggplants, thinly sliced
  • 1 tbs of olive oil
  • 1 tbs dried oregano
  • 6 medium potatoes, thinly sliced
  • ½ bunch fresh thyme, leaves picked
  • Panko breadcrumbs, to sprinkle

MEAT SAUCE

  • 1 tbs olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 700g beef mince
  • 125ml red wine
  • 400g can crushed tomatoes
  • 2 tbs tomato paste
  • 2 tbs dried oregano
  • 2 tsp brown sugar

BECHAMEL SAUCE

  • 4 tbs butter
  • 5 tbs plain flour
  • 750ml warm milk
  • 1 tsp of cinnamon
  • 170g kefalograviera cheese
  • 1 egg
  • 1 egg yolk

SALAD

  • 125ml water
  • 55g caster sugar
  • 2 large lemons, segmented
  • 2 tbs extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tbs chopped fresh basil
  • 200g baby spinach
  • 12 pitted green olives, chopped
  1. Method
  2. Notes

  1. Preheat oven to 200C.
  2. Arrange eggplants on an oven tray in a single layer. Brush with oil, season and sprinkle with oregano.
  3. Roast for 10 minutes.
  4. Cook potatoes in a large saucepan of boiling salted water for 5 minutes. Drain and allow steam to evaporate. Cool.
  5. To make meat sauce, heat oil in a large saucepan over medium heat. Cook onion until soft, but not coloured. Stir in garlic.
  6. Add mince. Cook, breaking up with a wooden spoon until browned. Stir in wine. Simmer until almost evaporated. Stir in remaining ingredients. Season well.
  7. Bring to a boil. Simmer, partially covered, stirring often, for 1 hour or until soft, thick, reduced and flavoursome.
  8. To make béchamel sauce, melt butter in a medium saucepan. Add flour and cook, stirring, until mixture bubbles. Gradually whisk in milk to form a sauce. Stir in cinnamon. Cook, stirring, over low heat for 5 minutes.
  9. Remove from heat. Whisk in cheese. Wisk in egg and yolk. Season with pepper.
  10. 10. To assemble moussaka, spoon a layer of meat sauce over base of six ramekins. Top with a layer of potatoes, a sprinkling of fresh thyme, a layer of eggplant and meat sauce. Repeat. Top with béchamel sauce and panko breadcrumbs.
  11. 11. Reduce oven to 180C.
  12. 12. Bake moussakas for 30-40 minutes or until golden brown.
  13. 13. To make salad, stir water and sugar in a small saucepan over low heat until sugar dissolves. Add lemon segments and simmer for 2 minutes.
  14. 14. Remove from heat and transfer mixture to a bowl. Refrigerate until cold. Strain, reserving lemons and liquid.
  15. 15. Whisk oil, mustard and 2 tablespoons of the reserved lemon liquid in a large bowl. Season.
  16. 16. Add remaining ingredients and toss to combine.
  17. 17. Serve moussaka with salad.

This recipe has not been tested.

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