Lorraine chef Dean Edwards shows us how to create a simple moussaka.
Ingredients
- olive oil
- 1 aubergine, sliced into 1cm thick pieces
- 2 medium potatoes, peeled and sliced
- 1 onion, finely diced
- 4 cloves of garlic, crushed
- 500 g17¾ oz lamb mince
- 100 ml3½ fl oz white wine
- 1x 400 g14 oz tin of chopped tomatoes
- 100 ml3½ fl oz lamb stock
- 1 tbsp dried oregano
- ½ tsp ground cinnamon
For the topping:
- 200 g7 oz Greek natural yoghurt
- 100 g3½ oz feta cheese, crumbled
- 1 egg, beaten
- Pinch of nutmeg
- Black pepper to season
To serve:
- Garlic bread and salad leaves
Method: How to make Dean Edward's moussaka
Preheat the oven to 210 degrees Celsius/ 190 degrees Celsius fan/ gas mark 6.
Brown the lamb mince in a pan with a little oil.
In another pan, fry the aubergine for 2-3 minutes per side in a little oil, until golden. Parboil the sliced potatoes for 3-4 minutes and set aside.
Colour the onion and garlic for 5 minutes then add the browned lamb mince. Deglaze the pan the lamb was cooked in with the white wine and reduce by half, then add to the onion mix. Add the chopped tomatoes, stock, oregano and cinnamon and cook with a lid on for 15 minutes.
For the topping, whisk together the yoghurt, feta cheese and egg then grate in some nutmeg and season with pepper.
In an ovenproof dish, add a layer of mince then top with the par boiled potatoes, season then add another layer of mince. Layer over the aubergine, then top with the rest of the mince. Spread over the topping then cook in a pre-heated oven for 50 minutes. Leave to stand for 5 minutes before serving.
Serve with some garlic bread and salad leaves.
