A Greek version of Moussaka consisting of layers of eggplant and potato, it’s very similar to a lasagna without the pasta. Serve it with a Greek salad for a perfect combination. It will go fast so make plenty, it also freezes well.
A Greek version of Moussaka consisting of layers of eggplant and potato, it’s very similar to a lasagna without the pasta. Serve it with a Greek salad for a perfect combination. It will go fast so make plenty, it also freezes well.
Heat one tablespoon of olive oil in frying pan.
Add the chopped onion and garlic until golden brown.
Remove from heat, transfer and leave aside.
To the same frying pan add three tablespoons of olive oil and heat to slight smoking point.
Add the minced lamb and mix trying to brown part of the meat.
Once cooked, transfer the cooked onion and garlic mixture.
Add the chopped peeled tomatoes (you cal also use drained tinned tomatoes).
Keep on high heat and add the wine.
Add the thyme and season with salt and pepper, a little water cover with lid and cook for 45 minutes.
Slice egg plants in length (approx half centimetre or quarter inch)
In a shallow frying pan, add a generous amount of vegetable oil for frying. Heat to 200ºC – 400ºF.
Once oil is hot, slide 2 to 3 pieces of eggplant in frying pan, once golden brown turnover.
Once eggplant has been browned on both sides, remove from oil and place on absorbent paper towel to drain the fat.
Pre-heat oven to 160ºC – 320ºF.
Peel and slice potatoes thinly.
In a shallow frying pan, add a generous amount of vegetable oil for frying. Heat to 200ºC – 400ºF.
Once oil is hot, slide 4 to 5 pieces of potato in frying pan, once golden brown turnover.
Once potato has been browned on both sides, remove from oil and place on absorbent paper towel to drain the fat.
Heat up the Bechamel sauce and add three quarters of both cheeses. Let cool down a little.
Add the egg yolks and stir vigorously.
Oil a dish with olive oil and add breadcrumbs. Tip out any access that doesn’t stick.
Layer the potatoes slice at a time with slight overlap.
Layer the eggplants in the same fashion. Lightly press down to avoid any gaps
Add half of the lamb mixture. Spread evenly.
Add the cheese Bechamel sauce, enough to just cover the meat.
Repeat the same layering process twice.
Add the remainder of the Bechamel cheese sauce.
Sprinkle the remainder of the cheese and place in oven for 45 minutes.
Let rest 30 minutes before cutting.
You can also make it with extra eggplant to substitute the potato.
Wait at least 30 to 60 minutes before cutting into squares.
You can also bake the eggplant instead of frying, just add a little oil, place in nonstick tray and bake for 30-40 minutes.
Chopped parsley in the meat gives extra freshness and flavour.
Add oregano for that extra Mediterranean flavour.
By Joel Mielle
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