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Dinner | Meat

Moussaka

A traditional dish for helping brain function, skin health, immune function, heart function, bone strength and energy creation

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Moussaka recipe
Serves:
6
Preparation:
30 Mins
Cooking:
120 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Eggs, Gluten
Check Your Own Recipe

What are the health benefits of Moussaka?

A traditional dish for helping brain function, skin health, immune function, heart function, bone strength and energy creation

 

Ingredients

Method

Ingredients

1.25ml/¼tsp allspice nutritional information
1.25ml/¼tsp allspice
1.2kg /4 medium aubergines, cut into 1cm/½in slices nutritional information
1.2kg /4 medium aubergines, cut into 1cm/½in slices
1g/2 bay leaves nutritional information
1g/2 bay leaves
Black pepper to taste nutritional information
Black pepper to taste
85g/3oz unsalted butter nutritional information
85g/3oz unsalted butter
18g/3 cloves garlic, chopped nutritional information
18g/3 cloves garlic, chopped
115g/4oz gruyère, grated nutritional information
115g/4oz gruyère, grated
50g/1 free-range egg nutritional information
50g/1 free-range egg
40g/2 free-range egg yolks nutritional information
40g/2 free-range egg yolks
675g/1½lb lamb mince nutritional information
675g/1½lb lamb mince
900ml/1½pt milk nutritional information
900ml/1½pt milk
2 tbsp olive oil nutritional information
2 tbsp olive oil
100g/1 large onion, finely chopped nutritional information
100g/1 large onion, finely chopped
12g/1 tbsp fresh oregano, chopped nutritional information
12g/1 tbsp fresh oregano, chopped
85g/3oz parmesan, grated nutritional information
85g/3oz parmesan, grated
500g/1lb 2oz Maris Piper potatoes, peeled and sliced into 1cm slices nutritional information
500g/1lb 2oz Maris Piper potatoes, peeled and sliced into 1cm slices
Salt to taste nutritional information
Salt to taste
Salt and pepper to taste nutritional information
Salt and pepper to taste
12g/1 tsp fresh, soft thyme leaves nutritional information
12g/1 tsp fresh, soft thyme leaves
2 x 400g/14oz tins of tomatoes nutritional information
2 x 400g/14oz tins of tomatoes
85g/3oz plain flour nutritional information
85g/3oz plain flour
175ml/6fl oz white wine nutritional information
175ml/6fl oz white wine
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat the olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured.
2) Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a fork until it has a loose texture. Brown the remaining lamb.
3) Stir the allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole.
4) Add the remaining browned lamb to the casserole and de-glaze the frying pan with white wine.
5) Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour.
6) Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices.
7) Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes.
8) Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.
9) Rinse the aubergines and pat dry. Grill for about 8 - 10 minutes, turning once. Set aside until ready to construct the moussaka.
10) Meanwhile, cook the potatoes in boiling water for five mintues, then drain in a colander under running water until cold. Set aside until ready to construct the moussaka.
11) Preheat the oven to180C/350F/Gas4
12) The white sauce should now have cooled enough to whisk in the egg and egg yolks.
13) Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the potatoes, then half the aubergine slices.
14) Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère.
15) Bake for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving. 

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