Aubergine, Potato and Lamb Musakka (Moussaka) Versatile and PACKED with Flavour

Delicious Aubergine and Potato Musakka 😋
Tray measurements used in this recipe - 35cm x 25cm x 5cm.

Ingredients:

500g mince lamb
4 aubergines
2 onions
400g plum tomatoes
2 tbsp pepper/tomato puree
1 fresh cayenne pepper
4 medium potatoes
olive oil
4 garlic cloves
bunch chopped parsley
1 tsp each -
paprika
mixed herbs
black pepper
salt

(cheese sauce)
2 egg yolks
1 Lt milk
110g butter
120g flour
300g grated cheddar
Salt, black pepper and mixed herbs

Method:

Slice the aubergines to 0.5cm thickness. Layer on a baking tray, sprinkling salt in between layers. Set aside for 30 mins. After 30 mins pat dry with paper towels. Lightly oil with olive oil and bake in the oven until golden brown. Use 2 trays.

Whilst the aubergines are baking, prepare the rest of the ingredients.

Fry the onions, mince meat, pepper, plum tomatoes and puree in heated olive oil. Season and simmer on low heat whilst you prepare the potatoes. Check the mince and stir regularly. Add boiling water as needed and the chopped parsley just before taking off the heat.

Shallow fry the potatoes which should be sliced to the same thickness as the aubergines. Sprinkle salt to taste. Drain on a paper towel.

Prepare the cheese sauce. Heat a drop of olive oil in a medium size pan. Stir in the flour then gradually add the milk, egg yolks, cheese and seasoning. Continue stirring on low to medium heat until the sauce thickens.

Put the musakka together by layering the aubergines, mince mixture and potatoes. Top with the cheese sauce


Bake in the oven at Gas Mark 4 180°C until top has browned.

Rest for 10 mins before serving.

Afiyet Olsun
Enjoy!

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