Ingredients
Equipment
Method
Eggplant Prep
- Slice the eggplant into rounds.4 medium Eggplants
- Place them on clean trays and sprinkle sea salt on both sides.
Note: Place a folded cloth under one end of the tray to allow the bitter juices to pool and drop off on the opposite end. The trays are best sat on a sink drainer to allow the bitter juices to run into the sink. Sea Salt - Let them sit for about 30 minutes to remove excess moisture.
- Wash the salt off thoroughly, then pat the slices dry with a paper towel.
- Heat some oil and fry a batch of the sliced eggplant until slightly brown. Place each batch on some kitchen paper to soak up any excess fat.
Note: This is the hardest part of the recipe, and you may use more oil than suggested. 75 grams Extra Virgin Coconut Oil - Alternatively, brush the eggplant slices with oil and roast them in the oven until they become tender and slightly browned for 15-20 minutes.
- Put aside.
Meat Sauce
- Chop the onion and garlic in the mini chopper and slice the bell pepper.1 large Red Onion, 1 Red Bell Pepper
- Heat some oil over medium heat in a large, deep frying pan. Add the diced onion and sliced bell pepper and sauté until translucent. Remove to a bowl.
- Add the minced meat. Cook until the meat is browned and cooked, breaking it into small pieces with a spoon.800 grams Lamb Mince, 3 Garlic Cloves
- Turn the heat down, then add the cooked onions and bell pepper into back to the frying pan.
- Add the eggplant, crushed tomatoes, tomato puree, beef stock, allspice, dried oregano, dried thyme, ground cinnamon, bay leaves, cocoa powder, and salt. Turn the heat to simmer the sauce for 15-20 minutes until the flavors meld. Set aside.300 ml Beef Stock, 400 grams Canned Plum Tomatoes, 50 grams Tomato Puree, ½ tsp Ground Ceylon Cinnamon, ½ tsp Ground Allspice, 1 tsp Dried Thyme, 1 tsp Dried Oregano, 2 Bay Leaves, 1 tsp Cocoa Powder, 1 pinch Himalayan Salt
Lemon & Dill Sauce
- If you're using a packet of lemon and dill sauce that needs to be cooked, do it according to the manufacturer's instructions. Otherwise, open the premade packet of sauce and pour it into a bowl.300 grams Lemon Dill Sauce
- Add the creme fraiche and eggs. Mix together well.3 medium Eggs, 300 grams Creme Fraiche
Assemble & Bake
- Preheat the oven to Gas 5, 190°C, 374°F.
- In a baking dish, layer half of the roasted eggplant slices at the bottom. Top with the meat sauce, spreading it evenly.
- Layer the remaining eggplant slices over the meat sauce.
- Once you have completely used up the eggplant and meat sauce by layering, pour the prepared creamy sauce over the top layer of eggplant, spreading it evenly.
- Grate the cheese and sprinkle over the top.50 grams Cheddar Cheese
- Bake in the preheated oven for about 45 minutes to 1 hour or until the top is golden brown.
Serve
- Allow the moussaka to cool slightly before slicing and serving.
- Garnish with chopped fresh parsley or mint, if desired.
- Serve with a side salad, pita bread, or rice.
- Enjoy your homemade moussaka!
Notes
Here are some top tips to help you succeed in making a Lamb Moussaka like a pro:
- Opt for fresh, high-quality ingredients. Fresh eggplants, ripe tomatoes, and good-quality meat will enhance the dish's overall flavor.
- To avoid bitterness with this dish, salt the eggplant slices and let them sit for about 30 minutes. Rinse and pat them dry before using. This can help remove excess moisture and improve the texture. Salting eggplant is not always necessary with some dishes, such as our chorizo ratatouille, but it is necessary with moussaka; otherwise, the eggplant can become rubbery.
- When layering the ingredients, aim for an even distribution of eggplant, meat, and sauce. This ensures that each bite has a balanced combination of flavors.
- When making the sauce topping, ensure it's smooth and creamy. For extra flavor, add a pinch of nutmeg. Pour the sauce evenly over the top layer, then add grated cheese before baking.
- Bake the moussaka until the top is golden brown and the flavors have melded together. This typically takes about 45 minutes to an hour in a preheated oven.
- Allow the moussaka to rest for 5 minutes after baking. This helps the flavors settle and makes it easier to slice and serve.
- Before serving, garnish the moussaka with chopped fresh herbs, such as parsley or mint. This adds a burst of freshness and color to the dish.
- Moussaka can be made ahead of time and reheated. It often tastes even better the next day as the flavors develop.
- For moussaka, we highly recommend you do not skip salting the eggplant.
- Traditionally lamb is used, but beef can be used instead.
- Sliced par-boiled potatoes can be used as an alternative to eggplant or half-half.
