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Moussaka by Nikki Legon

Moussaka by Nikki Legon

Moussaka...

 

 

shutterstock 71967295

 

 

olive oil

3 large aubergines

1 large onion, finely chopped

3 large garlic cloves, crushed

1 tsp of dried cinnamon

1 tbsp dried oregano or a good handful of fresh leaves

1 kilo of minced lamb or beef

400g can chopped tomatoes

50ml white wine

handful of chopped parsley

salt and pepper

 

 

FOR THE BÉCHAMEL

600ml milk

75g butter

75g plain flour

2 eggs, beaten

50g grated parmesan cheese

1/2 tsp grated nutmeg

Preheat the oven to 180°C

 

 

 

METHOD

Slice the aubergines lengthways into 0.5cm slices and put them onto oiled baking sheets.

Brush with olive oil and season.

Bake for 25 minutes until soft and floppy.

Cook the chopped onions until soft in a frying pan with a little oil, add the garlic, cinnamon and oregano and cook for a further 2 minutes.

Stir in the minced lamb or beef, turn up the heat slightly and brown the meat well, cooking until the meat is quite dry.

Stir in the tomato and wine, simmer, then reduce the heat to low and cook for 30 to 40 minutes until almost all of the liquid has evaporated.

Season and add the parsley.

To make the béchamel sauce, bring the milk to just below boiling point. In a separate saucepan, melt the butter and stir in the flour, whisking well.

Cook out the flour for a couple of minutes then gradually whisk in the hot milk.

Cook until you have a thick sauce and add the cheese, stirring until melted.

Leave to cool slightly then add the beaten eggs, salt and nutmeg.

Oil a 2.75 litre shallow oven-proof dish.

Layer the base with the meat mixture, cover with aubergine, repeat and finally cover with the sauce.

Bake for 25 to 30 minutes until the top is golden and bubbling.