Lamb and Eggplant Bake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
- Ingredients
- 55 meters vegetable oil
- 3 Eggplant (diced)
- 2 large onions (chopped)
- 2 cloves garlic cloves (minced)
- 3 cups minced lamb
- 0.013 cup dried oregano
- ½ tsp ground cinnamon
- 400 grams canned Tomatoes
- 1 ⅛ cups lamb stock
- ⅓ cup unsalted butter (diced and frozen)
- ⅓ cup all-purpose flour
- 5 cups Whole milk
- 0.008 cup small egg yolks
- 110 grams Cheddar cheese (grated)
- ½ cup Mozzarella (approx. 125 g | 0.5 cup)
- salt
- peppers
- freshly ground peppers
Product recommendation
Try a layer of soft goats's cheese on top of the moussaka for a tangy topping.
Preparation steps
1.
Heat the oil in a large casserole dish set over a medium heat and sauté the onion and garlic for 5 minutes.
2.
Add the lamb mince and brown all over before stirring in the dried herbs and spices. Add the chopped tomatoes and lamb stock. Simmer over a slightly reduced heat for 30 minutes.
3.
Preheat the oven to 180°C (160° fan)|350F|gas 4. Melt the butter in a large saucepan set over a moderate heat and whisk in the flour to make a roux, cooking until golden.
4.
Whisk in the milk in a slow, steady stream until thickened. Simmer for 5 minutes and then whisk in the egg yolks, half the Cheddar, and some seasoning.
5.
Layer the lamb sauce, aubergine, and cheese sauce in a large oval baking dish. Finish with a layer of cheese sauce on top followed with the remaining grated Cheddar and mozzarella on top.
6.
Bake for 50 - 60 minutes until golden and bubbling on top.
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