Moussaka

INGREDIENTS

• 400g Mutton Shoulder
• 600g Eggplant
• 400g Potato
• 400g Tomato
• 1 Onion
• 2 cloves Garlic
• 6 tbsp Olive Oil
• 0.5 tsp Cinnamon
• 1 tsp Dried Oregano
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 50g Butter
• 50g Plain Flour
• 600ml Milk
• 2 Egg
• 60g Parmesan

STEPS

1. 1

   Preheat the oven to 200°C. Slice 600g of eggplant into 1 cm rounds and 400g of potato into 5 mm rounds. Arrange them on a lined baking tray, brush with 1.98 tbsp of olive oil, season with a pinch of 1 tsp of salt, and roast for 25 minutes, turning once, until tender and lightly browned.

   ⏱ 25 min

2. 2

   Heat 1.98 tbsp of olive oil in a large frying pan over medium heat. Add 1 onion (finely chopped) and 2 cloves of garlic (minced), then cook for 5 minutes until softened. Add 400g of mutton shoulder (finely chopped) and cook for 10 minutes, breaking it up, until browned with no pink remaining.

   ⏱ 10 min

3. 3

   Stir in 400g of tomato (finely chopped), 0.5 tsp of cinnamon, 1 tsp of dried oregano, 1 tsp of salt, and 0.5 tsp of black pepper. Simmer uncovered for 15 minutes until thick and most of the liquid has evaporated.

   ⏱ 15 min

4. 4

   Melt 50g of butter in a saucepan over medium heat. Whisk in 50g of plain flour and cook for 1 minute. Gradually whisk in 600ml of milk and cook for 5 to 7 minutes, whisking, until thick enough to coat a spoon. Remove from the heat and cool for 5 minutes.

   ⏱ 5 min

5. 5

   Whisk 2 eggs (beaten) into the warm white sauce. Stir in 60g of parmesan and season with a small pinch of salt.

6. 6

   Reduce the oven to 180°C. Layer the roasted potato and eggplant in a baking dish, spoon the mutton sauce over them, and spread the white sauce evenly on top.

7. 7

   Bake for 30 minutes at 180°C until the top is golden and the centre is bubbling. Rest for 10 minutes before serving.

   ⏱ 30 min