My luxury Moussaka Make this flavor-packed eggplant and chickpea vegan dinner meal with my quick how to video. Moussaka - Manu's version of a classic Greek dish made with layers of eggplant, zucchini, potatoes I was in Paris with my parents and we went out for dinner in the area of Saint-Germain-des-Prés, an. Moussaka by Greek chef Akis Petretzikis!

Ingredients of My luxury Moussaka

  1. It's 500 g of lamb mince.
  2. You need 1 tin of chopped tomatoes.
  3. You need 1 of onion (diced).
  4. Prepare 2 of garlic cloves (minced).
  5. It's 2 tbsp of tomato purée.
  6. Prepare 1 of aubergine (sliced).
  7. You need 1-2 of large potatoes (peeled and sliced).
  8. Prepare 1 tsp of dried mint.
  9. You need 1 tsp of oregano.
  10. It's 1 tbsp of plain flour.
  11. You need 1 of bay leaf.
  12. Prepare 1 of cinnamon stick.
  13. Prepare 200 ml of red wine.
  14. You need 1 tbsp of fine sea salt.
  15. Prepare of For the sauce.
  16. It's 50 g of butter.
  17. Prepare 50 g of plain flour.
  18. It's 400 ml of milk.
  19. It's 25 g of grated Parmesan.
  20. It's 1/2 tsp of finely grated nutmeg.
  21. Prepare 1 of egg (lightly beaten).
  22. It's of To finish.
  23. Prepare 1 of large fresh tomato.
  24. You need of Paprika.
  25. It's of Salt and black pepper.

My luxury Moussaka step by step

  1. In a heavy based pan add lamb, onion, garlic, mint, oregano, bay leaf and cinnamon on high heat for approx 10 mins till brown and softened..
  2. Mean while place aubergine in a colinder and salt well leave to stand for 10 mins, rinse off then pat dry with kitchen towel place on a flat baking tray along with potato slices and brush liberally with olive oil. Bake at 190 turning occasionally until a nice golden colour then set aside.
  3. To the lamb mixture add plain flour, tinned tomatoes, red wine, tomato purée and salt bring to the simmer for 30 minutes, season to taste with plenty of black pepper then set aside..
  4. In a pan melt butter, stir in flour to make a roux. Add milk bit by bit whilst whisking then bring to a simmer once sauce begins to thicken add nutmeg and Parmesan simmer for a further 2 mins then set aside to cool. Once cooled stir in beaten egg..
  5. Add a layer of mince mixture into a casserole dish then layer of potatoes, then more mince more potatoes, mince again then layer of aubergines. Add bechamel sauce all over top. Finish with a thin layer of fresh tomatoes a sprinkle of parmesan and a sprinkle of paprika. Bake in oven at 160 for fan or 190 for 45 minutes until golden and bubbly 😊 don’t forget to remove bay leaf and cinnamon stick!.

Moussaka bring restaurant-quality Moussaka and other Greek food to your door, this Friday! 🇬🇷 Heat it up and enjoy it whenever. A Greek-inspired casserole with layers of fried eggplant, beef, and Bechamel. Moussaka (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, Greece, and Balkans. Moussaka is a layered oven casserole dish made with vegetables and meat. The most well-known version of moussaka is made with layers of eggplant slices, cheese, and a meat sauce, topped with a.

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