The inspiration for this recipe came from the veg box again, having received three aubergines this week. When I thought what I could do with aubergines my mind went back to growing up and my mum making delicious moussaka!
I did a quick search and the first recipe online that I found was from Rick Stein, who I love, so all in all a quick recipe search!
The day started early in the supermarket trying to get lamb mince. I don’t think it is so common in Spain but as in all good supermarkets, they have quite an extensive butcher counter we were able to get some minced for us. A few eyebrows were raised when we said we wanted to mince that nice piece of leg that they had but anyway we achieved our goal!
The recipe does take a couple of hours so make sure you set enough time aside.
I started by browning the onion and garlic, before adding the lamb mince and frying for 3-4 mins. I then added the wine, tinned tomatoes, half a teaspoon of cinnamon (I didn’t have a stick) and about 1 tablespoon of dried oregano (I didn’t have it fresh!). I then left it to simmer for about 40 mins.
I then started on the aubergine base, by cutting my aubergines lengthways into thin(ish) strips. I used 2 rather than 3 in the end as it seemed like a fair amount already. I think this was a wise choice also considering how full my dish got at the end!
I fried the aubergine strips in batches adding a bit of salt and pepper as I went and then layered them at the bottom of the dish.
The final step was to make the béchamel sauce. I melted the butter, added the flour and then slowly added the milk, stirring constantly. Then I let it simmer for 10 mins before adding the cheese and then beating in the eggs. It made for a rich and thick béchamel.
I layered the meat sauce on the aubergines, followed by the béchamel sauce. Fairly straightforward but clearly my dish wasn’t big enough as I couldn’t fit all the sauce in and you can see it was pretty full! The problem I have though is that in my very small kitchen, I have a very small oven so bigger dishes are not an option right now. But in other exciting news, the renovation of our new place is reaching the final stages so possibly my next post will be from a normal size oven but still in a relatively small kitchen 🙂
Size issues aside, the recipe is great. Yes, it does take a bit of time but it’s not complicated and the taste of the moussaka is rich and filling!