Ingredients for Lamb and Aubergine Moussaka

• 1.4kg aubergine (2 large or 3 medium)

• 2 large russet potatoes

• Salt as needed

• 80ml olive oil, or as needed

• 475ml diced onion

• 575g lamb mince (or substitute beef, turkey, pork, or combination)

• 300g chopped plum tomatoes

• 2 teaspoons minced garlic

• 2 cloves

• Small piece cinnamon stick (or 1/4 teaspoons ground cinnamon)

• 1 hoja de laurel

• Pinch ground allspice

• Freshly ground black pepper, as needed

• 120ml de agua

• 2 cucharadas de pasta de tomate

• 60ml de vino tinto seco

• 60ml plain bread crumbs

• 475ml Cheese Sauce

1. Peel, salt, and rinse the aubergine if desired (see note "Preparing Aubergine for Cooking" below).

2. Place potatoes in a pot and add enough water to cover them. Over medium-high heat bring them to a boil and boil lightly for 5 minutes. Cool, cut into 1/8-inch slices, and set aside.

3. Heat about 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers. Add the aubergine to the hot oil a few slices at a time and sautéthe aubergine slices, turning as necessary, until tender and lightly coloured, 2 to 3 minutes on each side. Transfer to a rack to drain while you sauté the remaining aubergine, adding more oil to the skillet as necessary.

4. To prepare a meat sauce: Heat 1 tablespoon of olive oil in a skillet. Add the onion and cook over medium high heat, stirring frequently, until tender, 10 to 12 minutes. Add the mince and cook over medium heat, stirring frequently, until the meat loses its raw appearance, about 5 minutes. Add the tomatoes, garlic, cloves, cinnamon, bay leaf, allspice, salt, pepper, and about 120ml water. Simmer until thick and flavorful, about 30 minutes. Add the tomato paste and red wine and continue simmering until the wine has developed a sweet aroma, about 10 minutes.

5. Precalienta el horno a 177°C.

6. To assemble the moussaka: Scatter the bread crumbs in a deep, rectangular baking dish. Place a layer of half of the aubergine slices over the bread crumbs. Add the meat sauce and spread it into an even layer. Place an even layer of sliced potatoes over the sauce. Add the remaining aubergine in an even layer over the meat sauce. Pour the cheese sauce over the aubergine. Bake, uncovered, until the cheese sauce is thick and golden brown and the aubergine is very tender, about 45 minutes. Let the moussaka rest for about 20 minutes before cutting and serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.