- 600 mls milk, 1 pint
- 60 g unsalted butter, very soft
- 60 g plain flour
- 75 g Feta cheese, grated
- 2 medium egg yolks
- 1 pinch salt and freshly ground black pepper
- 8 tbsp olive oil
- dash of water, optional
- 2 aubergines, sliced lengthways, ½ cm slices
- 500 g lamb mince, or cooked leftover roast lamb cut into very small pieces
- 2 medium onions, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp dried oregano
- 1-2 tbsp flour
- 1 tbsp tomato paste
- 400 g can chopped tomatoes in juice
- 100 mls water
- 2 lamb stock cubes
- 4 ripe beef tomatoes, blanched and skin removed, sliced into 1cm thick slices
- 4 large potatoes, simmered in the skins, peeled, then cooled and cut into 1cm thick slices
- 2 egg whites, from yolks above
- Preheat the oven to 160 °C gas 3.
- First, make the cheese soufflé base by heating the milk in a saucepan.
- Mix the soft butter and flour until you have a paste.
- Once the milk is hot, whisk in the butter and flour mixture and whisk until boiled, it will thicken considerably.
- Remove from the heat, add the cheese and whisk well; once cooled for 10 minutes, stir in the egg yolks.
- Season well with salt and pepper.
- Heat half the olive oil in a pan, add the aubergine, then cook on both sides so they take on a little colour (you can add a little water to help the softening of the aubergine). Remove from the pan and drain on kitchen paper, and season well.
- Add the rest of the oil lamb mince, onion, garlic, and oregano to the pan and cook until it takes a little colour
- Add the flour, tomato paste, chopped tomatoes, stock cubes, and water, then mix well and season well.
- Gently simmer for 15 minutes; take care as it may catch slightly as you have flour in the sauce.
- You will need a large ovenproof dish, probably 30cm squarish, to assemble the moussaka. The finished dish needs to be nice and deep. Remember, you will have layers eventually, plus the souffle.
- Place a layer of aubergine on the bottom.
- Cover with a nice layer of cooked potatoes.
- Next, cover with a layer of tomatoes.
- Next, add a layer of lamb.
- Then repeat, so six layers in total.
- Cover the dish with foil when ready to eat and place it into a preheated oven at 220 C gas 7 for 25-30 minutes to warm through.
- Whisk the egg whites until foamy, then add to the warm cheese sauce.
- Remove the warm moussaka from the oven and uncover, spoon on the cheese soufflé mix, return to the oven, and cook for 15 minutes.
- Once the moussaka is nicely brown and risen, serve it in the middle of the table and let people help themselves.
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Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.