Comments Off on Phil’s Moussaka

Servings 8
Calories 629 kcal
Prep Time35 minutes
Cook Time40 minutes
Total Time1 hour 15 minutes

Ingredients
 

  • 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

Instructions
 

  • 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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Nutrition Facts
Phil's Moussaka
Amount per Serving
Calories
629
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
19
g
Cholesterol
 
122
mg
41
%
Sodium
 
308
mg
13
%
Potassium
 
1579
mg
45
%
Carbohydrates
 
49
g
16
%
Fiber
 
10
g
42
%
Sugar
 
16
g
18
%
Protein
 
22
g
44
%
Vitamin A
 
1995
IU
40
%
Vitamin C
 
54
mg
65
%
Calcium
 
245
mg
25
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword aubergine, cheese, egg, flour, tomato
Course Classic Main Courses, Latest from This Morning, Main Course
Cuisine British, Greek, ITV This Morning
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