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Moussaka ; lamb, eggplant, bechamel sauce, tomato and herbs |

Lamb

 

This dish of lamb meat, grilled eggplant, onions and tomatoes is a perfect comfort food.

Note

To plan for a busy week, double the recipe and freeze it in small portions.

Ingredients

Recipe for 4 portions

Lamb

400 Gr
Ground lamb
250 Ml
Tomato sauce
150 Gr
Onion
1 Tsp
Dry oregano
2 Clove(s)
Garlic
60 Ml
White wine
1 Tbsp
Chopped parsley

Bechamel sauce

400 Ml
Milk
1 Tbsp
Butter
1 Tbsp
Flour
1 Pinch(es)
Nutmeg

Eggplant

400 Gr
Eggplant

Garnish

4 Tbsp
Japanese breadcrumbs (panko)
4 Tbsp
Grated parmesan
  • Salt and pepper
  • Olive oil

Preparation time: 60 min

Preheat your oven at 400 °F

  • Preparation

    Finely dice the onion and chop the garlic.

    Cut the eggplant in half lengthwise, then into 1 cm (1/2 in) thick slices.

  • Bechamel sauce

    In sauce pot, melt the butter and then add the flour. This is to make the roux.

    Once cooking for a minute, add the cold milk in one pour. Continue to whisk until it starts to thicken. Once the desired thickness is acquired, add the nutmeg. Season to taste with salt and pepper. Cook for a few minutes

  • Lamb

    In a frying pan, cook the onion and garlic in olive oil for about 2 minutes.

    Add the meat, salt, pepper and brown. Add wine, tomato sauce and oregano.

    Simmer over low heat for about 20 minutes. Remove from the heat and add the parsley.

  • Eggplant

     

    In a skillet, cook the eggplants with olive oil, a few slices at a time, about 2 minutes on each side. Add salt and pepper.

  • Cooking

    In a 20 X 20 cm (8 X 8 in) baking dish, layer a layer of eggplants, a layer of the meat mixture and then a second layer of eggplants.

    Pour the bechamel over and sprinkle with the Parmesan breadcrumbs.

    Place in the oven for 20-25 minutes. Grill in the last minutes of cooking and let stand 5 minutes before serving.

To plan for a busy week, double the recipe and freeze it in small portions.

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