Eggplant Moussaka with Sheep's Milk Cheese

Eggplant Moussaka with Sheep's Milk Cheese

Eggplant Moussaka with Sheep's Milk Cheese

A delicious eggplant moussaka recipe, even tastier using sheep's milk cheese: find out how to prepare the traditional Greek moussaka recipe.

March 25, 2015

Cuisine

serves for

4

total time

1 HR 15 MIN

ingredients

Olive oil
4 tbsp
aubergines (eggplant), diced
400 g
onions, diced
2
minced beef
400 g
tomatoes, peeled and diced
3
Dry white wine
100 ml
parsley, finely chopped
3 sprigs
Dried oregano
1/2 tsp
breadcrumbs
40 g
freshly grated Graviera cheese or Gruyère
60 g
butter
2 tbsp
Flour
2 tbsp
Milk
400 ml
nutmeg, freshly grated
Lemon juice
2 tsp
egg
1
sheep's cheese, crumbled
100 g

Preparation

1. Heat 2 tbsp olive oil in a pan and fry the aubergine (eggplants) until light brown.

2. Pat dry with kitchen paper.

3. Fry the onions in the remaining oil.

4. Stir in the meat and fry until all the liquid has evaporated.

5. Stir in the tomatoes, white wine, salt, a pinch of sugar and cinnamon and ground black pepper.

6. Cover and braise on a medium heat for 5 min.

7. Add the parsley and oregano and braise for a further 5 min, then leave to cool.

8. Heat the oven to 200°C (180°C in a fan oven), gas 6.

9. Add the breadcrumbs (set aside 2 tbsp) and half the cheese to the meat mixture.

10. Heat the butter in a pot and stir in the flour.

11. Gradually add the milk and bring to the boil.

12. Cook for a good 4 min on a low heat, stirring continuously.

13. Season with salt, ground black pepper, nutmeg and lemon juice and leave to cool.

14. Beat the egg and stir into the sauce along with the remaining cheese.

15. Brush 4 ramekins with butter and sprinkle with the remaining breadcrumbs.

16. Place half the aubergine in the ramekins, add the meat mixture and top with the remaining aubergine and the sauce.

17. Sprinkle with the sheep's cheese and bake for around 35 min.

18. Knock out onto plates and serve immediately.

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