Martha's moussaka

Name: Martha's moussaka
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Yield: 8
Ingredients: 2 large aubergines; Table salt, for sprinkling; 500 g baked potatoes, peeled; 2 tbsp olive oil, plus extra for drizzling; 1 red onion, diced; 1 tsp ground cumin; 1 tsp ground cinnamon; ½ tsp Cooks' Ingredients Peppery Pul Biber, (or chilli flakes), plus an extra 0.5 tsp if desired; 3 garlic cloves, crushed; 600 g lamb mince; 15 g pack oregano, leaves only, finely chopped; 20 g pack thyme, leaves only, finely chopped; 200 ml red wine; 400 g can chopped tomatoes; 2 tbsp essential Waitrose Tomato Puree

This hearty moussaka is layered with vegetables, lamb mince and topped with pine nuts and freshly grated Parmigiano Reggiano. The lamb is seasoned with warm flavours such as cumin, cinnamon and the slightly fruity pul biber.

4.5 out of 5 stars(2) Rate this recipe

Serves8
CourseMain meal
Prepare45 mins
Cook1 hr 20 mins
Total time2 hrs 5 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 large aubergines
Table salt, for sprinkling
500g baked potatoes, peeled
2 tbsp olive oil, plus extra for drizzling
1 red onion, diced
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp Cooks' Ingredients Peppery Pul Biber, (or chilli flakes), plus an extra 0.5 tsp if desired
3 garlic cloves, crushed
600g lamb mince
¼ x 15g pack oregano, leaves only, finely chopped
¼ x 20g pack thyme, leaves only, finely chopped
200ml red wine
400g can chopped tomatoes
2 tbsp essential Waitrose Tomato Puree

For the sauce

75g butter
75g plain flour
450ml milk
200g plain yogurt
50g Parmigiano Reggiano
¼ tsp ground nutmeg
2 British Blacktail Medium Free Range Eggs, yolks only

For the topping

50g toasted pine nuts
40g Parmigiano Reggiano, grated

Slice the aubergine into 1cm slices and put in a colander. Sprinkle liberally with salt, toss to coat and leave to drain for about 45 minutes.
Preheat the oven to 180ºC, gas mark 4. Thinly slice the potatoes and arrange on a large, greased baking tray. Drizzle with olive oil, season and bake for 20 minutes.
Rinse the aubergines well, dry with kitchen paper and arrange over the potatoes. Season and bake for a further 20 minutes until tender.
Heat the oil in a large frying pan, add the onion and gently fry until softened, then stir in the spices and garlic and cook for a further 2 minutes. Stir in the lamb and most of the herbs, and fry until all the mince has browned. Add the red wine, tomatoes and tomato purée, then season and simmer for 30 minutes, until reduced and thickened. Set aside.
To make the white sauce, melt the butter in a pan, stir in the flour and cook for a minute. Gradually add the milk, whisking constantly with a balloon whisk until a smooth, thick sauce forms. Add the yogurt, cheese and nutmeg, then remove from the heat. Whisk in the egg yolks and set aside.
Arrange the vegetables over the base of a large ovenproof dish. Top with the lamb mixture, pour over the white sauce, then sprinkle over the topping ingredients and reserved chopped herbs. Bake for 30 minutes, or until golden brown. Allow to stand for 10 minutes before serving.

Typical values per serving when made using specific products in recipe