Moussaka Recipe Jamie Oliver

Introduction

Ingredients

• 2 large aubergines, sliced
• 2 onions, chopped
• 4 cloves garlic, minced
• 500g minced lamb
• 2 tbsp tomato puree
• 400g can chopped tomatoes
• 1 tsp cinnamon
• 1 tsp oregano
• 1 tsp thyme
• 2 tbsp olive oil
• 50g butter
• 50g plain flour
• 500ml milk
• 1 bay leaf
• 100g parmesan cheese, grated
• Salt and pepper to taste

Instructions

1. Preheat the oven to 200°C/400°F/Gas 6.
2. Place the sliced aubergines on a baking tray and brush with olive oil. Roast in the oven for 20 minutes or until golden brown.
3. While the aubergines are roasting, heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the chopped onions and minced garlic and cook for 5 minutes or until softened.
4. Add the minced lamb to the frying pan and cook for a further 10 minutes or until browned.
5. Add the tomato puree, chopped tomatoes, cinnamon, oregano, thyme, salt, and pepper to the frying pan. Cook for 20-25 minutes or until the sauce has thickened.
6. Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and stir for 1 minute. Gradually add the milk, stirring constantly, until the sauce has thickened. Add the bay leaf and simmer for 5 minutes.
7. Remove the bay leaf from the sauce and stir in half of the parmesan cheese.
8. Layer the roasted aubergines in the bottom of an ovenproof dish. Spoon the lamb mixture on top of the aubergines, followed by the white sauce.
9. Sprinkle the remaining parmesan cheese over the top of the dish.
10. Bake in the oven for 45 minutes or until golden brown and bubbling.
11. Allow the moussaka to cool for 5-10 minutes before serving.

Nutrition

• Calories: 478
• Protein: 29g
• Fat: 33g
• Carbohydrates: 16g
• Fiber: 5g

Conclusion