All That I'm Eating · Aug 14, 2018

Moussaka – without frying the aubergines

Moussaka is one of my favourite dishes to eat. It’s a bit of an involved one to make, you need four different cooking pans going to make all the component parts; that’s why I don’t make it very often! Frying the aubergines, I think, is one of the most laborious parts of making the moussaka so I’ve got a different way of doing it. My moussaka without frying the aubergines is every bit as good as the original and you use far less oil than if you fry them. Win win. Ingredients You will need (for four people): 3 large aubergines, thinly sliced Extra virgin olive oil For the lamb: 500g minced lamb 1 large onion, finely diced 2 cloves garlic, crushed 1 tsp ground cinnamon 1/2 tsp sweet paprika 1 tsp dried mint 1 tsp dried parsley 2 tbsp tomato paste 1 large tomato, roughly diced Salt and pepper 500g potatoes, sliced (you can peel them if you like) For the béchamel: 50g butter 50g plain flour 450ml milk 1 bay leaf 1/4 tsp freshly grated nutmeg Salt and pepper Method Preheat an oven to 190C. Get two large non-stick baking trays out and add a good splash of olive oil, you want the bottom of the tray to have a thin coating of oil all over it; using a brush to spread it around is really helpful. Arrange the aubergine slices on the trays so that you have a single layer on each tray; a few overlapping is fine because they will shrink as they cook. Drizzle a little more oil over the aubergines and then place in the oven for 20 minutes. Remove the aubergines from the oven and turn them over before roasting again for 15-20 minutes or until golden/dark brown. Remove from the oven and put to one side. While the aubergines are roasting you can make the other moussaka layers. Add the potatoes to a pan of cold, salted water then place on the hob and bring to the boil. Reduce to a simmer and cook for 10-15 minutes or until the potatoes are soft. Drain the potatoes when they’re cooked and put to one side to cool down. Get a large frying pan on a medium heat, add a little oil with the onion and fry for 5-10 minutes until the onion is softened. Add the lamb mince and continue cooking until the mince is well browned; break the mince up with a spoon while cooking. Stir in the spices and garlic and cook for another few minutes. Then add the herbs, tomato paste and tomato with a little salt and pepper and leave to simmer for 10-15 minutes until thickened. Stir from...

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