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{{#seo:
|title=Moussaka recipe
|titlemode=replace
|keywords=#moussaka #tomatoes #aubergines #cheese #garlic #lamb #mince #oliveoil #bake #nutmeg #herbs
|hashtagrev=032020
|description=My first attempt at moussaka in 40 years of cooking, it was described as being 'delicious' (with an expletive preceding it).
}}

Although this was the my first attempt at moussaka in 40 years of cooking, it was described as being 'delicious' (with an expletive preceding it). I have no idea how authentic it is though.
{{recipesummary
|TotalCalories = 3468
|PortionCalories = 867
|DatePublished=24th September 2014
|Author = JuliaBalbilla
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour, 40 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour, 25 minutes
|Image = [[Image:Moussaka recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Gorgeously complicated!''

5/5 

Thanks Julia (Rosemary), as always.

 [[User:PSmith|Paul R Smith]] 
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</table>
[[Image:Moussaka2.jpg|300px|thumb|right|The interior]]
{{RecipeIngredients

| 3 large [[Aubergines|aubergines]], sliced lengthways 7.5mm thick
| 4-6 tablespoons [[Olive oil|olive oil]]
| 1 large [[Onion|onion]], chopped
| [[Garlic]] to taste, chopped
| 1½ teaspoons [[Ground cinnamon|ground cinnamon]]
| 450 g [[Lamb|lamb]] [[Mince|mince]]
| 1 teaspoon mixed [[Dried|dried]] [[Herbs|herbs]]
| 1 tablespoons [[Tomato puree|tomato puree]]
| 140 ml [[Lamb|lamb]] or [[Chicken stock|chicken stock]]
| 160 ml [[Red wine|red wine]]
| Seasoning
| [[Flat leaved parsley]], chopped
| 400 g can chopped [[Tomatoes|tomatoes]]
| 500 g waxy [[Salad potatoes|salad potatoes]], [[Parboiled|parboiled]] and sliced (no need to peel)
| 60 g [[Butter|butter]]
| 60 g [[Plain flour|plain flour]]
| 500 ml warm [[Milk|milk]]
| [[Nutmeg]]
| 100 g strong hard [[Cheese|cheese]], [[Grated|grated]]
}}
===[[Mise en place]]===

* Preheat the [[Oven|oven]] to 180C.

===Method===
{{RecipeMethod

| Put the [[Aubergines|aubergines]] in an oiled [[Baking tray|baking tray]].
| [[Brush]] with 2-3 tablespoons of the [[Olive oil|olive oil]] and season.
| [[Bake]] for about 25 minutes until soft.
| Meanwhile, add 2-3 tablespoons [[Olive oil|olive oil]] to a [[Frying|frying]] and heat to medium high.
| Add the [[Onion|onion]] and cook until almost softened.
| Add the [[Garlic|garlic]] and cook until about to turn golden.
| Stir in the [[Cinnamon|cinnamon]] and cook for about 1 minute.
| Add the [[Lamb|lamb]] and mixed [[Dried|dried]] [[Herbs|herbs]] and cook until most of the moisture has evaporated.
| Add the [[Tomato|tomato]] purée and cook for 2 minutes.
| Add the [[Red wine|red wine]] and [[Stock|stock]], and bring to a [[Simmer|simmer]].
| Reduce the heat and again, cook until most of the moisture has evaporated.
| Stir in the chopped [[Parsley|parsley]] and season.
| In the meantime, heat the tin of chopped [[Tomatoes|tomatoes]].
| Place half of the [[Aubergine|aubergine]] into [[Mince|mince]] mixture into the bottom of a [[Baking|baking]] dish.
| Then add half of the [[Tomatoes|tomatoes]] and half of the [[Mince|mince]].
| Repeat the previous two stages once.
| Top with the sliced [[Potatoes|potatoes]] and keep warm.
| Melt the [[Butter|butter]] in a saucepan.
| Stir in the [[Flour|flour]] and cook gently for about 4 minutes.
| Remove from the heat and add the [[Milk|milk]] little by little, stirring constantly, returning to the heat when any lumps have dissolved.
| Add half of the [[Cheese|cheese]] (50g) and stir over the heat until melted.
| Mix in the [[Nutmeg|nutmeg]].
}}
'''To prepare for the [[Oven|oven]]'''
{{RecipeMethod
| In a [[Baking|baking]] dish, layer the [[Aubergines|aubergines]] on the bottom.
| Spread the tinned [[Tomatoes|tomatoes]] over the [[Aubergines|aubergines]].
| Spread the [[Meat|meat]] mixture over the [[Tomatoes|tomatoes]].
| Place the sliced [[Potato|potato]] on top of the [[Meat|meat]].
| Pour over the [[Sauce|sauce]] and sprinkle the remaining [[Cheese|cheese]] over the top.
| [[Bake]] for 45-50 minutes at 180C, until the [[Cheese|cheese]] is bubbling and beginning to [[Brown|brown]].
}}
===Serving suggestions===
Perfect with a well-dressed [[Salad|salad]]
===Recipe source===

* Adapted from a combination of various recipes including one by Felicity Cloake of The Guardian.
===Variations===
Although not available where I live, you could use [[Greek graviera cheese|Graviera cheese]]
===Chef's notes===
I used [https://www.cookipedia.co.uk/recipes_wiki/File:Jersey_gem_potatoes.jpg Jersey Gem potatoes] (Ocado), [[Pomodoro S. Marzano dell'Agro Sarnese-Nocerino |PDO San Marzano tinned tomatoes]], one bulb of [[Garlic|garlic]] and Collier's Powerful Welsh [[Cheddar]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Greek recipes]]
[[Category:Main courses]]
[[Category:Lamb recipes]]
[[Category:Vegetable recipes]]
[[Category:Cooking with wine]]
[[Category:Baked or roasted]]
[[Category:Pan fried]]

<code 'hashtagrev:12032020'>[[Special:Search/moussaka|#moussaka]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/aubergines|#aubergines]] [[Special:Search/cheese|#cheese]] [[Special:Search/garlic|#garlic]] [[Special:Search/lamb|#lamb]] [[Special:Search/mince|#mince]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/bake|#bake]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/herbs|#herbs]]
</code>

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