BONNIE MEALS: Greek MOUSSAKA

As we cannot go to Greece, why not bring a little of Greece to our homes instead. Here is my delicious moussaka recipe to make your Easter isolation a little more joyous. 

Greek Moussaka

Serves 4 

Ingredients: 

• 1 aubergine 
• 1 courgette
• 3 large potatoes 
• olive oil
• Salt
• Ground Pepper
• Thyme

For the meat: 

• 150g minced beef
• 150g minced lamb
• 2 cloves garlic
• 1 onion 
• 1 splash white wine
• 2 tbsp tomato paste
• 1 can chopped tomatoes
• 1 cinnamon stick 
• Dried oregano
• 1 tbsp sugar

For the béchamel sauce

• 80g butter
• 80g flour
• 600ml milk
• Pinch nutmeg 
• 80g parmesan
• Pepper
• 2 egg yolks 
• Topping
• Cheddar cheese (optional)

Method

Prepare vegetables

Slice potatoes, aubergine and courgette. Then prepare a large pan with a generous amount of olive oil and begin to fry potatoes. Once cooked, remove from oil and place on plate or tray lined with kitchen roll to remove excess oil. Season with salt, pepper and thyme then begin to place a layer of potatoes onto baking dish. Repeat this process for the aubergine and then for the courgette. 

Prepare meat 

Dice onion and lightly fry in olive oil until soft. Then add minced meat and cook for a few minutes till browned. Add tomato puree and mix in then add wine, chopped tomatoes and cinnamon stick and sugar. Season with salt, pepper and oregano and leave to simmer for 30-40 mins.

For the béchamel Sauce

Melt butter in pan. Then add flour, mix in and cook for one minute. Gradually mix in milk, making sure there are no lumps then season with nutmeg and pepper. Leave to simmer for 8-10 minutes then add in the cheese and the eggs yolks. 

Layering

Layer potatoes, then aubergine, then courgette, then meat, then béchamel into a dish (I like to grate some cheddar on top too). Bake in the over for 35-40 mins. 

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