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Greek Moussaka with Greek salad

Greek Moussaka served with a traditional Greek salad

Greek Moussaka served with a traditional Greek salad

4-6 aubergines, sliced
Olive oil

For the meat sauce
700g Lamb frikkadels
1 large red onion, chopped
3 garlic cloves, minced
400g canned tomatoes, chopped
2T tomato puree
150ml red wine
30ml olive oil
Salt and pepper
Pinch of ground cinnamon
2 bay leaves

For the béchamel sauce:
3 ½ cups milk
75g butter
75ml cake flour
2 egg yolks
White cheddar, grated to finish

For the salad:
1 punnet vine tomatoes, cut in half
1 cucumber, cut in large chunks
1 large red onion, sliced
Salt and pepper
2t oregano
200g Feta cheese
1 handful kalamata olive, pitted
Olive oil
20ml Red wine vinegar
1 lime, zested and juiced
1T honey

Season the sliced aubergines with salt, place them in a colander and allow to drain for 30 minutes. Rinse the aubergines and squeeze out any excess liquid. Heat a pan; add enough olive oil to shallow fry the aubergines until golden brown. Drain on kitchen towel.
In the same pan fry off the lamb until they get some colour and remove from pan. Sauté the onions until translucent and add the remaining ingredients for the meat sauce. Bring to the boil and continue to stir. Add the frikkadels and reduce the heat to a simmer and allow to go for another 20- 30 minutes to reduce some of the liquid.
For the béchamel sauce melt the butter in a saucepan over medium heat. Add the flour to form a roux, add the milk and continue to whisk until the flour cooks out and the sauce starts to slightly thicken. Liase a ladle of the sauce with the egg yolks and pour back into the hot sauce, stir well until and remove from heat.
In a large casserole dish start with a layer of aubergines followed by the frikkadels, meat sauce, béchamel and another layer of aubergines. Pour over the remaining béchamel sauce. Sprinkle with a generous layer of grated white cheddar cheese and bake in the oven at 180 C until golden
In a large bowl toss all the ingredients except the feta in a bowl with olive oil. Season with salt and pepper. Blend together the remaining olive oil , vinegar, honey and lemon and use as a dressing. Finish off with the dressing, feta and a final sprinkle of oregano.

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