Lamb & Eggplant Moussaka Recipe

Preparation Steps

1. 1

   Prepare the Eggplant

   Slice the eggplant into 1/2-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Cook the Lamb Mixture

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add ground lamb, cinnamon, nutmeg, salt, and pepper. Cook until the lamb is browned. Set aside.

3. 3

   Prepare the Sweet Potato Mornay

   Boil sweet potatoes until tender, then mash them. In a saucepan, melt butter, add flour, and whisk for 1-2 minutes. Gradually add milk while whisking, and bring to a simmer until thickened. Stir in cheese until melted. Add mashed sweet potatoes and mix well. Beat in eggs until fully incorporated. Season with salt and pepper.

4. 4

   Fry the Eggplant

   In another skillet, heat remaining olive oil. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.

5. 5

   Assemble the Moussaka

   In a baking dish, layer half of the fried eggplant, followed by the lamb mixture, and then the remaining eggplant. Pour the sweet potato Mornay sauce over the top.

6. 6

   Bake

   Preheat the oven to 180°C (350°F). Bake the moussaka for 30-40 minutes until golden and bubbly.

7. 7

   Prepare Fried Mint

   In a small pan, heat a little oil and fry the mint leaves until crispy. Drain on paper towels.

8. 8

   Serve

   Allow the moussaka to cool slightly before serving. Top with fried mint leaves.