Aubergine Moussaka with Sheep's Cheese

Sink into the flavours of this Cypriot fave
Tuesday , 22 May 2012
Aubergine Moussaka with Sheep's Cheese
Aubergine Moussaka with Sheep's Cheese

Aubergine Moussaka with Sheep's Cheese

INGREDIENTS
4 tbsp olive oil
400g aubergines, diced
2 onions, diced
400g minced beef
3 tomatoes, peeled and diced
100ml dry white vino
3 sprigs parsley, finely chopped
1/2 tsp dried oregano
40g breadcrumbs
60g freshly grated Graviera cheese or Gruyere
2 tbsp butter
2 tbsp flour
400ml milk
Nutmeg, freshly grated
2 tsp lemon juice
1 egg
100g sheep’s cheese, crumbled

METHOD
1.
Heat 2 tbsp olive oil in a pan and fry the aubergine until light brown. Pat dry with kitchen paper.
2. Fry the onions in the remaining oil. Stir in the meat and fry until all the liquid has evaporated.
3. Stir in the tomatoes, white vino, salt, a pinch of sugar and cinnamon and ground black pepper. 4. Cover and braise on a medium heat for 5 minutes. Add the parsley and oregano and braise for a further 5 minutes, then leave to cool.
5. Heat the oven to 200C (180C in a fan oven), 400F, gas 6.
6. Add the breadcrumbs (set aside 2 tbsp) and half the cheese to the meat mixture.
7. Heat the butter in a pot and stir in the flour. Gradually add the milk and bring to the boil. Cook for a good 4 minutes on a low heat, stirring continuously. Season with salt, ground black pepper, nutmeg and lemon juice and leave to cool. Beat the egg and stir into the sauce along with the remaining cheese.
8. Brush 4 ramekins with butter and sprinkle with the remaining breadcrumbs. Place half the aubergine in the ramekins, add the meat mixture and top with the remaining aubergine and the sauce. Sprinkle with the sheep’s cheese and bake for around 35 minutes. Serve immediately.

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