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Lamb Moussaka
A hearty Greek-Australian oven bake, layering spiced lamb and roasted eggplant beneath a creamy bechamel topping.
Ingredients
Instructions
Salt eggplant slices. Rest 20 minutes. Pat dry. Fry in olive oil until golden.
Brown lamb. Add onion and garlic. Add wine, tomatoes, cinnamon, cumin and allspice. Simmer 25 minutes.
Make béchamel: melt butter, add flour, gradually add milk. Simmer until thick. Cool. Beat in eggs.
Layer: half eggplant, lamb sauce, remaining eggplant, béchamel. Scatter parmesan.
Bake at 180°C for 45-50 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
