Moussaka minced magic

18 May 2015 - 02:01 By Sunday Times Food Weekly

Moussaka minced magic Ingredients15ml (1 tbsp) olive oil, plus extra for brushing1 onion, finely diced2 garlic cloves, finely diced15ml (1 tbsp) fresh lemon thyme leaves (or you can use ordinary thyme leaves)15ml (1 tbsp) chopped fresh rosemary300g lamb mince100g pork mince100g veal mince30ml (2 tbsp) tomato paste2 cinnamon sticks250g crushed tomatoesSalt, to taste2 aubergines, sliced 1cm thick3 medium potatoes, sliced 1cm thickBéchamel sauce:100g butter100g cake flour600ml warm milk3 large eggs, beaten100 kefalograviera (or any hard cheese, such as parmesan or pecorino), gratedSalt and pepper, to tasteMethodHeat oil in a pan and fry onion, garlic, thyme and rosemary until onion is soft. Add all three types of mince and brown. Add tomato paste, cinnamon and crushed tomatoes, reduce to a low heat and simmer for 1 hour. Season to taste and set aside.Brush aubergines and potatoes with olive oil and grill or pan-fry until tender. Set aside.For the sauce, melt butter in a heavy-based saucepan. Add flour and stir over a low heat for about 2 minutes until you have a smooth paste. Slowly add warm milk, stirring continuously until thick. Remove from heat, cover and allow to cool for 10 minutes, then whisk in eggs and cheese and season to taste.Brush a casserole dish with oil and arrange the aubergine slices at the bottom. Top with the meat sauce, then the potato slices, then cover with the béchamel sauce.Bake in a preheated oven at 200°C for 45 minutes until golden brown and set.Serves 6..

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