Quick moussaka
This quick moussaka brings together layers of tender roasted eggplant and rich minced lamb simmered with tomatoes, red wine, and warm cinnamon. Topped with a luscious, nutmeg-spiced egg sauce, it bakes until bubbling and beautifully golden. Let it rest for a few minutes before slicing so the layers hold their shape.
Ingredients
- Eggplant4 ცალი
- Olive Oil4 სუფრის-კოვზი
- onions1 ცალი
- garlic cloves2 კბილი
- plum tomatoes3 ცალი
- Cinnamon½ ჩაის-კოვზი
- Caraway seeds½ ჩაის-კოვზი
- Red wine100 ml
- Chicken stock200 ml
- Egg2 ცალი
- Nutmeg½ ჩაის-კოვზი
- Salt2 ჩაის-კოვზი
- Black Pepper1 ჩაის-კოვზი
Instructions
7 steps- 1
Preheat the oven to 190C/170C Fan/Gas5.
- 2
Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic.
- 3
After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages.
- 4
In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines.
- 5
Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese.
- 6
Bake in the oven 20-25minutes to colour the cheese and cook through.
- 7
Serve.
Nutrition
1 serving ≈ 550 g
Nutrition values are estimates. - means data is unavailable.
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