[col type=”three-fourth”]
This moussaka is a cheat’s quick version. James Martin uses ready-made or leftover white sauce to speed up the process.
Ingredients
- 4
aubergines olive oil - 1
onion, chopped - 2 cloves of
garlic, crushed - 450g/1 lb minced
lamb - 3
plum tomatoes, diced - pinch of
cinnamon powder - pinch of
cumin powder - 1 glass of
red wine - 150ml/5fl oz
chicken stock - 200ml/7fl oz white sauce
- 2
eggs - pinch of
nutmeg - 100g/4oz grated cheese (half
mozzarella, half Cheddar) - 2 tbsp fresh
mint, chopped salt - freshly ground
black pepper
Preparation method
-
Preheat the oven to 190C/375F/Gas5.
-
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.
-
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.
-
In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines.
-
Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese.
-
Bake in the oven 20-25minutes to colour the cheese and cook through.
-
Serve.
[/col][col type=”one-fourth last”]
James Martin recipes from Saturday Kitchen Best Bites
30 mins to 1 hour preparation time
30 mins to 1 hour cooking time
Serves 4
[/col]