The moussaka can be prepared a day in advance, and chilled until ready to reheat.
Spread out the aubergine slices on a plate, sprinkle liberally with salt, and leave to stand for 30 minutes. Tip the slices into a colander, rinse thoroughly under cold water, drain, and pat dry.
Heat 2 tbsp oil in a large deep frying pan, add the onion, and cook over a low heat, stirring often, until softened. Increase the heat and fry the mince until starting to brown, breaking up any clumps with a spoon.
Add the wine, allow to bubble for 1–2 minutes, then add the tomatoes, sugar, stock, and 1 tsp oregano, and season to taste with salt and pepper. Simmer, uncovered, for 30 minutes, or until most of the liquid in the pan has evaporated and the meat sauce is quite thick.
Meanwhile, brush the aubergine slices with the remaining oil and grill in batches until softened and golden on both sides. Boil the potato slices in a saucepan of water for 10–15 minutes, or until just tender. Drain.
To make the topping, whisk the yogurt, eggs, and cornflour together until smooth, then whisk in the curd and feta.
Preheat the oven to 180°C (350°F/Gas 4). Layer the aubergine slices with the meat mixture into the baking dishes, starting with aubergine and finishing with meat. Arrange the potato slices on top in an overlapping layer.
Spread over the topping to cover the potatoes completely, scatter with Parmesan, breadcrumbs, and the remaining oregano, and bake for 45 minutes, or until golden brown and bubbling.
- 2 large aubergines, cut into slices
- 1 pinch salt
- 1 pinch black pepper, freshly ground
- 5 tbsp olive oil
- 1 large onion, chopped
- 450g lamb mince, lean
- 100ml red wine
- 400g chopped tomatoes, can
- 1 tsp sugar
- 100ml lamb stock
- 2 tsp dried oregano
- 450g potatoes, cut into slices
- 4 tbsp parmesan cheese, grated
- 4 tbsp breadcrumbs, dried
- 200g Greek strained yoghurt
- 3 eggs, large
- 1 tbsp cornflour
- 115g curd cheese
- 60g feta cheese, crumbled
Total time required
- Preparation time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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