Yotam Ottolenghi's Moussaka

Yield:
6 servings
Category:
Casseroles and One Pots
Cuisine:
Greek
Prep Time:
30 min
Cooking Time:
1 hrs 30 min
Total Time:
2 hrs 0 min

INGREDIENTS:

  • 2 aubergines (about 700g), cut into 3cm cubes
  • 450 g ground lamb or beef
  • 1 medium onion, halved and thinly sliced
  • 15 g fresh oregano leaves, roughly chopped
  • 80 ml olive oil
  • 65g tomato paste
  • 6 garlic cloves, thinly sliced
  • 1 tablespoon ground cinnamon
  • 2 tsp ground allspice
  • ½ tsp red-pepper flakes
  • Sea salt and black pepper
  • 1 400g can whole, peeled plum tomatoes with their juices
  • 700ml chicken stock
  • 20 g roughly chopped flat-leaf parsley
  • 70g grated Parmesan
  • 100 g roughly crumbled Feta cheese
  • 40g pine nuts

DIRECTIONS:

  1. Heat the oven to 460 F, 240 Celsius. Place the aubergine, lamb or beef, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1¾tsp salt and a good grind of pepper to a large Dutch oven or roasting pan and mix well to combine. Bake until the mixture is well browned, stirring twice throughout and breaking apart the meat with a spoon – 30 to 35 minutes.
  2. Remove the mixture from the oven and continue to break apart the meat very well. (Don’t worry if you break apart some of the aubergine, too.) Add the canned tomatoes with their juices, lightly crushing the tomatoes by hand. Stir in the chicken stock and parsley. Return to the oven and Bake until golden and bubbling – another 15 to 20 minutes. Top evenly with Parmesan, feta, pepper flakes and pine nuts. Leave to cool for about 15 minutes before serving.

Print