- Lamb mince
- 1 cheddar portion
- 1 cream tub
- 1 ATLAS moussaka spice mix
- 1 eggplant
- 1 cucumber
- 1 leek
- 1 tomato
- 2 garlic cloves
- 1 dill bunch
- 1 parsley bunch
Pantry staples: Cooking oil, salt, butter (optional), plain flour
Allergens: Garlic, dairy, onion
Specialised equipment: Baking dish, absorbent paper
Chef's note: Moussaka is found all over the Eastern area of the Mediterranean, although the Greek version is best know in Australia. To reduce washing up reuse the eggplant frying pan for the leek cream.
* Use half of the leek, cream and cheese provided.
* Parsley, garlic and dill may be used across various dishes. Make sure to read each recipe carefully before you begin.
1. Prepare the eggplant
Preheat oven to 200C fan forced. Peel and slice the eggplant into 1cm slices. Sprinkle salt over both sides and set aside for 5 minutes. Wash off the salt and dry on absorbent paper.
2. Prepare the ingredients
Wash the vegetables. Thinly slice the white section of the leek*. Finely chop or grate the tomato. Halve and slice the cucumber on a diagonal. Pick 1 teaspoon per person of the parsley* leaves and 1 teaspoon per person of the dill*. Thinly slice 1 garlic* clove per person. Grate the cheese.
3. Cook the eggplant
Heat a splash of oil in a frying pan over medium heat. Cook the eggplant slices for 3 minutes each side or until browned and mostly cooked through. You may need to do this in batches. Drain on absorbent paper.
4. Cook the lamb mix
Heat a splash of oil in a frying pan over medium heat. Cook the lamb for 5 minutes, breaking it up as it browns. Add the garlic, most of the spice mix and a little of the leek. Cook for 2 minutes or until the leek softens. Add the tomato and cook, stirring, for 5 minutes or until the tomato breaks down.
5. Make the leek cream
Heat a splash of oil or butter in a frying pan over medium heat. Add the remaining leek and a splash of water. Cook for 5 minutes or until the leek is tender. Reduce heat to low and add the cream* and 1/2 teaspoon per person of plain flour. Cook, stirring, for 2 minutes or until the cream thickens slightly. Add a little water if the cream reduces too much. Season to taste.
6. Make the cucumber salad
Meanwhile, sprinkle a little salt over the cucumbers, leave sit for at least 5 minutes and pour off the liquid. Right before serving mix the herbs with the cucumbers.
7. Assemble and bake the moussaka
Place 1/3 of the eggplant on the base of the baking dish. Top with half of the lamb mix. Repeat the layers ending with the eggplant. Spread the leek cream over the last eggplant layer and sprinkle with the cheese*. Place the moussaka into the preheated oven and bake for 10 minutes or until the cheese melts.
8. To serve
Serve the moussaka with the cucumber salad. Sprinkle the remaining spice mix over the moussaka.