Mousakka is a popular and delicious eastern Mediterranean dish with potatoe, egg plants and meat. Our take on the dish is with left over lamb roast.
- 500 g leftover roast lamb or beef ground
g medium size potatoes
- 10 pcs egg plant
- 1 tin mushroom
- 1-2 white onions
- 1 tsp tomato concentrate
- 1 tin pealed tomatoes
- 5 cloves garlic
- 1 cup wine red or white
- 1 cup veal stock
- ½ tsp thyme
- ½ tsp rosemary
- salt & pepper
For the mornay sauce
- ½ ltr fresh milk
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- salt & pepper
- 50 g yellow cheddar cheese
- 50 g mozzarella cheese
- ¼ cup parmesan cheese
How to do it
- Start by preparing the meat sauce.
- Fry onion, mushroom and garlic in a little oil until onions getting soft by not browning.
- Add a tsp of tomato concentrate. Then add the ground meat, aswe are using already cooked meat it doesn't take long, just a couple of minuttes. Finally add
a tin of pealed tomatoes.
- Let it simmer a few minuttes then pour a glas of decent wine in. Let it simmer another few minuttes to let the alcohol evaporate, then add the vealstock (you can use vegetable or even chicken stock here).
the spices as the last and taste with salt & pepper.
- Next prepare the mornay sauce. It's basicly a simple bechamel sauce were, at the end, you add cheese. Just make sure the sauce will not boil after the cheese is added or it could get stringy.
Then taste with salt and pepper but carefully with the salt as the cheddar is saltet at it self. In my version i also added some fine cut fresh parsley to freshen up the otherwise heavy sauce.
- Slice potato and egg plants in 5mm slices. Most easy on
- Sample the Mousakka...
- First layer a little meat sauce in the bottom of a roasting tray. I'm using a oven proved glass tray.
- Second layer sliced potatoes slightly overlapping each other.
- Third layer sliced egg
plant slightly oer lapping as well.
- Fourth layer remaining meat sauce
- Fifth layer potato slices again
- Sixth layer the mornay sauce on top and grate a good amount of parmesan cheese as a final touch.
- Place in a pre-heatet
oven 200C (180-190 hot air) for about an hour until goldenon top.
PS. You can sprinkle a little morney sauce between layers to get it more cheesy