Summer Moussaka with Grilled Aubergine

Name: Summer Moussaka with Grilled Aubergine
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Ingredients: 2 large aubergines, sliced into 0.5 cm rounds; 500 g minced lamb (or minced beef); 1 large onion, finely chopped; 3 garlic cloves, finely chopped; 400 g canned peeled tomatoes; 2 tablespoons tomato purée; 1 teaspoon dried oregano; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; Salt and black pepper to taste; 3 tablespoons olive oil; 50 g butter; 50 g plain flour; 500 ml whole milk; 100 g grated Parmesan cheese; 2 egg yolks

A rich, layered moussaka with fragrant aubergine, spiced minced lamb and a creamy béchamel sauce – a classic from the Mediterranean kitchen that will grace any table.

Prep30 min
Cook60 min
Total90 min
Servings4 servings

Ingredients

2 large aubergines, sliced into 0.5 cm rounds
500 g minced lamb (or minced beef)
1 large onion, finely chopped
3 garlic cloves, finely chopped
400 g canned peeled tomatoes
2 tablespoons tomato purée
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Salt and black pepper to taste
3 tablespoons olive oil
50 g butter
50 g plain flour
500 ml whole milk
100 g grated Parmesan cheese
2 egg yolks

Preparation

Sprinkle the aubergine slices generously with salt and leave them to stand for 15 minutes so they release their moisture. Pat them dry with kitchen paper and brush lightly with olive oil on both sides.
Preheat the bakeVIA mini oven to 220 degrees Celsius. Arrange the aubergine slices in a single layer on the baking rack or tray and roast for 12 to 15 minutes until they are soft and lightly golden. Remove from the bakeVIA mini oven and set aside.
Heat 2 tablespoons of olive oil in a pan over medium heat and sauté the onion for 3 minutes until translucent. Add the garlic and cook for a further 1 minute, then add the minced meat and fry, breaking it up, for 5 minutes until cooked through.
Stir the tomato purée, peeled tomatoes, oregano, cinnamon and allspice into the meat mixture. Allow the sauce to simmer gently over low heat for 15 minutes until it has thickened well. Season to taste with salt and pepper.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and stir vigorously for 1 minute, then add the milk a little at a time, stirring constantly until the sauce is smooth and thickened. Let the sauce simmer gently for 3 minutes, remove from the heat and stir in the egg yolks and three-quarters of the Parmesan cheese. Season with nutmeg, salt and pepper.
Reduce the bakeVIA mini oven to 180 degrees Celsius. Assemble the moussaka in a greased baking dish of approximately 25 x 20 cm: start with a layer of aubergine, followed by half of the meat sauce, then aubergine again, the remaining meat sauce and finish with a final layer of aubergine on top.
Pour the béchamel sauce evenly over the top layer of aubergine and sprinkle with the remaining Parmesan cheese. Place the dish in the bakeVIA mini oven and bake the moussaka for 35 to 40 minutes until the top is golden brown and bubbling. Allow the moussaka to rest for 10 minutes after baking before cutting into it, so that the layers hold together firmly.