JamieOliver.com
moussaka
Preheat oven to 180°C. Heat a lug of olive oil and fry the onions for about 10 minutes until soft, but not coloured. Add the garlic and cook for another minute or two. Turn the heat up, then add the lamb and brown for a few minutes, keeping it moving round the pan and breaking up any lumps if you need to.Stir in the spices, oregano, Aubergine and Olive Pasta Sauce, chopped tomatoes and wine. Season well and simmer for an hour.
Meanwhile, chop your aubergines up into nice 3cm thick chunks. Place them on a baking tray and sprinkle with oil, sea salt and pepper. Toss together, then place in the oven and roast for 30-40 minutes until golden.
To make your topping, simply mix the ricotta, crème fraîche, egg yolks, nutmeg and one handful of Parmesan in a bowl until you’ve got a nice, smooth mixture. Season and set the remaining Parmesan aside.
To assemble your moussaka, cover the base of a baking dish (approx. 25cmx20cm) with half of the mince then cover this with a layer of aubergine chunks. Repeat the layers, then spoon over the ricotta topping, and sprinkle with the remaining Parmesan.
Bake in the oven for an hour, until bubbling and golden. Serve with a nice crisp salad and fresh bread.
Ingredients
• 1 jar of aubergine and olive pasta sauce• olive oil
• 2 medium onions, peeled and roughly chopped
• 2 cloves garlic, peeled and finely chopped
• 500g minced lamb
• 1 level teaspoon cinnamon
• ½ teaspoon allspice
• 1 teaspoon oregano
• 1 x 400g tin chopped tomatoes
• a small wineglass of red wine
• 2 medium-sized firm aubergines
• sea salt and freshly ground black pepper
For the ricotta topping:
• 250g ricotta
• 250g crème fraîche
• 2 egg yolks, preferably free-range or organic
• ¼ nutmeg, freshly grated
• 2 big handfuls of grated Parmesan cheese
8 comments
1. keerat Tue 11 Nov 2008 19:12
hey jamie... would you know a recipe for vegetarian moussaka? like one with cottage cheese and aubergines? and yes.. i do agree.. the pic isn't very appetizing.. it would've had a more homely feel (specially since it's all leaking in the way it DOES happen) if you'd had the base a little more warm like some reds, wood etc.. :) anyways, will look out for the desired recipe.
cheers!
cheers!
2. Ari Tue 14 Oct 2008 06:44
Jamie,
Where on earth did you come up with this? It's mousakka inspired but not mousakka. Then again you call it a mighty mousakka an not mousakka. Jamie your ideas have made me the queen of roasts but your mousakka is just not right.
Like the Italians we Greeks don't like deviations from the aithentic way our mothers/grandmothers made things.
Where on earth did you come up with this? It's mousakka inspired but not mousakka. Then again you call it a mighty mousakka an not mousakka. Jamie your ideas have made me the queen of roasts but your mousakka is just not right.
Like the Italians we Greeks don't like deviations from the aithentic way our mothers/grandmothers made things.
3. Dee Mon 13 Oct 2008 15:10
yep, it's not the best recipe of moussaka. Real dish from Greece much better for look and for taste
4. rosemarie marcopouliotou Sat 11 Oct 2008 20:34
This is not the recipe for the Moussaka my mother taught me to cook.
You should visit Greece in your next trip.
I will try to find the original recipe, translate it in English and I will sent it to you. Try it and you will understand "the mighty moussaka" power,
Thank you for reading this comment
Rosemarie Marcopouliotou, Athens Greece
You should visit Greece in your next trip.
I will try to find the original recipe, translate it in English and I will sent it to you. Try it and you will understand "the mighty moussaka" power,
Thank you for reading this comment
Rosemarie Marcopouliotou, Athens Greece
5. Jennifer Thu 09 Oct 2008 05:07
Just read such "stupid and ignorant comments"; evident, they have never been exposed to good food and cooking from whence ever.
Wasting good time on people like those. I am a good home cook, and that dish makes you feel soooooo good, especially as cooks/chefs KNOW WHAT THEY ARE DOING. Apparent, they would have no idea how a crumble can overturn in its ramekin either !!
jen
Wasting good time on people like those. I am a good home cook, and that dish makes you feel soooooo good, especially as cooks/chefs KNOW WHAT THEY ARE DOING. Apparent, they would have no idea how a crumble can overturn in its ramekin either !!
jen
6. Ana Sun 21 Sep 2008 16:03
Doesn t look the best at this picture , don t no why did you put it this way...., but it s very tasty....Perhaps you should try it anyway David.
7. jennifer dalgleish Sat 20 Sep 2008 00:13
can a use normal pasta sauce?..instead of the jamie oliver stuff...as we don\\\\\\\'t get it in Canadian stores.????
8. david woodgate Mon 08 Sep 2008 09:32
ewww what are you looking at,
thats discusting, it looks smelly
thats discusting, it looks smelly