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Beef Moussaka

Beef Moussaka is an Australian version of a Greek dish which typically uses Lamb as the meat ingredient.
Moussaka is also referred to as Greek Lasagne because the recipe requires layers of Aubergene instead of pasta.
Lamb and beef ingredients are easily exchanged if you prefer lamb, or your culture is not pre-disposed to beef.
Australians typically refer to Aubergene as Eggplant.

Preparation

Step 1:

Slice the Aubergene 4-5mm thick.
Place a small amount of olive oil in a large frying pan on medium heat, use a napkin to remove excess oil.
Fry Aubergene in batches until golden and place to one side.

Step 2:

Heat the remaining oil.
Add onion and stir until transluscent.
Add the garlic and mix until fragrant, about 30 seconds.
Add mince to the pan and mix until mince is browned and in small lumps.

Step 3:

Add the spices and stir through.
Pour in the crushed tomatoes and 1/3 cup of water.
Stir through and allow to simmer on a low heat until mixture thickens.

Step 4:

Preheat the oven to 180*C and prepare ingredients for the Bechamel Sauce.
Prepare an oven proof baking dish.

Step 5:

Once the meat mixture has thickened, remove from heat and divide into 2 equal parts.
Divide Aubergene into 3 equal parts, and layer 1 portion into base of baking dish.
Place half the mince mixture on top of the Aubergene.
Now layer the the 2nd portion of Aubergene into the dish.
Repeat the sequence with the rest of the mince, and finally the last portion of Aubergene.

Bechamel Sauce:

Melt the butter in a small saucepan over medium heat.
Add flour and stir until bubbling.
Gradually combine milk into mixture and simmer until thickened.
Pour over contents of baking dish, smooth roughly and garnish with grated cheese.
Bake in oven until crust is golden.

Serving Suggestion:

Allow Moussaka to rest 15 minutes before serving.
Crusty bread, fresh salad and lots of lemon wedges are classic accompaniments to this favourite recipe.
Serves 4, unless you go back for more.