Try out this delicious Moussaka recipe made with DARI’S Lamb Mediterranean Soup. Adding the soup really boosts the flavour – we do the hard work for you. The result speaks for itself and will please the entire family!
Ingredients
¼ cup olive oil
1 tbsp salt
2 eggplants, sliced 0.5cm thick
4 potatoes, peeled and sliced 0.5cm thick
2 tubs DARI’S Lamb Mediterranean Soup
1 tsp ground cinnamon
50g butter
¼ cup plain flour
2 cups milk
2 egg yolks
Pinch nutmeg
1 cup grated Tasty cheese
½ cup grated Parmesan cheese
Method
- Preheat the oven to 180°C and prepare a baking tray by lining with baking paper.
- Drizzle half of the oil over eggplant slices and sprinkle with salt.
- Heat a large frying pan over medium heat and fry the eggplant slices in batches before placing on the prepared baking tray. Bake for 15-20 min until softened.
- Place potatoes in a pot of salted water and bring to the boil. Boil for 7-8 min or until tender. Strain and set aside.
- Place DARI’S Soup in a saucepan. Add cinnamon and stir to combine. Simmer over medium heat for 15-20 min or until the soup has reduced by a third.
- To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Add the flour and stir to combine. The mixture will resemble wet sand. Continue to cook over medium heat for 3-4 min or until the mixture bubbles and turns golden in colour. Add the milk and stir constantly until the mixture thickens and coats the back of a spoon. Add the egg yolks, nutmeg and most of the cheese, reserving some for sprinkling over the top of the moussaka at the end. Stir to combine.
- Assemble the moussaka in a baking dish by placing the potatoes on the base, followed by a layer of eggplant sliced. Pour over the reduced soup then top with another layer of eggplant slices. Cover with bechamel sauce and sprinkle with reserved cheese.
- Bake for 45 min. Remove from the oven and allow to rest for 15 min before serving.
