This is a twist on a classic, the oregano and chipotle really giving this family favourite some delicious Mexican topspin. It’s always worth keeping a couple of jars of chipotle peppers in adobo sauce in the cupboard: they add a deep, smoky heat to just about anything. Here, they’re a particularly fine complement to the mince and bechamel.
Moussaka with a twist.Credit:William Meppem. Styling by Hannah Meppem
Serves 4
2 large eggplants, cut into 5mm slices
sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil, plus extra for brushing
2 small brown onions, finely chopped
2 tsp cumin seeds, toasted
4 garlic cloves, chopped
4 chipotle in adobo sauce, chillies puréed or finely chopped
500g minced lamb
90g tomato paste
1 tin (400g) chopped tomatoes
¼ tsp ground cinnamon or 1 cinnamon stick
1 tsp caster sugar
1 large handful flat-leaf parsley leaves, chopped
40g parmesan, grated
For the bechamel sauce
50g butter
50g plain flour
500ml milk, warmed
80g parmesan, finely grated
sea salt and freshly ground white pepper
1. Salt the eggplant slices on both sides and set aside for 1 hour, then rinse the slices under running water and pat dry. Brush with a little olive oil and cook in a non-stick frying pan over medium-high heat for 2-3 minutes on each side or until golden. Remove from the pan and set aside. Wipe out the pan.
2. Heat 2 tbsp olive oil in the frying pan and sauté the onion and cumin over low heat for 4-5 minutes. Add the garlic and cook until the onion is soft before stirring in the chilli purée. Increase the heat and add the mince, stir-frying until browned. Season with salt and black pepper, add the tomato paste and cook for 2 minutes.
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3. Stir in the chopped tomato, cinnamon and sugar. Bring to the boil, then reduce the heat, cover and simmer for a few minutes more to firm slightly if necessary. Check the seasoning and remove the cinnamon stick if using one. Fold the parsley through the braise.
4. To make the bechamel sauce, melt the butter in a saucepan, add the flour and stir over low heat for 2-3 minutes or until the mixture is bubbling and grainy. Gradually pour in the warmed milk, stirring constantly, and cook until the mixture starts to boil and thicken. Stir in 80g parmesan and season to taste.
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