- TM 31
Ingredients
Vegetables
- 2 large eggplants, sliced thin
- 2 large sebago potatoes, peeled and sliced thin
Lamb Bolognese
- 3 tablespoon olive oil
- 1 brown onion
- 2 garlic cloves
- 500 grams lamb mince
- 1 tsp dried oregano
- 1 tbsp rosemary, chopped
- 600g tin crushed tomatoes
- 1 cinnamon quill
- pinch grated nutmeg
- pinch sea salt
- pinch cracked pepper
- 2 tbsp tomato paste
Bechamel
- 100 grams Butter
- 100 grams Gluten free plain flour
- 800mL full cream milk
- 100 grams kefalograviera cheese, cubed
- 1 egg
- pinch cinnamon
- extra kefalograviera for grating
Accessories you need
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Varoma -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Chop onion, garlic and rosemary in mixing bowl 3 sec/speed 7. Scrape down sides of bowl.
- Add oil sauté for 3 minutes/Varoma/speed 1.
- Add mince and cook 10 min/100C/reverse mode/speed 1.
- Add crushed tomato, tomato paste, oregano, nutmeg, cinnamon quill, salt, pepper and cook 15 - 20 min on 100C/reverse mode/speed 1. Adjust seasoning if necessary. Remove sauce and clean bowl.
- Salt the eggplant slices. Pan fry the sliced eggplant in a medium - hot frypan with a drizzle of olive oil. Drain on a paper towel.
- Place 500g water in the mixing bowl and steam potato slices in the Varoma on Varoma/speed 2/15-20 min or until tender.
- For the béchamel, place cubed cheese in mixing bowl and grate 10 sec/speed 8. Add flour,milk,butter and seasoning into mixing bowl and cook 7 min/90C/speed 4, or until desired thickness is achieved. Add egg and mix 10 sec/speed 4.
- To assemble oil one rectangular casserole dish or 6 x mini baking dishes. Lay eggplant on base. Add layer of lamb bolognese on top of eggplant. Place potato slices on meat sauce and cover with béchamel. Grate with extra kefalogaveria cheese.
- Bake in preheated oven at 200C for 40 minutes or until golden.
Tip
You can layer moussaka the night before and keep refridgerated until ready to cook in the oven the next day.
Thermomix Model
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Recipe is created forTM 31
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Comments
Smart Cookie:
Thanks for the advice. I steamed sweet potatoes
Fantastic thank you. I added wine, but it made it too runny, still very delicious. Maybe next time simmer it off longer. I thought the topping would be too runny, but it stiffened up beautifully on cooking. A huge hit with the family.
Norm
Hello there - very nice thank you - I steamed the potatoes in the varoma as the sauce was cooking - worked fine and one less step
I've made this twice now - a really nice recipe - thank you
Hi
Can this also be frozen?
karenemblin: thank you
Thank you from Thermomishes
Thanks for sharing this. Made a really nice Moussaka
Absolutely loved this dish, it was so tasty, rich and full of flavour. Thank you for a great recipie
Yum!! I didn't steam the potatoes. Cut them very thin and they cooked well. I forgot the egg through the bechamel sauce at the end so mine was a tad runny but the flavours were delicious and I'd definately make again!
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