Lamb Moussaka with Eggplant and Artichoke Hearts

• olive oil↗

  for frying

• lamb mince1kg kg
• large onions2

  finely chopped

• garlic cloves3

  minced

• canned cherry tomatoes↗2 × 395g консерви cans

  in thick juice

• bay leaves↗2
• cinnamon stick↗1
• dried oregano↗½ ч. л. tsp
• sugar↗дрібка

  pinch

• medium eggplants↗2
• large potatoes700g g
• canned artichoke hearts↗2 × 390g консерви cans

  thoroughly drained (see tips)

• butter↗100g g
• plain flour↗100g g
• milk↗900ml ml
• мускатний горіх↗велика кількість натертого
• тертий грюйер125g
• тертий пармезан25g
• середні яйця↗3

  легко збиті

Step-by-step instructions

1. 1

   Heat 1.5 tbsp olive oil in a large heavy skillet until hot, and sauté the lamb mince until golden brown, about 10 minutes. Then remove the meat with a slotted spoon and transfer to a large bowl. Leave all the oil in the skillet except 2 tbsp, which you pour off.

2. 2

   In the remaining oil sauté the finely chopped onion over medium heat until soft and golden. Add the minced garlic and cook another minute. Then add the canned cherry tomatoes, bay leaves, cinnamon stick, dried oregano, a pinch of sugar and season with salt and pepper. Bring to a boil, reduce heat and simmer for 40 minutes, covered. After that remove the lid and cook until the sauce thickens.

3. 3

   While the meat cooks, slice the eggplants into rounds, and the potatoes into thin slices. In a clean skillet heat 2 tbsp olive oil and fry the eggplant in batches until golden on both sides. Then lower the heat and cook them until tender, season and set aside. Add a little more oil and fry the potatoes in batches until they acquire a pale‑gold color, season and also set aside.

4. 4

   Sauté the artichoke hearts in olive oil over high heat until they develop a light golden crust but do not fall apart. Season to taste.

5. 5

   Remove the bay leaves and cinnamon stick from the meat, taste and adjust seasoning. In a 32 × 23 × 6 cm baking dish layer: first all the potato slices, then half the meat, a layer of eggplant, the remaining meat, and finally distribute the artichoke hearts on top.

6. 6

   Preheat the oven to 200 °C (180 °C with convection, gas 6). In a heavy skillet melt 100 g butter, add the flour and stir until the mixture becomes dry and sandy. Remove from heat and gradually whisk in 900 ml milk, whisking continuously after each addition so the sauce stays smooth. Return the skillet to medium heat, bring to a boil and, stirring constantly, cook until the sauce thickens. Add a generous amount of grated nutmeg, salt and pepper, reduce heat and simmer for another 5 minutes so the flour fully incorporates. Stir in 75 g grated Gruyère and 5 g grated Parmesan until melted. Taste and adjust seasoning if needed, let the sauce cool slightly and whisk in 3 beaten eggs, mixing quickly.

7. 7

   Pour the sauce over the layers in the dish, sprinkle the remaining grated cheese and bake for 30 minutes until the top is golden‑brown and browned. Let the moussaka cool for 10 minutes, then slice and serve.

8. 8

   Enjoy!