Moussaka with Halloumi Bechamel
INGREDIENTS
Vegetable Layer
500g aubergine/eggplant (0.5cm rounds)
500g courgette/zucchini (0.5cm rounds)
500g potatoes (0.5cm rounds)
3 teaspoons dried oregano
3 teaspoons dried thyme
8 tablespoons olive oil
1 teaspoon salt
1 teaspoon coarse black pepper
Mincemeat Layer
5 tablespoons olive oil
2 onions, diced
6-8 cloves garlic, minced
1kg mince (veal or a mix of pork/beef or lamb, or beef). Vegetarian option: 500g finely chopped mushrooms and 400g tinned lentils
1 teaspoon ground cinnamon
4 tablespoons fresh parsley, roughly chopped
2 tablespoons tomato paste
400g plum tomatoes
400ml of stock
2 teaspoons dried oregano
2 teaspoons dried thyme
3 sprigs of fresh oregano leaves
3 sprigs of fresh thyme
1 fresh bay leaf
Salt and pepper to taste
Bechamel Layer
90g butter
125g plain flour
1500ml full-fat milk, lukewarm
1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
250g / 1 block of halloumi, finely grated
salt and white pepper to taste
2-3 sprigs of fresh or dried thyme
3 tablespoons breadcrumbs
METHOD
Preheat your oven to 200C fan.
Add the olive oil, dried thyme, dried oregano salt and pepper to a large bowl, then add the sliced potatoes, courgette and aubergine and mix until your vegetables are evenly coated with the olive and herbs.
Fill up your tray (mine is 6cm deep, 33cm long and 30cm wide) with the vegetables by lining them up slightly upright next to each other. Cover with foil and bake for 30 minutes, until your vegetables have softened.
Meanwhile, start making your mincemeat layer. Add 5 tablespoons of olive oil to a large pan and saute your diced onions on medium heat, stirring often for around 10 minutes until they have softened and turned translucent. Add your garlic and stir in for a couple of minutes, until aromatic.
Next, you’re going to add your mince or mushrooms and lentils if you’re making the vegetarian version and cook on high heat. Once your mincemeat has browned, stir in the cinnamon and chopped fresh parsley, then the tomato paste, stir well, and pour in the plum tomatoes, breaking them up with a wooden spoon, then add the stock, oregano, thyme, bay leaf and seasoning. Bring to a boil, turn the heat down and bring it to a simmer and cook for 20-25 minutes until reduced and you’ve got a thick sauce.
Once your vegetables in the oven have softened, remove the foil and bake for another 25-30 minutes, until they are cooked through and crispy on top.
To make the halloumi béchamel, melt the butter in a large saucepan on medium heat and stir in the flour. Continue whisking on medium heat until you form a paste and can smell a nutty, burnt-butter aroma. Gradually pour the lukewarm milk, about half a cup at a time, continuously whisking until all the milk has been absorbed. Repeat until you’ve used all the milk and your béchamel has thickened. Stir in the ground cinnamon, cloves and half of the grated halloumi, and season with salt and white pepper to taste.
Once your vegetables have cooked through, remove them from the oven and layer the mincemeat on top, spread evenly, and then pour over the bechamel sauce. Smooth and sprinkle the rest of the grated halloumi on top, and scatter breadcrumbs and a few sprigs of fresh thyme.
Bake for 40-45 minutes at 180C, increasing to 200C for the last 10 minutes until bubbling and golden. Remove from the oven and leave to cool for at least 20 minutes before serving.
