Friday Supper: Moussaka served with Excelsior Merlot

This is a great family classic. Make it a day ahead if you have time as it tastes even better the next day – it also freezes very well as insurance against last minute guests! Serve with Excelsior Merlot.

Why is this the right wine choice? Merlot is a friend of everyday home-style dishes. It works particularly well with Moussaka and vibrant Mediterranean dishes.

To serve 6 you will need:

  • 1 onion, finely chopped
  • olive oil
  • 1 garlic clove, crushed
  • 750g minced lamb
  • 1 tsp cinnamon
  • 100ml white wine
  • 400g tin plum tomatoes
  • 2 tbsp chopped parsley
  • 2 aubergines, sliced
  • 600ml milk
  • bay leaf
  • 4 black peppercorns
  • 75g butter
  • 75g flour
  • 4 potatoes, peeled, boiled and sliced
  • 2 eggs (free range if possible)

What to do:

  1. Fry the onion in a little oil until soft, then add the garlic. After a minute, add the mince and brown, breaking up any lumps.
  2. Add the cinnamon, wine and tomatoes, simmer for 30 minutes, bubble off any excess liquid and stir in the parsley.
  3. Meanwhile, brown the aubergines in a little oil on both sides then drain on kitchen paper.
  4. Bring the milk to a simmer with the bay leaf and peppercorns.
  5. Heat the butter in a pan, stir in the flour and gradually add the milk, stirring continually until you have a smooth sauce. Strain and season.
  6. Heat the oven to 180C/fan 160C/gas 4. Layer the cooked meat sauce and aubergine in an ovenproof dish, top with the potatoes and season.
  7. Whisk the eggs into the white sauce and spoon over. Bake for 30-40 minutes until brown.

Adapted from Olive Magazine

 

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