What better dish to serve in preparation for Halloween?! A scary movie and a serving of Texas Chainsaw Moussaka for a spooky Friday night in!
The Texas Chainsaw Massacre was so violent that it was banned across many countries. My moussaka is far less terrifying for any part-time cook. But with so many slices of eggplant (aubergine) and potatoes required, a chainsaw wouldn’t go astray. But, then again, the sound of the two-stroke engine in the kitchen might seem like overkill.
4 large potatoes, peeled and cut into ½ in (1cm) slices
2 eggplants (aubergines), cut into ½ in (1cm) slices
4 tablespoons olive oil
1 onion, chopped
1 ¼ lb (600g) ground (minced) lamb
2 garlic cloves, chopped
1 teaspoon ground coriander
1 teaspoon dried cilantro (coriander)
1 teaspoon ground cumin
2⁄3 cup (150ml) red wine
14oz (400g) can chopped tomatoes
2 tablespoons tomato paste (puree)
1 ½ cups (350ml) Greek yogurt
1 ¾ cups (180g) grated Cheddar cheese
Salt and freshly ground black pepper
PREPARATION TIME 25 MINUTES
COOKING TIME 1 HOUR
Cook the potato slices in a large saucepan of boiling salted water for 12 minutes or until just tender. Drain the potato slices, place on a large plate or tray, and leave to cool.
Meanwhile, preheat a grill pan over a high heat. Drizzle half the olive oil over the eggplant (aubergine) and grill for 4 minutes on each side or until charred. Remove from the grill pan and set aside.
Heat the remaining oil in a large, heavy-based, deep-sided skillet (frying pan) over a medium-high heat. Add the onion and sauté for 5 minutes or until soft. Add the lamb, garlic, herbs, and spices. Fry for 10 minutes or until the meat has completely browned. Add the wine, tomatoes, and tomato paste (puree), and season with salt and pepper. Stir to combine.
Bring to a simmer and cook for 20 minutes. Meanwhile, preheat the oven to 375ºF/190ºC/Gas 5.
Arrange some of the potato slices in an even layer on the base of a deep ovenproof dish. Add some of the eggplant to create a second layer, and then some of the lamb mixture to create a third layer. Repeat to create more layers of potatoes, eggplant, and the lamb mixture, and finish with a layer of eggplant.
Mix the eggs, yogurt, and cheese together in medium bowl and season with salt and pepper. Pour the mixture over the eggplant and transfer the dish to the oven. Bake for 35 minutes or until golden. Remove from the oven and leave to rest for 5 minutes before serving.
If you're a film lover and a foodie, you'll love more of the recipes (and puns!) from The Lambshank Redemption by Lachlan Hayman.