Lamb and Aubergine Moussaka
The wonderful Kate Fay has added Spanish flair to a traditional moussaka using the spectacular combination of smoked paprika and pimiento peppers. Super saucy and packed full of smoky flavour, we can't get enough of this twist on a truly classic dish, and it's gluten-free. Serve on its own or with a fresh green salad.
2 medium eggplants, cut diagonally into 5mm slices
Sal de Añana spring salt
Pons Janiroc extra virgin olive oil (EVO)
500g lamb mince
1 tsp cumin seeds
1 tsp ground cinnamon
2 Tbsp fresh oregano, finely sliced (or 1 Tbsp dried oregano)
1 onion, finely sliced
2 cloves garlic, minced
530g jar Sabato pasta sauce with basil
Freshly ground black pepper
225g jar El Navarrico sliced pimientos
500g pouch Sabato smoked paprika & gruyère béchamel sauce, defrosted
50g freshly grated Grana Padano, to serve
Preheat oven to 180C. Salt the aubergine slices on both sides and leave for 30 minutes to remove excess fluid. Wash the salt off the aubergine slices and pat dry. Heat a little EVO in a chargrill pan over high heat. Grill the aubergine slices in batches for 2-3 minutes on each side, until charred, drizzling with EVO oil before flipping. Set aside.
Heat a little EVO in a large frying pan over high heat. Sauté lamb mince until browned all over, and season with salt. Add the cumin, cinnamon, and oregano to the lamb and continue to cook for another few minutes, stirring occasionally. Set aside.
Heat a little EVO in a large saucepan over medium heat. Sauté the onion and garlic for approx. 5 minutes until soft, then add the pasta sauce.
Season with salt and pepper and simmer for 2-3 minutes. Add the seasoned mince to the pasta sauce and continue to cook for a further 10 minutes, stirring occasionally.
Arrange a layer of chargrilled aubergine on the base of a baking dish, spoon over half of the sauce mixture, and scatter with half the sliced pimientos. Repeat with the same layering, then spread the béchamel sauce over the top and sprinkle with grated Grana Padano.
Bake in the oven for approx. 35 minutes, until hot and lightly browned.
Note: For a vegetarian alternative, replace the lamb mince with 800g of diced button mushrooms.
Recipe courtesy of Kate Fay