Mousakka is one of my all-time favourite classic meals. The dish itself isn’t overly complicated, but it does take a while to do. A housemate at university may have forgotten just how long it takes and had to miss a few lectures. (Ahem). This is Delia Smith’s Moussaka with Roasted Aubergines and Ricotta, from her ever-used Delia’s Complete How To Cook book. I serve mine with some leaves, balsamic and a glass of white.
One of the key steps is to dry out the aubergines. This involves adding salt to the aubergines to draw the excess moisture out, and then placing a weight over them, preferably using a colander. Turns out I don’t have a colander, just a sieve, so this was my method.
I do have roasting tins though!
For whatever reason, I don’t like red wine. I have a does-what it says on the label bottle of red in the house for cooking!
Adding ricotta cheese and an egg to the bechamel sauce thickens it a lot so it serves like a dream!