Mousakka

Moussaka Delia Smith

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.

Moussaka Delia Smith

Moussaka Delia Smith

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.

Moussaka Delia Smith

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!

Moussaka Delia Smith

Moussaka Delia Smith

Moussaka Delia Smith

Moussaka Delia Smith

Moussaka Delia Smith

Adding ricotta cheese and an egg to the bechamel sauce thickens it a lot so it serves like a dream!

Moussaka Delia Smith

Moussaka Delia Smith

Moussaka Delia Smith