Lamb Moussaka with Red Pesto Sauce

INGREDIENTS – MOUSSAKA
3 eggplants, trimmed both ends and cut into 1/2 inch thick slices
½ cup extra virgin Greek olive oil
2 large onions, chopped
2 pounds ground lamb
2 cups red pesto sauce
I bunch fresh oregano, chopped, some leaves reserved for salad
1 cup red wine
1 cup Greek yogurt
4 eggs, beaten
4 ounces Parmigano Reggiano Cheese, finely grated

INGREDIENTS -RED PESTO SAUCE
½ cup sun-dried tomato, drained and chopped
2 cups fresh basil leaves (loosely packed)
4 cloves fresh garlic
1⁄2 cup fresh grated parmesan or romano cheese
1⁄2 cup pine nuts or 1⁄2 cup walnuts
1⁄2 cup olive oil
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper

DIRECTIONS – RED PESTO SAUCE
In a food processor or blender, blend the tomatoes, basil and garlic.
Add the grated cheese, nuts and 1/4 cup olive oil; blend well.
Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
Store in the refrigerator until use.

DIRECTIONS – MOUSSAKA
Preheat the grill to high
Place eggplant slices on the grill in a single layer
Mix the oil with a little salt and freshly ground black pepper
brush half of the eggplant
Grill for 3 4 minutes, or until golden
Turn the slices
brush with the remaining oil and cook for a further 3 4 minutes, or until golden
Put it aside
Preheat the oven to 375°F
add the onion and lamb and fry gently for 10 minutes until browned
Add the pesto, oregano, red wine or stock and some freshly ground black pepper
Simmer for 2-3 minutes or until piping hot
Arrange a third of the grilled eggplant slices in the base of a 1 8 litre, shallow ovenproof dish
Spoon half the meat sauce over the top
Layer with half the remaining slices and the rest of the sauce
Place the rest of the slices on top
Beat together the yogurt, eggs and all but 2 tablespoons of the cheese
Spread over the eggplants and sprinkle with the reserved cheese
Bake for 40 minutes or until golden brown and piping hot
Serve with a salad of chopped tomatoes and cucumber, sliced red onion, feta, Kalamata olives and the reserved oregano leaves, dressed with a little extra virgin Greek olive oil and lemon juice

Lamb Moussaka with Red Pesto Sauce

See all of our video recipes on our YouTube channel