The Recipes


Veal Moussaka


4 eggplants
½ cup vegetable oil

Veal Sauce
500g Richmond Valley Veal mince
60ml olive oil
2 brown onions, finely chopped
2 cloves garlic, finely chopped
2 tbsp tomato paste
200ml red wine
1 tin crushed tomatoes
1 tsp sugar
½ tsp cinnamon
Salt & pepper

Béchamel Sauce
450ml milk, warmed
40g butter
40g plain flour
Pinch nutmeg
50g Parmesan
Salt & pepper

To finish
½ cup of cheese, grated



Remove stalks from eggplants and cut into 1cm thick slices. Season with salt and set aside for half an hour. Rinse with water, lightly squeeze out any excess water and pat dry with paper towel. Heat a little vegetable oil in a large frypan and fry the eggplants until golden brown. Remove from pan and place on paper towel to absorb oil.
Veal Sauce

Heat olive oil in a large pan on medium-high heat. Add the onions and cook until soft and lightly brown. Add the garlic, tomato paste and veal mince, stirring well to break up the mince, cook until lightly browned. Add red wine and simmer until reduced. Add tinned tomatoes, sugar, cinnamon and salt and pepper. Bring to the boil, then simmer with the lid for 30 minutes or until most of the liquid has evaporated.
Béchamel Sauce

Melt butter in a large saucepan over low-medium heat. Add the flour, whisking continuously to make a paste. Add warmed milk in a steady stream and keep whisking to prevent lumps. When sauce thickens, add Parmesan and nutmeg and season to taste.
Pre heat oven to 180oC. Grease a large baking dish, approx. 20-30cm (or 4 small individual dishes) and place a layer of eggplant on the base. Pour in the veal sauce evenly. Add a second layer of eggplant, top with béchamel sauce and smooth with a spatula. Finish with grated cheese. Bake for 45-60 minutes or until golden brown. Remove and cool for 10 minutes and serve.