Moussaka
Ingredients
1-2 tsp oil
1 large eggplant, cut in 1 cm slices
400g lamb or beef mince
2 onions, peeled and diced
2 cloves garlic, crushed
1 capsicum, deseeded and chopped
½ tsp ground allspice
500g good pasta sauce
1 cup breadcrumbs
1 cup grated tasty cheese
Description
This classic Middle Eastern dish is an excellent recipe to start with if you have not tried cooking eggplant. Alternatively, use courgettes, marrow, potatoes, silver beet or spinach instead of the eggplant. The white stalks of silver beet are fabulous used as the base.
Method
Heat oil in a heavy based pan and cook eggplant slices until golden brown.
Arrange in the base of a greased ovenproof dish, or individual ramekins.
Add more oil to pan if necessary.
Brown mince, and then add onions, garlic and capsicum.
Cook for 5 minutes or until vegetables are beginning to brown.
Add allspice and pasta sauce, cover and simmer, stirring occasionally for 20 minutes or until the meat is tender and nearly all the liquid has evaporated.
White Sauce:
Place milk powder, flour, nutmeg and freshly boiled water in a heatproof bowl and beat well until smooth and creamy.
Add egg and beat again.
Preheat oven to 180°C.
Combine the breadcrumbs and cheese. Sprinkle half over the eggplant.
Spoon the meat sauce over the breadcrumbs.
Add the white sauce.
Sprinkle with remaining breadcrumb and cheese mixture.
Bake in preheated oven for 20-30 minutes or until golden brown on top.
The moussaka will set during baking, making it easy to cut and serve.
Variation: Replace eggplant with enough sliced vegetables to provide a generous layer in the container.
Categories
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