Recipes > Moussaka
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Award Winning Quality Meat
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Moussaka INGREDIENTS: 2 large eggplants, sliced lengthways Olive oil 2 large onions, finely diced 2 cloves garlic, chopped 400g can chopped tomatoes 2 tbsp tomato paste 2 tbsp chopped fresh parsley Salt and pepper 60g butter ½ cup flour 2½ cups milk ¹/³ cup grated parmesan cheese METHOD 1.Heat oven to 200°C. 2. Bring a large saucepan of water to the boil. Place the sliced eggplant in the water and simmer for 5 minutes to poach. Remove to a colander and drain well. 3. Heat pan, add 2 tablespoons olive oil, the onion, garlic and lamb mince and cook for 5 minutes. 4.Add tomatoes, tomato paste and parsley. Bring to the boil, then simmer gently for 15 minutes. Season with salt and pepper to taste. 5. Line bottom of baking dish with eggplant. Spoon over meat mixture, then add another layer of eggplant. Continue until baking dish is full or you run out of ingredients. Finish with a layer of eggplant. 6. Melt the butter in a saucepan. Stir in the flour and cook for 1 minute, stirring continuously. Remove from the heat and whisk in the milk until blended. 7. Return to the heat and cook for 3 minutes, stirring until the white sauce thickens. Season with salt and white pepper. Pour sauce over the eggplant layers and scatter with parmesan cheese. Bake for 35 to 45 minutes or until golden brown. Serves 6. |
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