moussaka
(from BlueFinger’s recipe box)
pretty good. only used one egg and a tin of toms instead of paste and stock, zucchini as well as tomato for middle layer – worked ok
Source: http://www.bestrecipes.com.au/recipe/Moussaka-L175.html
Prep time: 40 minutes
Cook time: 50 minutes
Serves 6 people
Categories: beef, eggplant, greek
Ingredients
- 2 medium eggplants
- 5 tablespoons cooking oil
- 2 medium onions, peeled and sliced
- 500 g beef mince
- 2 tablespoons tomato paste
- 1 teaspoon mixed herbs
- ⅔ cup beef stock
- 250 g potatoes, peeled and cooked
- 2 tomatoes
- Salt and pepper
- (Sauce)
- 30 g margarine
- 30 g plain flour
- 30 g grated cheese
- 11/2 cups milk
- 2 eggs
Directions
-
Slice the eggplant and spread on a plate. Sprinkle eggplant with salt and leave for 15 minutes.Rinse and dry.
-
Fry the eggplant in a little oil until brown on both sides and set aside.
-
Heat the remaining oil and cook the onion until soft. Add the mince and cook until browned.
-
Stir in the tomato paste, stock, herbs and seasonings.
-
Bring to the boil. Cover and simmer for 15 minutes.
-
Slice the cooked potatoes and tomatoes.
-
Line the bottom of an oven proof dish with half the eggplant. Pour over half the meat mixture and top with sliced tomatoes.
-
Add the rest of the eggplant, meat and layer with the potatoes.
-
Sauce: Melt the margarine, stir in the flour and gradually blend in the milk. Bring the sauce to the boil, stirring constantly. Beat in the egg yolks and cheese.
-
Whisk the egg whites and fold into the sauce.
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Pour the sauce over the moussaka and bake in a moderate oven for 45 minutes or until golden brown.