Moussaka

Ingredients

800gm Aubergines 1cm slices
Salt sprinkled
Kitchen paper towels
350ml Vegetable Oil for frying

Boiled potatoes sliced

Cheese Strong Cheddar grated

500gm Minced Beef or Lamb
1 tablespoon Olive oil
1 Onion chopped finely
1 Capsicum pepper chopped
2 cloves of garlic minced
1 tablespoon Tomato puree
1 Tin Tomatoes
Salt and Black pepper
Oregano
Thyme
1 cup Red wine

Step One

Mousaka 1Mousaka 2

Method

800gm Aubergines 1cm slices
Salt sprinkled
Kitchen paper towels
350ml Vegetable Oil for frying

Slice Aubergine and lay on a chopping board. Sprinkle with salt and lay kitchen towels over the top to soak up moisture. This will get rid of the bitter taste you sometimes get from Aubergines. Leave for around 10 minutes before frying. Remove as much of the moisture and salt with the paper towel.

Heat a frying pan and cook on high heat until browned on both side. Set a sieve over a bowl and place cooked Aubergines into the sieve to drain off most of the oil.

Step Two

bolgnaise

Method

Making the bolognaise sauce
Heat a frying pan, add 1 tablespoons of oil medium heat.
ADD:
Chopped onions
Capsicum peppers
Cook on a medium heat until soft.

ADD:
Add minced beef or lamb and fry until cooked and no more clumps.

ADD:
Garlic and fry for further minute

ADD:
Tomato paste and cook until all the mince has changed to a hue of red around 3-4 minutes.

ADD:
Tin tomatoes and cook for 10 minutes crushing tomatoes with back of slotted spoon.

ADD:
Red wine, herbs and salt and black pepper to taste.

Stir and cook on a very low heat until the bolognaise no longer resembles tomatoes lumps (see picture to left is not ready yet), but a think sauce with no liquid at the edges. This may take around 1 hour or even longer. Stir every 15 minutes throughout this part of the cooking.

Step Three

Mousaka 3

Mousaka 4

Method

Layer up your ingredients into a deep sided casserole dish

ADD:
Bolognaise sauce at the bottom

ADD:
Layer of fried aubergines

ADD:
Slices of boiled potatoes

ADD:
Topping of grated cheese

Cook at 200c degree for 45 minutes, until the top os crunchy golden brown.

Serve with a crispy salad with a lemon and olive oil seasoned dressing.

Posted in Eastern European, Recipes.

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