Moussaka

Ingredients

2 kg large round aubergines
1 kg mince meat
1/2 c oil
2 large onions, finely chopped
1 can tomatoes, pureed
2 tbsp ginger garlic paste
1/2 c dry white wine
salt, pepper, dried mixed herbs
grated kefalotiri or cheddar cheese
2-3 portions white (bechamel) sauce
oil for frying

Method

Wash and cut aubergines into large thin slices. Salt, place a weight on top and leave them to drain for 1/2 hr. Heat oil in a frying pan and fry the aubergines. Drain on paper.

Heat a little oil in a pan. Saute onions till brown. Add ginger garlic paste and after a few seconds, add the mince. Brown the mince.

Add wine. Add tomatoes, salt, pepper and herbs. Cook till moisture has evaporated and mince has cooked.

Grease a roasting tin or an oven-proof dish. Make 1 layer of aubergines, then grated cheese, then mince, then aubergines, then grated cheese, then white sauce and then cheese again. You can increase the number of layers in the same order.

Bake in a moderate oven (180C) for 20-30 min, till the cheese has melted and the top is bubbling and golden brown.

Cut into squares and serve.

Note : As a variation, sliced and fried potatoes can be used in place of aubergines.

[Home] [Party Food Themes] [Write to Iena] [Sign GuestBook] [View GuestBook]