Moussaka
1 hour 15 minutes
This is a dish I love and hope your family will love too! It's very filling and a great way to add more veggies to the kids' plates.
Brian Cullis-Overton
Be the first to make this!
Ingredients
Serves: 4
- Moussaka
- 1 eggplant
- 1 tablespoon salt
- 2 tablespoons oil
- Meat Sauce
- 1 tablespoon butter
- 1 onion, diced
- 250g beef or lamb mince
- 1/4 cup (65ml) tomato paste
- 1/2 cup (125ml) beef stock
- 3 shakes pepper
- 2 tablespoons fresh diced parsley
- Cheese Sauce
- 1 tablespoon butter
- 1 1/2 tablespoon flour
- 1 cup (250ml) milk
- 3 tablespoons cheese, grated
- 1/2 teaspoon salt
- 6 shakes pepper
- 1/4 teaspoon seeded mustard
- Topping
- 2 tomatoes, sliced
- 2 potatoes, mashed
- 1/4 cup fresh breadcrumbs
- 60g cheese, grated
Directions
Preparation:30min ›
Cook:45min ›
Ready in:1hour15min
- Cut eggplant into 1cm slices. Sprinkle with salt and allow to stand for 30 minutes. Drain off water and salt. Wash and pat dry.
- Heat oil in frying pan and fry aubergine until soft and lightly browned. Drain on paper towel.
- Meat Sauce: Heat butter in saucepan and fry onion until light brown.
- Add meat and stir constantly until mixture browns.
- Add tomato paste, stock, pepper and parsley then cover saucepan and cook slowly for 15 minutes stirring frequently.
- Cheese Sauce: In a small saucpan melt the butter then add the flour. Cook gently then add milk gradually and stirring continuously.
- Continue to cook adding the cheese, salt, pepper and mustard until a thick and smooth sauce has developed.
- Moussaka: Preheat oven to 180 degrees C.
- Arrange half of the eggplant slices on the base and sides of an ovenproof dish.
- Spoon some meat sauce over it.
- Arrange the remaining eggplant, potato, tomato and meat mixture in layers.
- Cover with cheese sauce then sprinkle with breadcrumbs and cheese.
- Bake at 180 degrees C for 30 minutes.
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