48 lines
2 KiB
Markdown
48 lines
2 KiB
Markdown
# Moussaka
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### Ingredients
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* 340 grams aubergine
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* salt
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* black pepper, fresh ground
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* 6 tablespoons olive oil
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* 1 large onion, finely chopped
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* 675 grams minced lamb
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* 150 milliliters white wine
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* 150 milliliters water
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* 1 cloves garlic, crushed
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* 400 grams canned tomatoes
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* 2 tablespoons fresh parsley, chopped
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* 2 teaspoons fresh oregano, chopped
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* ground cinnamon
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* 225 grams flouy potatoes, peeled
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* 200 milliliters Greek yoghurt
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* 1 pieces egg, beaten
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* 4 tablespoons Parmesan, grated
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### Directions
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Remove the stalk from the aubergine then cut into slices 6mm thick. Salt the slices on both sides then leave in a colander for 30 minutes to degorge.
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Place 2 tablespoons of the oil in a small saucepan, add the onion and sweat over a low heat until soft. Add the garlic and cook for 1 minute.
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Heat 2 tablespoons of oil in a saute pan and brown the mince in small batches, taking care not to overload the pan. Mix together the wine and water and use a little to deglaze the pan between batches. Reserve the deglacage. Place the browned mince in a sieve over a bowl to drain off the excess fat.
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Combine the onion. garlic, browned meat, tomatoes, remaining water and wine, deglacage, parsley, oregano and cinnamon in a large saucepan and simmer for 45 minutes.
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Boil the potatoes until tender, drain cool and cut into slices 6mm thick.
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Preheat the grill. Rinse the aubergine slices and pat dry on absorbent kitchen paper. Brush on both sides with the remaining oil and grill until browned.
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Preheat the oven to 180C (gas 4).
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Place a thin layer of the meat sauce in a shallow ovenproof dish. Arrange a layer of aubergine slices on the sauce, then a thin layer of sauce and a layer of potatoe slices. Continue layering, finishing with a layer of sauce.
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Mix together the yoghurt, egg, and Parmesan. Spread over the moussaka (the dish can be made 1 day in advance and refrigerated at this point).
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Bake for 45 minutes, until golden brown on top and hot in the centre.
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### Meta
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author: Leiths Cookery Bible
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tags: Meat
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