Classic moussaka

Recipe from: 13 March 2015
recipes, beef, bake

Ingredients 19
Servings 4
Time 00:20

Ingredients

  • 15
    ml
    Oil
  • 1
    onion, chopped
  • 500
    g
    beef topside, minced
  • 2
    carrots, peeled and chopped
  • 1
    sweet potato peeled and chopped
  • 2
    cloves garlic crushed
  • 10
    ml
    cinnamon
  • 5
    ml
    allspice
  • 5
    ml
    ground coriander
  • 185
    ml
    beef stock
  • 1
    can tomatoes
  • 125
    ml
    red wine or stock
  • 2
    aubergines sliced into 5mm rounds
  • TOPPING:
  • 175
    ml
    natural yogurt
  • 250
    g
    ricotta or plain cottage cheese
  • 2
    eggs
  • 100
    g
    feta cheese, crumbled
  • 30
    ml
    chopped fresh parsley
 

Method

01:00
 

Preheat oven to 200 °C.

Heat 15ml oil in a large frying pan and fry the onion and meat until browned. Add the carrots, sweet potato, garlic and spices and cook for a couple more minutes.

Add the stock, tomatoes and wine, then simmer slowly for 15-20min until slightly reduced and all the vegetables are cooked through. Check seasoning.
Place the aubergines on a lightly-oiled baking sheet, brush with oil and season with salt and freshly ground black pepper. Bake in the oven for about 20 min until deep golden brown. Remove aubergines from oven and turn it down to 180°C.
Layer the mince and aubergines in shallow gratin dish. Mix together all the topping ingredients, except parsley and spoon over the top.
Bake for about 20 minutes or until golden and bubbling. Sprinkle parsley over and serve.

Recipe reprinted with permission of Chalmar Beef.
 
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Read more on: bake  |  beef  |  recipes
 

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