Cape moussaka

Recipe from: 5/22/2003 12:00:00 AM

Ingredients 27
Servings 9
Time

Ingredients

  • 2
    large potatoes, peeled
  • 1
    large aubergine, sliced and sprinkled with salt
  • 15
    ml
    olive oil
  • 1
    large onion, finely chopped
  • 5
    garlic cloves, crushed
  • 1
    kg
    mince
  • 410
    g
    (1 can) chopped tomatoes
  • 115
    g
    (1 can) tomato paste
  • 30
    ml
    finely chopped fresh parsley
  • 15
    ml
    finely chopped fresh thyme
  • 15
    ml
    finely chopped fresh coriander
  • 5
    ml
    ground coriander
  • 1
    ml
    nutmeg
  • pinch ground cumin
  • 3
    ml
    cayenne pepper
  • 60
    ml
    dry red wine
  • WHITE SAUCE
  • 1
    Litres
    milk
  • 1
    bay leaf
  • 4
    cardamom pods
  • 125
    ml
    butter
  • 125
    ml
    cake flour
  • salt and freshly ground black pepper
  • 1
    extra-large egg, whisked
  • 150
    ml
    grated Cheddar cheese
  • 100
    grated Parmesan cheese
  • 5
    ml
    ground coriander
 

Method

 
Preheat oven to 180 °C and grease a large ovenproof dish with margarine.
Boil the potatoes until just done.
Rinse the brinjal slices under cold running water amd pat dry.
Heat the olive oil in a large pan and fry the brinjal slices until done.
Slice the potatoes and arrange in the bottom of the prepared dish.
Sauté the onion and garlic in the same pan until done.
Add the mince and fry until done.
Add the tomatoes and tomato paste, herbs, spices and red wine and simmer until done.
Spoon the meat mixture on top of the potato slices and arrange the brinjal slices on top.
While cooking the meat, make the white sauce.
Place the milk, bay leaf, cardamom pods and nutmeg in a pot and bring to the boil.
Remove from the heat and leave to stand for 10 minutes.
Remove the bay leaf and cardamom.
Melt the butter in a saucepan and stir in the cake flour.
Heat and stir until cooked, about 1 minute.
Add the hot milk a little at a time, stirring continuously.
Bring to the boil and simmer, stirring all the time, until the sauce thickens.
Remove from the heat, season and beat in the whisked egg.
Spoon over the brinjal layer.
Sprinkle the grated cheese on top.
Bake for 30 minutes.
Serve with a tomato and onion salad.
 

Read more on: bake  |  beef  |  sauté  |  shallow-fry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.