Moussaka (Brinjal and mince bake)

Recipe from: 9/1/1999 12:00:00 AM
Ingredients 15
Servings 6
Time 45 minutes

Ingredients

  • 50
    ml
    olive oil
  • 2
    medium onions, chopped
  • 500
    g
    lean beef mince
  • 410
    g
    can chopped tomatoes
  • 250
    ml
    dry white wine
  • 2
    ml
    ground cinnamon
  • 5
    ml
    dried origanum
  • 2
    aubergines, sliced, salted and drained
  • 40
    g
    butter
  • 60
    ml
    flour
  • 750
    ml
    milk
  • 300
    ml
    fresh breadcrumbs
  • 60
    g
    grated Parmesan cheese
  • 3
    large eggs, lightly beaten
  • 10
    ml
    lemon juice
 

Method

1 hour 30 minutes
 
Heat 15 ml oil in a saucepan and sauté; onions until soft. Add mince and cook over a high heat, stirring continuously, until liquid has evaporated. Add tomatoes, wine, cinnamon and origanum. Simmer for 20 minutes, stirring occasionally. In the meantime, heat half the remaining oil in a frying pan and brown brinjal slices on both sides. Add more oil when necessary. Set aside. Heat the butter in a saucepan. Stir in flour. Add milk gradually, stirring continuously until thick. Cool. Scatter half the breadcrumbs over the bottom of a greased ovenproof dish. Stir the remaining breadcrumbs into meat mixture along with half the cheese and one egg. Stir remaining cheese, eggs and lemon juice into the white sauce. Arrange half the brinjals in the ovenproof dish. Top with meat and remaining brinjals and cover with sauce. Bake in preheated 180 °C oven for one hour.
 

Read more on: bake  |  beef
 

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