Mouth-watering moussaka

Recipe from: 10/1/2002 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • 3
    medium aubergines
  • 3
    medium potatoes
  • 50
    ml
    flour
  • oil for frying
  • 45
    ml
    oil
  • 2
    onions, chopped
  • 2
    cloves garlic, crushed
  • 750
    g
    minced meat
  • 410
    g
    can tomatoes, chopped
  • 115
    g
    can tomato paste
  • 2
    ml
    origanum
  • 5
    ml
    cinnamon
  • salt and freshly ground black pepper
  • Cheese custard
  • 30
    ml
    margarine
  • 45
    ml
    flour
  • 300
    ml
    milk
  • salt and pepper to taste
  • 250
    ml
    grated Cheddar cheese
 

Method

 
Slice brinjals into 5 mm rings, sprinkle with salt and allow to stand for 30 minutes.
Peel and slice potatoes.
Pat vegetables dry and toss in flour.
Fry in hot oil until brown.
Drain well and reserve.
In a saucepan, heat oil and sauté onions and garlic.
Add meat and brown.
Add remaining ingredients and simmer for about 30 minutes, or until sauce is thick.
To make custard, melt margarine, stir in flour and cook for 1 minute.
Add milk and stir continuously until mixture thickens and boils.
Add two thirds of the cheese and stir until melted.
Place layers in an ovenproof casserole as follows:half the brinjals, then half the meat. Repeat.
Cover with cheese custard.
Sprinkle with remaining cheese.
Bake at 160 °C for 40 minutes, then place under grill until golden brown.
 

Read more on: bake  |  beef  |  sauté
 

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