Pilchard moussaka

Ingredients 16
Servings 1


Serving Change
  • 3
    aubergines, sliced
  • salt
  • oil
  • 2
    onions, coarsely chopped
  • 1
    clove garlic, crushed
  • 400
    whole tomatoes, coarsely chopped
  • 850
    canned pilchards in tomato sauce
  • 5
  • salt and pepper to taste
  • 30
    butter or margarine
  • 30
    cake flour
  • 250
  • 50
    Cheddar cheese, grated
  • 2
    mustard powder
  • 2
    cooked potatoes, sliced
  • 15
    Parmesan cheese (optional)


Preheat the oven to 180ºC (350ºF). Spray a fairly large ovenproof dish with non-stick spray. Sprinkle the brinjals with salt and leave for at least 20 minutes in a colander. Pat dry with paper towelling and fry in heated oil till slightly brown on the outside. Drain on paper towelling. Sauté the onion and garlic in a little oil till just soft. Add the tomatoes and simmer till a fairly thick sauce has formed. Flake the pilchards if desired (do not remove the bones) and add, with the tomato sauce from the can, to the prepared sauce. Season with the origanum and salt and pepper to taste. Prepare a white sauce: melt the butter or margarine and add the cake flour. Stir till smooth. Slowly add the milk while stirring continuously. Heat till the sauce comes to the boil and thickens. Stir continuously. Season with the mustard powder, half the Cheddar cheese and with salt and pepper to taste. Arrange a layer of brinjals and potato slices in the prepared dish, and spoon a layer of the pilchard mixture and white sauce on top. Repeat the layers till all the ingredients have been used. Sprinkle with Cheddar and Parmesan cheese and bake for about 20-30 minutes or till heated through and the cheese has melted. Serve with a salad. Serves 6.

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