Moussaka (Brinjal and mince bake)

Ideas
6 servings Prep: 45 mins, Cooking: 1 hr 30 mins
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Beef

By Food24 November 03 2009
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Ingredients (15)

50.00 ml fresh chillies — 573
2.00 onions — medium, chopped
500.00 g beef mince — lean
410.00 g tinned tomatoes — chopped
250.00 ml wine — dry white
2.00 ml cinnamon — ground
5.00 ml dried oregano
2.00 aubergine — sliced, salted
40.00 g butter
60.00 ml flour
750.00 ml milk
300.00 ml breadcrumbs — fresh
60.00 g parmesan cheese — grated
3.00 eggs — large, slighly beaten
10.00 ml lemon juice
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Method:

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.



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