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Archive for the ‘moussaka’ Category

Moussaka

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I made this Greek Dish last Wednesday, well Tuesday really. I wasn’t going to have enough time on Wednesday before going out to Biblestudy 😉 so I was cooking at 10pm Tuesday. At that time my sister walks in the door and exclaims,

“You can smell that wafting down the whole street!”. It did smell yummy- similar to a simmering bolognase. However late at night is probably not the best p5220001.jpgtime to be stimulating the taste-buds….

However this was a hit. I’d only made it once before, (I’d never seen “Moussaka” and was curious). Last time it was good, but this time it was better, I think a lot hangs on the quality of the eggplant (aubergine).  I think it usually has a sauce made out of milk, but I was attracted by the ricotta alternative.

  1. Chop 1 very large or 3 medium eggplants into to 1.5 cm slices. Dust with salt and place in a colander or similar for 40 minutes. This draws out the bitter juices. 
  2. Heat a little olive oil in large wide-based saucepan over medium-high heat. Cook one chopped brown onion and a little garlic until soft.
  3. Increase heat to high and cook about 500g of lamb mince stirring frequently, for 6 minutes or until browned. Reduce heat to medium, add 1-2 cans of whole or chopped tomatoes, a bay leaf,  half a cinnamon stick, a little thyme, 1-2 teaspoon of oregano and a genourous teaspoon of nutmeg. Simmer, uncovered, for 35 minutes or until some of the liquid has evaporated and the sauce has thickened. If available deglaze plan with a little white wine (or even red will do). 
  4. Meanwhile, rinse eggplant and preheat grill on high. Brush the eggplant with a tiny bit of the olive oil and cook under the grill for 3-4 minutes or until browned. Turn the eggplant slices, brush again with the olive oil and cook for a further 4 minutes or until browned and tender. [If needed steps 1-4 can be performed the night before]
  5. Place 400g of ricotta and 400g feta in a bowl mash with some salt and pepper.
  6. Sprinkle a handful of breadcrumbs evenly over the base of a deep ovenproof dish. Lay 1/2 of the eggplant slices over the breadcrumbs then spread the lamb mixture over. Sprinkle with  Parmesan cheese, top with the remaining eggplant and then spread the ricotta mixture over. Sprinkle with more breadcrumbs and some Parmesan.
  7. Bake in preheated oven at 200 degrees for 40 minutes or until heated through and golden on top. All to stand a few minutes before serving. Serves about six.

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