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Why mess about with Aubergine Lasagna when you can enjoy the real thing?
Important: Place a bottle of Retsina (Greek Wine -odd taste) in the fridge at lunch time ready to drink with this meal later in the day/evening for that authentic Greek feel.
Moussaka
Prep time 30 minutes to 1 hour
Cooking time 30 minutes to 1 hour
Caution Very low carb - this could ruin my reputation :lol:
Ingredients
2 Aubergines
Olive oil
1 Onion, chopped
2 cloves garlic, crushed
500g lean (best) minced lamb
1/2 Packet of Passata - could substitute fresh toms
Pinch of Cinnamon powder
Pinch of Cumin powder
1 Glass of Red wine
150ml Chicken stock
200ml White sauce
2 Eggs
Pinch of Nutmeg
180g Grated Cheese - Half Mozzarella, half Cheddar - Cheat Use 200g 'Grated Pizza Cheese' From Tesco :thumbup:
2 tbsp Fresh Mint, chopped
Salt
Freshly ground Black Pepper
Method
1. Preheat oven to Gas 5
2. Slice Aubergines and fry them on both sides in a large frying pan with a little olive oil. Drain on kitchen paper and place to one side.
3. Using the same pan add a little more olive oil and fry the onions and garlic for about 5 mins.
4. Turn up the heat an add the minced lamb and brown it off, then add the Passata a pinch of cumin and a pinch of cinnamon add the red wine and cook on the hob whilst stirring until well mixed, then add the chopped mint and slowly stir in the stock bit by bit.
4. Layer the Aubergines and lamb mix in an oven proof dish using several layers ending with a layer of Aubergines.
5. Combine the white sauce with the eggs, nutmeg and seasoning and spoon over the top of the mince and then scatter with the grated cheese until well covered.
6. Bake in the oven 20-25 minutes to colour the cheese and cook through.
7. Open the Retsina and serve with the Moussaka add a fresh salad if you wish.
8. Smash some cheap plates on the floor and dance to Zorba the Greek
[youtube]Wx_QZzONqvs[/youtube]
Important: Place a bottle of Retsina (Greek Wine -odd taste) in the fridge at lunch time ready to drink with this meal later in the day/evening for that authentic Greek feel.
Moussaka
Prep time 30 minutes to 1 hour
Cooking time 30 minutes to 1 hour
Caution Very low carb - this could ruin my reputation :lol:
Ingredients
2 Aubergines
Olive oil
1 Onion, chopped
2 cloves garlic, crushed
500g lean (best) minced lamb
1/2 Packet of Passata - could substitute fresh toms
Pinch of Cinnamon powder
Pinch of Cumin powder
1 Glass of Red wine
150ml Chicken stock
200ml White sauce
2 Eggs
Pinch of Nutmeg
180g Grated Cheese - Half Mozzarella, half Cheddar - Cheat Use 200g 'Grated Pizza Cheese' From Tesco :thumbup:
2 tbsp Fresh Mint, chopped
Salt
Freshly ground Black Pepper
Method
1. Preheat oven to Gas 5
2. Slice Aubergines and fry them on both sides in a large frying pan with a little olive oil. Drain on kitchen paper and place to one side.
3. Using the same pan add a little more olive oil and fry the onions and garlic for about 5 mins.
4. Turn up the heat an add the minced lamb and brown it off, then add the Passata a pinch of cumin and a pinch of cinnamon add the red wine and cook on the hob whilst stirring until well mixed, then add the chopped mint and slowly stir in the stock bit by bit.
4. Layer the Aubergines and lamb mix in an oven proof dish using several layers ending with a layer of Aubergines.
5. Combine the white sauce with the eggs, nutmeg and seasoning and spoon over the top of the mince and then scatter with the grated cheese until well covered.
6. Bake in the oven 20-25 minutes to colour the cheese and cook through.
7. Open the Retsina and serve with the Moussaka add a fresh salad if you wish.
8. Smash some cheap plates on the floor and dance to Zorba the Greek
[youtube]Wx_QZzONqvs[/youtube]
