Prep Time:
30 Minutes
Ready In:
1 Hour 10 Minutes
2 medium eggplants
5 tablespoons cooking oil
2 medium onions, peeled and sliced
500 g beef mince
2 tablespoons tomato paste
1 teaspoon mixed herbs
⅔ cup beef stock
250 g potatoes, peeled and cooked
2 tomatoes
Salt and pepper

30 g margarine
30 g plain flour
30 g grated cheese
1½ cups milk
2 eggs
Slice the eggplant and spread on a plate. Sprinkle eggplant with salt and leave for 15 minutes.Rinse and dry.
Fry the eggplant in a little oil until brown on both sides and set aside.
Heat the remaining oil and cook the onion until soft. Add the mince and cook until browned. Stir in the tomato paste, stock, herbs and seasonings.
Bring to the boil. Cover and simmer for 15 minutes.
Slice the cooked potatoes and tomatoes.
Line the bottom of an oven proof dish with half the eggplant. Pour over half the meat mixture and top with sliced tomatoes.
Add the rest of the eggplant, meat and layer with the potatoes.
Sauce: Melt the margarine, stir in the flour and gradually blend in the milk. Bring the sauce to the boil, stirring constantly. Beat in the egg yolks and cheese.
Whisk the egg whites and fold into the sauce.
Pour the sauce over the moussaka and bake in a moderate oven for 45 minutes or until golden brown.


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