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LOCATION: Recipes >> Greek >> Moussaka 21

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1 large eggplant
Olive oil
500 g minced lamb (or you could use beef)
1 large can tomatoes (Approx. 800 g)
2 Tbsp finely chopped onion
200 ml red wine
1 tsp chilli sauce
4 cloves crushed garlic
1 tsp allspice
1 Tbsp chicken or veal stock
2 tsp chopped fresh rosemary (or 1/2 tsp dried)
1 Tbsp butter or margarine
1 Tbsp cornflour
500 ml reduced fat milk
100 g low-fat mozzarella cheese, grated
1 Tbsp Parmesan cheese, grated
1/2 tsp nutmeg

Slice eggplant into 1 cm thick slices. Dust with salt and allow to
stand for at least 30 minutes to remove bitter juices. Wash, drain
and dry on paper towel. Brush each slice both sides with olive
oil. Put on baking tray(s) and bake at 180C for 20 minutes or
until softened. This technique allows less oil to be absorbed than
the traditional method of frying the eggplant. Cook minced lamb
in a little more olive oil to change its colour to a light pink.
It doesn't need to be thoroughly cooked at this stage. Add chopped
onion, wine, allspice, tomatoes, stock, chilli sauce, garlic and
rosemary. Crush the tomatoes and allow mixture to cook slowly
until a thick sauce is achieved (about 40 minutes). Make a roux
by melting butter (or margarine)over medium heat, stirring in
cornflour and allowing to cook for a couple of minutes. (don't
allow it to brown.) Slowly add milk stirring constantly and keep
simmering until a smooth sauce is arrived at. Stir in both cheeses
and nutmeg. Season to taste. Once both sauces and the eggplant
slices are ready assemble the dish by putting alternate layers of
eggplant and tomato and lamb sauce in a baking dish, starting with
a little sauce. Finally top with the cheesy Bechamel sauce and bake
30-40 minutes in a 190 C oven or until top is nicely browned. The
dish may be made in advance up to the cooking stage and refrigerated.
Allow 15 minutes longer cooking time if it's going straight from
the refrigerator to the oven.


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