Greek: Moussaka 21 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Greek >> Moussaka 21


	Moussaka 21

		Moussaka 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.