Moussaka
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Sunday, February 10, 2008 |
Ingredients:
2kg of large aubergines (eggplant)
1 kg mince
1/2 cup of oil
2 large onions
5 ripe tomatoes
1/2 cup of dry white wine
salt, pepper, grated cheese, oil for frying
1 litre of bechamel sauce (white sauce)
Peel, wash and cut the aubergines into large thin slices. Salt and leave them to drain.Prepare the mince by browning in the oil with the finely chopped onion.
Stop the browning process by pouring in the wine. Add the tomatoes, skinned and lightly chopped, the salt & pepper and allow to boil till all the moisture has been absorbed. Fry the aubergines in oil then spread them in a large roasting tin and sprinkle with grated cheese. After the first layer, spread the mince on top, then add another layer of aubergines then sprinkle again with grated cheese and pour on the white sauce, so that the surface of the moussaka is covered with a thick layer of sauce. Finally sprinkle more cheese over this so that the surface becomes crisp.
Bake in moderate oven (190C) for 30 minutes |
posted by Akaelah @ 4:02 PM   |
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