Moussaka
I didn’t know ground lamb comes frozen in a tube – seriously! I was surprised, but it’s not cheap ($8 for 500g) so this is a special treat.
I assembled this on Sunday afternoon and baked it when I got home after work to minimize the amount of time to prepare. We had it for dinner with some extra potatoes and a large Greek salad (tomato, cucumber, red pepper and feta, topped with roasted red pepper dressing) and I also took some to work for lunch. Yummy!
- 1 large eggplant, sliced
- 1 Tbs olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 350g lean ground lamb (or beef)
- 8-10 mushrooms, sliced (approx 250g)
- 425 (15oz) can chopped tomatoes
- 2/3 cup beef stock
- 2 Tbs each: cornstarch and water
- 500g potatoes, parboiled for 10 minutes and sliced when cool
- 2 eggs
- ½ cup soft cheese (like Ricotta or goat cheese)
- 2/3 cup low fat plain yogurt
- ½ cup grated Cheddar cheese
- Sprinkle eggplant with salt and let stand 10 min. Turn and repeat. Rinse and drain.
- Saute the onion and garlic in oil, about 3-4 min. Add lamb and mushroom and cook another 5 minutes to brown. Stir in tomato and stock, bring to a boil and simmer for 10 min. Mix cornstarch and water to form a paste, stir into pan. Cook, stirring constantly, until thickened.
- Spoon half the mixture into ovenproof dish. Cover with eggplant then lamb and top with potatoes.
- Beat eggs, soft cheese and yogurt. Season to taste with salt and pepper, then pour over potatoes. Top with cheese and bake at 375F for 45 minutes. Garnish with sprigs of flat leaf parsley.
Serves 8.
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