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submitted by James Victor Prineas on 12.03.2013


Copyright (2013)


1 kg eggplant, trimmed and thickly sliced
Olive oil spray
1 brown onion, chopped
2 cloves garlic, crushed
400g lean lamb mince
400g can diced tomatoes
2 tsp dried oregano
½ tsp ground allspice
Freshly ground black pepper
1½ tbsp cornflour
1½ cups low-kilojoule milk
¾ cup grated parmesan
1 egg yolk

Preheat oven to 180º C. Bring some water to boil in a saucepan with a steamer insert, steam eggplant for 10 minutes until soft, then drain on paper towel.

Meanwhile, lightly spray a large frying pan with olive oil and heat on medium. Cook onion and garlic, stirring for 5 minutes until softened. Increase heat to high and add mince.

Cook for 5 minutes (breaking up any lumps with a spoon) until brown and liquid has evaporated. Add tomatoes, oregano, and spices, and season with pepper. Simmer stirring occasionally, for 10 minutes. Combine cornflour and a ¼ cup of milk in a jug. Pour remaining milk into a saucepan and bring to boil on high; then whisk in cornflour mixture. Cook stirring, for 2-3 minutes until sauce boils and thicken. Remove from heat and whisk in parmesan and egg yolk.

Line base of an 8-cup ovenproof dish with a third of the steamed eggplant, and top with half of lamb mixture. Repeat layers, and then top with remaining eggplant, and spoon over white sauce. Bake for 45 minutes until golden. Stand for 10 minutes. Serve hot or at room temperature with mixed leaves.

Sunday Life, Tuesday 10th March, 2013, page 43

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