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MOUSAKKA

 


450 g aubergines, sliced

salt and pepper

2 large onions, skinned and sliced

1 garlic clove, skinned and finely chopped

90 ml vegetable oil

700 g minced lamb

15 ml flour

397 g (14 oz) can tomatoes

284 g (10 oz) natural yogurt

2 eggs, beaten

1.25 ml (1/4 level tsp) grated nutmeg

25 g grated Parmesan cheese


  1. Place the aubergine slices in a colander, sprinkling each layer with salt. Cover and leave for 30 minutes to extract the bitter juices.

  2. Meanwhile, fry the onions and garlic in 30 ml oil for 5 minutes, until golden. Add the meat and fry for a further 10 minutes, until browned, then add the flour and cook for 1 minutes. Add the tomatoes with their juice, season and simmer for 20 minutes.

  3. Drain the aubergine slices, rinse and pat dry. Heat the remaining oil in a frying pan and fry the aubergine slices for 4 – 5 minutes, turning once. Add more oil, if necessary.

  4. Arrange a layer of aubergine in the bottom of a large ovenproof dish and spoon over a layer of meat. Continue the layers until all the meat and aubergines are used.

  5. Beat the yogurt, eggs, seasoning and nutmeg together and stir in half the Parmesan. Pour over the dish and sprinkle with the remaining cheese. Bake in the oven at 180°C mark 4 for about 45 minutes, until golden.
    Serves 4 – 6 


MOUSAKKA

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