Vegetables

Moussaka

INGREDIENTS
 
4 x Aune Valley aubergines
salt and pepper
1 large Aune Valley onion finely chopped
4-6 tbls olive oil
1lb (500g) Aune Valley lean minced lamb or beef
2 tsp tomatoe puree
5 floz (150ml) beef stock
1oz (25g) butter
1oz (25g) flour
1/2 pint of milk
1 egg
2oz grated cheese
 
METHOD
 
Peel the aubergines, cut into narrow slice rings. Layer in dish, sprinkle over salt and leave for 30 mins.
Fry onion in 1 tbls of oil. Add meat and cook until brown. Add tomato puree, stock, salt and pepper. Bring to the boil, cover and simmer for 30 mins until most of the liquid has been absorbed.
Drain aubergine slices, rinse and dry thoroughly on kitchen paper. Fry in remaining oil until golden.
Arrange large aubergine slices in buttered dish and layer meat sauce. Make white sauce from butter, flour and milk, remove from heat and add egg. Spoon over the aubergines and sprinkle over with the grated cheese. Bake in warm oven for 30-40 minutes. Serve on its own or with green salad.

 

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