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Moussaka
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Recipe Information
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| Name: |
Moussaka |
| Submitter: |
viv |
| Category: |
Cultural/Ethnic Recipes |
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| Submitted: |
20 Nov 2005 |
| Updated: |
-- |
| Views: |
362 |
| Rating: |
This recipe is unrated. |
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Description:
Greece - Moussakas |
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Recipe Ingredients
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- for the moussaka
- # one and a half pounds (675g) minced lamb
- # 2 aubergines
- # 1 onion, chopped
- # 1 x 14oz. (400g) can of tomatoes
- # 1 clove garlic, crushed
- # 1 tsp. dried rosemary
- # 4 fl. oz. (125ml) cooking oil
- # salt and pepper
- for the sauce
- # 6 oz. (175g) ricotta cheese
- # 4 fl. oz. (125ml) single cream
- # 2 medium eggs, beaten
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Recipe Instructions
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1. Thinly slice the courgettes, sprinkle with salt and leave for 30 minutes before rinsing with cold water and drying on absorbent kitchen paper
2. Pour half the oil into a saucepan, add the garlic and onion and gently fry for 5 minutes, remove and drain
3. Stir in the lamb, continue cooking until it browns, then add tomatoes and juice out of the can
4. Stir in the rosemary and season to taste with salt and pepper
5. Bring to the boil then simmer gently for about 20 minutes
6. Pour the remaining oil into a frying pan then fry the aubergines until brown on both sides
7. Put the ricotta cheese, beaten eggs and cream into a bowl and stir thoroughly
8. Transfer the lamb mixture into a casserole, spread evenly and arrange the sliced courgettes on top
9. Cover with the cheese topping and bake in a pre-heated oven at 375F, Gas Mark 5, 190C for 35-45 minutes or until the top of moussaka is set and golden |
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