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Aubergine Moussaka

ingredients

2 aubergines (egg plant), sliced
45 - 60 ml (3-4 tbsps) olive oil
4 medium sized onions, skinned and sliced
1 lb (450 g) minced beef or lamb, raw
4 tomatoes, peeled and sliced
2/3 cup (150 ml) 1/4 pt stock
45 ml (3 level tbsps) tomato paste
2 eggs
3 tbsp (45 ml) milk
3 tbsp (45 ml) cream
salt and pepper

method

1. Fry the aubergines in half of the oil for about 4 - 5 minutes, then arrange them in the bottom of an ovenproof dish.

2. Fry the onions and meat until lightly browned about 5 minutes.

3. Place layers of onion and minced meat on top of the aubergines and lastly add the slices of tomato.

4. Mix the stock and tomato paste and pour into the dish.

5. Bake in the oven at 180°C (350°F) mark 4 for about 30 minutes.

6. Beat together the eggs, milk and cream, season well and pour this mixture over the meat.

7. Place back into the oven tor 15-20 minutes, until the sauce is set and the mixture is firm and golden brown.

What did you think?

18 people have helped to review this recipe. Thankyou!

Mousakka
posted by Janet @ 10:29PM, 9/25/07
The recipe under "Greek Recipes" is much better than this one.
Thanks
posted by Sharron @ 02:21PM, 9/29/07
Great recipe, simple ingredients really easy to make. Thanks
Reader cannot read
posted by ali1 @ 08:43AM, 10/19/07
This recipe clearly states 2 eggs
Quick
posted by Alma @ 03:48AM, 10/20/07
Nice quick recipe good with some oregano. Thank You
What about salting first?
posted by chrissie @ 09:49PM, 11/13/07
Just wondered if this reipe encourages cooking before salting and putting in the sun? Of the sliced aubergines I mean.
Update to the recipes.
posted by Kenan @ 07:31AM, 10/06/09
Thanks for and awesome recipes!
Here is a quick update to it I find tastier:

Aubergine Moussaka
Ingredients

2 BIG aubergines (for two layers), sliced 1cm thick.
Olive oil (enough to fry the aubergines, add more after each bach)
2 big sized onions, skinned and sliced
1 lb (450 g) minced beef or lamb, raw
5 tomatoes, diced roughly
150 ml water
80 ml tomato paste
2 eggs
60 ml milk
45 ml cream fraiche (30+ % fat)
salt, ginger, coriander, dry chilly, sweet chilly sauce, basil
30 ml rated cheese.
Method

1. Fry the aubergines for about 4 - 5 minutes, then arrange som of them in the bottom of an ovenproof dish (rest goes for the second layer).

2. Fry the onions, ginger, coriander, dry chilly and meat until lightly browned, about 5 minutes

(put the seasoning in the pan first).

3. Place half of the onion and minced meat on top of the aubergines and spread the tomato on top.

4. Mix the water and tomato paste and pour half over the dish.

5. Repeat for a second layer.

6. Bake in the oven at 180C (350F) mark 4 for about 30 minutes.

7. Beat together the eggs, milk, sweet chilly sauce and cream, season well with salt (taste it for a sweet, salty and tangy taste).
Distribute the cheese evenly over the dish and pour the mixture over the meat.

7. Place back into the oven tor 15-20 minutes, until the sauce is set and the mixture is firm and golden brown.

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