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Village Pump
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Moussaka RecipeIngredients: 450 g/1 lb aubergines 1 tablespoon salt Good cooking oil 2 large onions, thinly sliced A clove of garlic, crushed 450 g/1 lb lean lamb (shoulder or leg), minced A 400 g tin of tomatoes 2 tablespoons tomato puree Salt & Pepper Topping: 2 eggs A 150 ml/ 1/4 pint of single cream 50 g/ 2oz grated Cheddar cheese 25 g/1 oz grated Parmesan cheese Method: It is necessary to salt aubergines. (This will help them absorb less oil when fried) Wipe, top and tail, slice into 7mm / 1/4 inch thick slices and lay out in a colander, sprinkling with 1 tablespoon salt. Leave for 1 hour. Press gently and pat dry on kitchen paper. Fry aubergines lightly in 1 or 2 tablespoons hot oil, adding more oil if needed. Lift aubergines out of pan on to kitchen paper or brown paper. Using 1 tablespoon oil fry onions and garlic until golden brown. Add lamb and cook for 10 minutes, stirring every now and then. Add tomatoes and puree and mix well. Bring to the boil and simmer with a lid on pan for 20 to 25 minutes. Season with salt & pepper. Arrange alternate layers of aubergine and lamb in 1.2 litre / 2 pint soufflé dish or shallow casserole. Cook in a moderate oven, Gas 4, 350°F, 180°C, for 35 to 40 minutes. Meanwhile, prepare topping. Beat eggs and cream together. Stir in grated cheeses. Pour this on top of the moussaka and return to the oven for a further 15 to 20 minutes until topping is well-risen and golden brown. Serves 6 The Village Kitchen |
