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Moussaka

Moussaka

  • Number of Serves:  6-8
  • Cooking Time:  2 hours
  • Best Cuts:  Braelands mince

Now this is a time consumer, and quite fiddly, and probably not that low on calories! but it is a great dish that always is a success! a nice alternative to lasagna. 

You need:

  • 3 - 4 eggplants (aubergines)
  • 1 kg Braelands mince
  • 2 onions diced
  • 2 garlic cloves minced
  • 1/2 cup red wine
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1 cup crushed tinned tomatoes
  • 2 tbsn. tomato paste
  • 2 tbs. sugar
  • 2 cups plain breadcrumbs
  • 6 egg-whites lightly beaten (keep egg yolks for béchamel sauce)

Eggplants! Peel eggplants, slice into 6 mm slices, place in colander and salt liberally. Put heavy upside down plate and a heavy jar or something. Salt will draw out moisture and bitterness of eggplant. Leave for 1 hour. Line 2 baking tins with foil, rinse eggplant with water and pat dry with paper towel. Dip into egg whites, then into breadcrumb mix and place on tray. Bake for 30 minutes at 200 degrees turning once.

Now the mince.. In large pan brown mince, add onion and garlic. Cook for about 10 minutes, add wine, let it simmer and reduce a bit then add allspice and cinnamon, tomato paste, crushed tomatoes 2 tbs sugar. Simmer for 1/2 hour, season with S & P.

For the Béchamel sauce: 1/2 cup salted butter, 1/2 cup flour, 2 cups warmed milk, 6 egg yolks lightly beaten & pinch of nutmeg. Melt butter on low heat, using a whisk add flour and whisk til forms a paste. Let flour cook for a minute, but don't let it brown. Add milk in a stream whisking continuously. Simmer on low heat until it thickens, but don't let it boil. Remove from heat and add egg yolk and nutmeg pinch. Put back on heat and stir until thickened again.

Ok. Grease a deep baking dish. sprinkle the bottom with breadcrumbs, then a layer of eggplant slices, 1/2 meat sauce, then 1/4 of grated cheese, then another layer of the the 3 (like lasagna) Now the béchamel sauce, smooth it over with a spatula and top with remaining cheese. Cook for 45 minutes at 200 degrees. **Allow to stand for a good 1/2 hour before serving. This dish freezes well too!**
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