We still have Beautiful eggplants coming out of the gardens that Bee has grown so this week’s recipe is something I just made for the family tonight. Lamb Moussaka. With heaps of bbq’d eggplant!
It went down a treat. Even my mother-in-law who doesn’t like eggplant was into it.
Mike’s Lamb Moussaka with heaps of cheese
Prep time: 45 mins
Cooking time: 45 mins
- 500gm lamb mince, lean
- 4 tbsp olive oil
- 2 brown onions, peeled and diced
- 4 cloves garlic
- 1 can whole peeled tomatoes
- 2 tbsp tomato paste
- ½ tsp cinnamon powder
- 500 ml vegetable stock
- salt and cracked pepper
- 2 cups tasty cheese, grated
- 4 eggplant
Preheat oven to 180*C. Heat a large pot with 2 tbsp of the olive oil, brown the lamb mince followed by the onions, garlic sauté till soft. Add the rest of the ingredients and simmer for a further 30 minutes.
Slice the eggplants into 1 cm slices and drizzle with the rest of the oil and season. Heat a skillet pan or BBQ and cook until well coloured, set aside.
To assemble
Using a large roasting dish, start with a layer of eggplant followed by some mince and repeat till all finished. To finish, cover the top layer with all the white sauce and finally by all the grated cheese. Place into the oven and bake for 45 minutes.
I would serve this with a crispy green salad with loads of tomatoes and red onions.
White sauce
- 75 gm butter
- ½ cup flour
- 1 ½ cups of milk
- salt
Heat a medium-sized pot and melt the butter, add the flour and cook on a low heat for 2 minutes. Carefully beat in the milk until smooth. Bring to the boil and simmer for a further 4 minutes. Continue to stir to avoid the sauce from sticking. Season.