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Moussaka - of sorts!

Pip and Doug

From the Internet and Stephanie Alexander

This recipe is from the Internet, but the cheese sauce is Stephanie Alexander's. It is a great way to use up left over roast lamb! Serves 4-6.

  • 2 eggplants, sliced ½ inch thick
  • 2 onions
  • 700 gms leftover cooked lamb,
  • minced in food processor
  • (or raw lamb mince)
  • 2 tablespoons tomato paste
  • 3 eggs, beaten
  • ½ cup red wine
  • ½ cup parsley, chopped
  • ¼ teaspoon cinnamon
  • Salt and pepper to taste.
  • 1 cup breadcrumbs (packaged are
  • best but fresh should be OK too)
  • ½ cup grated parmesan cheese
  • Oil

  • Cheese sauce
  • 40 gms butter
  • 2 tablespoons flour
  • 1½ cups milk
  • ½ cup grated parmesan cheese
  • Salt and pepper
Mountain

Fry the eggplant slices in oil until golden and set aside. Brown the onions, add the ground meat. If using raw mince, cook for 10 minutes before adding the next ingredients. Then add the tomato paste, wine, parsley, cinnamon, salt and pepper. Simmer the mixture over low heat for about 10 minutes.

For the cheese sauce, melt the butter in a saucepan, stir in the flour and cook for 2 minutes, stirring. Gradually add the milk and stir continually while bringing to the boil. Stir in the cheese and season. Stir in the beaten eggs.

Grease a baking dish and arrange alternate layers of breadcrumbs, parmesan, eggplant and meat sauce. Pour the cheese sauce over the top and bake in a 180-190°C oven for 1 hour, or until the top is golden.

MAIN COURSE

LAMB

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1999