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Thread: Aubergine Moussaka (sans potatoes...)

  1. #1
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    Aubergine Moussaka (sans potatoes...)

    This is a version of another of my family's favourite dishes, obviously the original has potatoes in the bottom which I now cook separately. The quantity here should be enough for 4 large portions at least.

    2 large onions
    2 garlic cloves
    1 lb extra-lean beef mince
    1 tin of chopped tomatoes
    Salt & Pepper
    ~1 tb Paprika
    ~1 ts Cinnamon

    2 Aubergines

    500 gr yoghurt
    2 eggs
    2 cloves of garlic

    Conso only: grated cheese to taste


    Slice the aubergine into 1 cm thick slices, sprinkle with salt and leave to sweat for 20 mins.

    Meanwhile dry-fry onion, garlic, add mince, when browned add tin of tomatoes. add seasoning. As you can see I was vague, adjust to your taste. I use lots of (mild) paprika and a little cinnamon.
    Simmer gently for 30 mins or so.

    Now dry the aubergine slices on kitchen paper and cook in a health grill or similar until cooked and a bit charred. Do not add any oil etc.

    Pile the meat mix into an oven proof dish, arrange the aubergine slices on top.

    Make the white sauce by mixing the eggs, yoghurt and garlic, add a bit of salt to taste. Spread on top of aubergines.

    At this point you could add a few TB of grated cheese on top if you are in Conso.

    Bake at 180-200C for about 40 mins until top is set and browned.
    Anjuschka
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  2. #2
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    I am new to the forum

    Hi all I am desperate for recipes for the attack phase - the Aubergine Moussaka sound lovely can this be used in the attack

  3. #3
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    Sorry Ginger - the answer is obviously NO, unless you leave out all veg ie onions, tomatoes, aubergines. Then you end up with the mince fritata type recipe you'll find somewhere else in the forum too.
    Anjuschka
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  4. #4
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    Hi, can you freeze this with the yoghurt top?
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  7. #7
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    Made this Tuesday night. The OH loved it and he doesn't even like veg





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