Mewi's Moussaka

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If you love Greek food, you will love Mewi’s Moussaka!

Mewi’s Moussaka is a great party dish and it is well accompanied with just a green salad mix.

If you love dishes with plenty of cheese and tomatoes, this is one recipe you must try.

Just bare in mind that when cooking the aubergines, they tend to absorb a lot of oil so make sure that you only use enough to lightly coat them.

This recipe serves up to 6 people.

INGREDIENTS:

- 2 aubergines, sliced in 1cm (½ in) thick.
- 2 courgettes, sliced in 1cm (½ in) thick.
- 3 medium potatoes, sliced in 1cm (½ in) think.
- Olive oil*
- 2 onions, chopped into small pieces.
- 2 cloves of garlic, chopped into very small pieces.
- 675g (1 ½ lb) of lamb mince.
- Sea salt*
- Powdered black pepper*
- 1 tsp of cinnamon powder.
- 1 large chopped tomato.
- 45ml (3 tbsp) of tomato concentrate.
- Parsley*
- 45ml (3 tbsp) of red wine.
- Powdered cheese sauce mix, made with 600ml (1 pint) of milk.
- Parmesan cheese, freshly grated*

* These ingredients are optional in the amount use for them when cooking.

COOKING INSTRUCTIONS:

1) Pre-heat the oven at 180º C (350º F).
2) Brush the aubergines and courgettes lightly with the olive oil on both sides before you put them on a baking tray in a single layer and roast them.
They should be ready in around 10 to 20 minutes.
Do not let them brown too much, so keep an eye in the oven while they cook.
3) While the aubergines and courgettes cook, heat 30ml (2 tbsp) of olive oil in a heavy-bottomed frying pan and fry the onions in low heat until soften and translucent.
4) At this point, add the garlic and fry for a further 5 minutes.
5) Now, add the mince lamb and fry until the meat is well browned and has completely lost its raw look.
6) Season and flavour the meat with the cinnamon powder and the sea salt, and then add the chopped tomato and tomato concentrate.
7) Add the red wine and mix well. At this point you can sprinkle with a desired amount of parsley. Let it simmer for 15 minutes.
8) While the meat is cooking, prepare the cheese sauce mix and lightly fry the slices of potatoes in a frying pan with around 30 ml (2 tbsp) of olive oil.
9) When everything is ready and cooked, put a layer of the sliced potatoes at the bottom of a deep baking dish.
10) Now cover the potatoes evenly with a layer of the mince lamb, onions and tomatoes.
11) Once this is done, put alternate layers of aubergines and courgettes over the top and sprinkle with the powdered black pepper.
12) Then pour a thick last layer of the cheese sauce mix over that.
13) Sprinkle with the parmesan grated cheese and some parsley for a much more richer taste.
14) Bake the dish in the oven for about 45 minutes or until it has browned beautifully on the top.
15) Serve and enjoy this wonderfully flavoured dish.

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