Friday, 5 March 2010

I saw this in BHG show tonight. I thought, it was easy to make - well, that's just saying. But I know I won't dare making one as it has so many ingredients, not funny at all. But I thought, I'd still want the recipe, just in case the wind blow to my good side and whisper some encouragement. Besides, we do get eggplant from time to time.

This is also a good alternative to lasagne.
2 medium eggplants
5 tablespoons cooking oil
2 medium onions, peeled and sliced
500 g beef mince
2 tablespoons tomato paste
1 teaspoon mixed herbs
.5cup beef stock
250 g potatoes, peeled and cooked
2 tomatoes
Salt and pepper
30 g margarine
30 g plain flour
30 g grated cheese
1½ cups milk
2 eggs

1. Slice the eggplant and spread on a plate. Sprinkle eggplant with salt and leave for 15
minutes.Rinse and dry.
2. Fry the eggplant in a little oil until brown on both sides and set aside.
3. Heat the remaining oil and cook the onion until soft. Add the mince and cook until browned. Stir
in the tomato paste, stock, herbs and seasonings.
4. Bring to the boil. Cover and simmer for 15 minutes.
5. Slice the cooked potatoes and tomatoes.
6. Line the bottom of an oven proof dish with half the eggplant. Pour over half the meat mixture
and top with sliced tomatoes.
7. Add the rest of the eggplant, meat and layer with the potatoes.
8. Sauce: Melt the margarine, stir in the flour and gradually blend in the milk. Bring the sauce to
the boil, stirring constantly. Beat in the egg yolks and cheese.
9. Whisk the egg whites and fold into the sauce.
10. Pour the sauce over the moussaka and bake in a moderate oven for 45 minutes or until golden

I got this recipe from after checking out e-cigarettes which is a quite interesting thing.



Life in a home with gluten-free diet, preventing Diabetes 2 and trying to be lactose-free. And a little bit fussy child. It sounds difficult and complicated but not really. It's been roughly ten years on - we have a lot of practice.

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