Tuesday, 17 June 2008

Moussaka

I feel like I'm all hither and thither at the moment...and this poor blog, and therefore all of you who read it, are getting less than I what I think I could be doing. I seem to be spending more time running in and out than normal. I've already spent some extra time at school this week and have an ongoing editing project that is ready for me to do some more work on, so I may spend some more time there tomorrow...perhaps from lunch time ~ I need some time at home in the productive hours of my day!

In any case....all that to say, my cop out post for today is to honour my promise to post the recipe for Moussaka.

Moussaka

2 large eggplants, sliced thinly
1 large brown onion
2 cloves garlic, crushed
1kg lamb mince
400g can chopped tomatoes
1/2 cup dry white wine
1 teaspoon ground cinnamon
1/4 cup grated parmesan cheese
White Sauce
80g butter
1/3 cup plain flour
2 cups milk

  1. Place eggplant on a baking tray lined with baking paper and spray with olive oil. Place in a preheated hot oven and bake for about 10 minutes, or until eggplant is tender and has started to colour. Remove from oven and turn the temperature down to 180C/350F.
  2. Heat a little olive oil in a frying pan; cook onion and garlic, until onion has softened, stirring frequently. Add mince; cook, stirring, until mince changes colour. Stir in undrained tomatoes, wine and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until liquid has evaporated.
  3. Make white sauce: Melt butter, add flour; cook, stirring, until mixture thickens and bubbles. Gradually add milk; stir until mixture boils and thickens.
  4. Place a third of the eggplant, overlapping slices slightly, in dish; spread half of the meat sauce over eggplant. Repeat layering with another third of the eggplant, remaining meat sauce and remaining eggplant. Spread white sauce over the top layer, then sprinkle with cheese.
  5. Cook, uncovered, in oven for about 40 minutes or until top browns lightly.
  6. Remove from oven and stand for 10 minutes before serving.

6 comments:

Kez said...

Don't worry about it - the blog will still be here when you have time.

Left-Handed Housewife said...

This recipe sounds divine! Anything with white wine, cinnamon and parmesan ... ahhh. Thanks for posting it!

Tracy said...

Sounds like a lovely meal.

I had my crazy week last week and it was nice to be able to take a breath this week and relax a little. It does sound like you are being very productive at school.

Tracy said...

Thanks Kez. I know it will be...I guess it's just indicative of how I feel right now LOL.

Left-handed Housewife ~ it IS a yummy meal. I have no idea if it's authentic or not, but it's good and lamb mince is cheap!

Tracy ~ I'm looking forward to the end of next week, when our mid year holidays begin. Our school has 3 weeks and I have learned to relish the time!

Heather said...

Many thanks Tracy...I appreciate your time in posting this as I understand how cumbersome typing out recipes can be. I look forward to trying this out. Your blog is inspiring, I love reading it...many thanks

Tracy said...

No problem Heather. You got me out of a brain-freeze moment on what to post ;-) Plus, in a before-child life I was a typist by trade, so typing for me is pretty quick. The kids in Miss Sunshine's class are currently very impressed with me on this count LOL.