Moussaka baked in aubergines
recipe
Moussaka baked in aubergines
No commentsIngredients
- 2 very large aubergines, each weighing about 400g (14oz)
- 1 tbsp salt
- 1 tbsp olive oil
- 1 onion, chopped
- 1x500g pack lean steak
- 2 garlic cloves, finely chopped
- 1/2 tsp ground cinnamon
- 1 tbsp dried oregano
- 2 tbsp tomato puree
- 1/2 tsp honey or sugar
Serves:
4
Preparation:
60
Total Time:
60min
Directions
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- Cut the aubergines in half lengthways and scrape out most of the the flesh, leaving a wall about m (in) thick all the way round. Sprinkle with the salt and set aside. Chop the flesh.
To make the stuffing, heat the oil and saute the onion and aubergine flesh. Add the mince and garlic and cook until well browned. Add the remaining ingredients, cover and simmer for mins.
Preheat the overn to //Gas mark Rinse and dry the aubergine shells and set them in a baking dish. Fill with the mince and cook for mins.
Meanwhile, make a white sauce with the butter, flour and milk. Simmer for min until thickened and smooth. Remove from the heat, whisk in the yogurt and egg yolk. Spoon over the aubergines and return to the overn for mins. Drizzle over any cooking juices and serve with a spinach salad and new potatoes, if wished.
Source: Recipe courtesy of Tesco Recipe Magazine. By Jane Suthering
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