Moussaka

Name: Moussaka
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 8
Cuisine: Greek
Ingredients: 5 lb Aubergines (five 1-lb. aubergines if possible. each 7 to 8 ins. long); 1 tbsp. Salt; 2 tbsp. Olive oil; 3 oz Finely chopped onions; 1 dsp. Olive oil; 0.5 lb Finely chopped mushrooms; 2 tbsp. Chopped shallots or spring onions; 1 tbsp.+2 tbsp+0.5 tbsp. Olive oil; 3 pt Cylindrical mould (preferably a charlotte) 4 ins. High and 7 ins in diameter; 1.25 lb Minced cooked lamb; 0.5 tsp Thyme; 0.5 tsp. Pepper; 0.5 tsp Rosemary; 1 medium clove Crushed garlic; 0.25 pint Thick brown sauce; 2 tbsp. Tomato paste; 3 Eggs

Over a year ago 3,534 views

Prep: 35 mins

Cook: 60 mins

Serves: 8

Greek Main Course 👨‍👩‍👧‍👦 Family Food

Ingredients

5 lb Aubergines (five 1-lb. aubergines if possible. each 7 to 8 ins. long)
1 tbsp. Salt
2 tbsp. Olive oil
3 oz Finely chopped onions
1 dsp. Olive oil
0.5 lb Finely chopped mushrooms
2 tbsp. Chopped shallots or spring onions
1 tbsp.+2 tbsp+0.5 tbsp. Olive oil
3 pt Cylindrical mould (preferably a charlotte) 4 ins. High and 7 ins in diameter
1.25 lb Minced cooked lamb
0.5 tsp Thyme
0.5 tsp. Pepper
0.5 tsp Rosemary
1 medium clove Crushed garlic
0.25 pint Thick brown sauce
2 tbsp. Tomato paste
3 Eggs

Accompaniment

Description

Lamb and Aubergine Mould.

Method

1
1. Preheat oven to 400F., Mark 6, in time to bake the aubergine

2. Prepare the tomato sauce and let it simmer while you work.

3. Remove green caps and slice aubergines in half lengthwise. Cut deep gashes in the flesh of each half, but do not pierce the skin. Sprinkle flesh with salt and let stand for 30 minutes. Wash under cold water, squeeze out juice, and dry. Rub with olive oil and place aubergines skin side down in a roasting tin. Pour in ½ inch of water. Bake in upper part of preheated oven for about half an hour, or until just tender.

4. While aubergines are baking, cook the onions slowly in olive oil for 10 to 15 minutes, until tender but not browned. Scrape into mixing bowl.

5. A handful at a time, twist mushrooms into a ball in the corner of a cloth to extract their juice. Add the juice to the tomato sauce. Sauté the mushrooms and shallots or spring onions in olive oil for 5 minutes or so, until pieces separate from each other. Add to mixing bowl.

6. When aubergines are tender, carefully scoop out the flesh with a spoon, leaving the skin intact. Chop half the flesh and place in the mixing bowl. Dice or slice the rest and toss it briefly in very hot olive oil to brown lightly. Put aside until later.

7. Oil the mould. Line it with the aubergine skins, their purple sides against the mould, place each lengthwise, a pointed end at the centre of the bottom of the mould, the other end falling down outside the mould.

8. Reset oven to 375F. Mark 5. Add all the ingredients above to the mixing bowl containing the onions, mushrooms, and chopped aubergines. Beat vigorously with a wooden spoon to blend thoroughly. Taste carefully for seasoning. Spread an inch of the mixture in the bottom of the mould. Arrange over that a layer of the previously sautéed aubergines. Continue thus, ending with a layer of the lamb mixture. Fold the dangling ends of aubergine skin up over the surface.
Cover the mould with foil and a lid or plate.

9. Place mould in a pan of boiling water. Back in bottom part of oven for 1 ½ hours. Remove and let cool for 10 minutes. Reverse on a hot serving dish and surround with ¼ pint of tomato sauce. Pass the rest of the sauce separately.