Recipe

Aussie Style Moussaka Recipe

	Thevalesfinest / All my dishes 2 months, 3 weeks ago an old greek recipe, made by a french man in Australia. It is a rich meal, always best the next day Prep:1m Cook:1m Servings:8	Thevalesfin
	fresh aussie moussaka

Does this look good? Yeah! / Nope

Fans

momo_55gra

quaziefly

Ingredients

1 bottle of good McLaren Vale Shiraz, if not available, a Chiliean or South African will do....just

3 large aubergines (egg plants - not the thin ones - the big mummas)

2kg of lamb mince

2 onions

2 cans of peeled tomatoes

oregano

Juice of 2 lemons

Salt

Pepper

2 nutmeg nuts

Heavy white wine, chardonnay or semillon

4 eggs

1/2 litre of greek or natural yogurt

100 grams of grated parmesan cheese

handfull of chopped chives

Directions

Slice the aubergines into 5mm thick slices

Place out on oven trays and grind salt onto them

Allow to sit for ten minutes till salt is dissolved

While this is happening cook the lamb in a heavy based fry pan

Drain juices from the lamb through a sieve and cook further until brown

Cut up onion, coursely and cook in the lamb with oregano pepper, lemon juice, wine, and grated nutmeg, 1 full nut

heat up a bbq plate and spray with olive oil, cook all of the aubergine until browned on the outside, but not sloppy

Line a large lasagne baking dish with the aubergine, bottom and sides, overlap and unsure there are no gaps

drain juice from 2 tins of canned tomatoes

mix tomatoes into the lamb mix and then spoon into the lasagne dish lined with the roasted aubergine

use a spatula to squash down the mix, note it shouldn't have any free moisture

place the rest of the aubergine on top, ensure there is a about a 2-3cm gap to the top of the baking dish

preheat the oven to 180c and place baking dish in the oven straight away

In a mixing bowl mix together the yogurt, eggs and parmesan cheese ensure it is thoroughly mixed

grate another nutmeg nut

fold 1/2 of the grated nutmeg, the chives and some pepper into the mix

Take the baking dish of the oven and squash down again with the spatula

spoon the egg/yogurt/cheese mix on top spread and fill the dish with it, ensure the top is completely covered

sprinkle the rest of nutmeg on the top and crack a good amount of pepper on top

place back in the oven at 180c for about an hour, or until there is dark brown crust on top of the yogurt mix

Take out and allow to stand for a few minutes

Serve similar to lasagne, with lettuce tomato, onion and fetta cheese salad

Drink the remainder of the shiraz with this meal (i know you were tucking into it as you were cooking) and it will compliment the spicy nutmeg flavours.

This makes great leftovers as the next day the flavour would have infused completely

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