Pronounced moose-aka, this glorified Shepherd’s Pie is a very popular Greek dish and includes layers of meat and aubergine topped with a Bechamel sauce.
2 kilos of large round aubergines
1/2 cup of oil
2 red onions
1 tin of chopped tomatoes
4 large potatoes
1 glass dry red wine
Grated strong cheddar cheese
Salt & Pepper
1 teaspoon of cinnamon
150ml-200ml beef stock
- 2oz butter or margarine
- 1 pint of milk
- 3 tablespoons of plain flour
- 1 teaspoon of mustard
What to do:
- Peel, wash and cut the aubergines into large thin slices. Salt and leave them to weep for an hour. After this, rinse thoroughly and pat dry with paper towel ready to fry.
- Fry the aubergines in a pan with a little oil, a few slices at a time. Leave on paper towels to drain the oil once fried.
- Pour a little oil in frying pan, add chopped red onion, fry until soft. Then add the mince meat and brown through.
- Add the tin of tomatoes, the beef stock to the pan and the glass of wine to the mince. Add cinnamon, salt and pepper to flavour. Leave to simmer on low heat until meat has absorbed most of the liquid.
- Place aubergine slices at the bottom of the roasting tin, or tepsi (round circular tin) then a layer of mince meat, then the potatoes with a generous sprinkle of grated cheese.
- Repeat this layering again, until you have used all the ingredients.
- Topping: Mix all the ingredients in a sauce pan, whilst cold, then turn on the heat and keep stirring until smooth. Add cheese.
- Pour the sauce over the layered mince, aubergines and potatoes, so that the surface is covered with a thick layer. Finally sprinkle some more cheese over the top and place in the oven.
- Bake in moderate oven for approximately 30 minutes or until surface is crisp and golden. Serve with a Greek salad.
Courgettes can be used instead of aubergines and quorn mince can be used for vegetarians.
This dish will serve 6-8 people.