Preheat oven to 190C. Grease a large ovenproof dish. Steam or microwave potato and carrots until tender. Immerse eggplant in boiling water for 1 minute. Drain
Brown mince in a non-stick frying pan over medium heat. Drain off any fat. Return to heat, add onion and carrots and cook for 3-5 minutes. Add tomato puree, tomatoes, stock cube and water, and stir until simmering.
Place half the eggplant into a prepared dish. Top with half the mince mixture, then half the potato. Repeat layers with remaining eggplant, mince and potato.
Beat egg yolks with yoghurt. Pour over top layer of potatoes. Sprinkle with cheese.
Bake for 30-35 minutes, until golden. Serve with salad.
Originally Submitted
4/24/2009
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