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Moussaka baked in Aubergines Recipe

   
 

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     Moussaka baked in Aubergines

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   approx 2hours
Wine/Beverage
Recommendations
  Good Quality Tempranillo (Rioja, Ribera Del Duero)

Ingredients
1 large, or 2 small aubergines, halved and flesh scooped out
2 cloves garlic, crushed and chopped
1 large onion, diced
1lb/500g minced lamb
1 can chopped tomatoes
1 tbsp tomato puree
1 stock cube, lamb/veg, crumbled
red wine (as much as you dare)
 
Bechamel Topping
3oz butter, 3oz flour, 1 pt milk
bayleaf (opt)
2oz grated Parmigiano
2 beaten eggs

Instructions
Oven to GM5. Sprinkle salt on aubie flesh and leave for 20 mins. Meanwhile, prep onions and garlic, chop aubie flesh and fry all till soft. Add mince and fry till brown, then add tomatoes, puree, stock cube, wine and a pinch or oregano. (Pinch cumin or cinnamon is good before finishing. Simmer for 30-40 mins.
Rinse and dry shells place in a baking dish and fill with mince mixture. Plsce in oven and bake for 30 mins.
Whilst this is cooking, make the bechamel topping- butter and flour in a saucepan to make a roux, then gradually add milk a little at a time add bayleaf, keep stirring till it becomes smooth and silky, add cheese and blend till smooth - about 10 mins.. Cool slightly, then add beaten eggs.
Pour mixture over the aubies, and bake for another 25mins till slightly golden. Serve immediately
Serving Suggestions
Great with a crisp salad, crushed new potatoes with garlic butter, or crusty bread. Pinot Noir or even Chianti would go great with it too!


Originally Submitted
11/2/2009





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