Ingredients
The following ingredients have 4 Servings
- 2 eggplants medium
- 5 tbs oil
- 2 onions medium peeled sliced
- 500g beef mince
- 2 tbs tomato paste
- 1 tsp mixed herbs
- 2/3 cup Massel Beef Style Liquid Stock
- 250g potatoes cooked peeled
- 2 tomatoes
- 30g margarine
- 30g plain flour
- 30g cheese grated
- 1 1/2 cups milk
- 2 eggs
Instruction
- Slice the eggplant and spread on a plate. Sprinkle eggplant with salt and leave for 15 minutes. Rinse and dry.
- Fry the eggplant in a little oil until brown on both sides and set aside.
- Heat the remaining oil and cook the onion until soft. Add the mince and cook until browned. Stir in the tomato paste, stock, herbs and seasonings.
- Bring to the boil. Cover and simmer for 15 minutes.
- Slice the cooked potatoes and tomatoes.
- Line the bottom of an oven proof dish with half the eggplant. Pour over half the meat mixture and top with sliced tomatoes.
- Add the rest of the eggplant, meat and layer with the potatoes.
- Sauce: Melt the margarine, stir in the flour and gradually blend in the milk. Bring the sauce to the boil, stirring constantly. Beat in the egg yolks and cheese.
- Whisk the egg whites and fold into the sauce.
- Pour the sauce over the moussaka and bake in a moderate oven for 45 minutes or until golden brown.
