Mousaka Recipe
Mousaka Recipe with Aubergines, Minced Lamb, Onion, Tomatoes, Grated Cheese, Flour, Butter, Milk & Egg.
INGREDIENTS
2 Aubergines
Oil
Salt
Grated Cheese
For the Meat Sauce:
1 lb (450g) Minced Lamb
Oil
1 Onion, sliced
1 x 7 oz (200g) Tin of Tomatoes
For the White Sauce:
1 oz (25g) Plain Flour
1 oz (25g) Butter
1/2 pint (300ml) Milk
1 Egg Yolk
METHOD
Fry the Onion and Mince in a little Oil. Add the Tomatoes and cook, reducing until thick. De-Seed and slice the Aubergines. Sprinkle each piece with a little Salt and leave until the juice runs out. Dry the slices and fry in Oil until brown. Grease an ovenproof dish. Arrange alternate layers of Aubergine slices and Mince, finishing with Aubergine.
To make the White Sauce, melt the Butter in a saucepan and stir in the Flour. Remove from the heat and add the Milk, little by little stirring constantly. Add the egg Yolk and blend well. Return to the heat and allow to thicken slowly watching that the Egg does not curdle.
Pour the White Sauce over, and sprinkle Cheese on top. Cook in the oven at 350F / 180C / Mark 4 for 45 minutes, until top is brown and bubbling. Serves 4.
Based on the Mousaka recipe in:
Simple Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).