Moussaka

moussaka_1

Every girl goes through a Jackie O stage. The huge sunglasses, the hats, sometimes even the gloves.  Every now and then I still pretend I’m Jackie O, even though chances are I’ll never own a yacht or fit into a size 8 Chanel suit, I can see myself in the Mediterranean. The Greeks certainly know their stuff when it comes to food.

So I tried my hand at moussaka, with a twist – think of it as a Greek version of lasagne. Also, I think I have a bit of a brinjal problem. As in I can’t get enough of it. Oh brinjal, you deep purple beauty!

moussaka_2

Ingredients:

2 brinjals, sliced into disks

500 g beef mince

1 teaspoon garlic

1 chopped onion

1 teaspoon oregano

1 can chopped tomatoes

1 tablespoon tomato paste

1 tablespoon fruit chutney

2 tablespoons flour

2 tablespoons butter

400 ml milk

200 ml plain yogurt

1 teaspoon paprika

Handful of grated cheddar cheese

Method:

1. Fry the onion and garlic in a splash of oil.  Add the beef mince once the onion is translucent.

2. Fry the mince until cooked and add the oregano, tomatoes, tomato paste and chutney.

3. Grill the brinjal disks on both sides in a very hot pan with only a touch of olive oil. The disks should be slightly charred.

4. In a saucepan, mix the butter and flour into a paste over a medium heat.  Gradually add milk while continuously stirring. Beware of lumps. When the sauce is thick and starts boiling, add some salt and pepper.

5. Put a small layer of white sauce at the bottom of an ovenproof dish. Arrange a layer of beef mince and then a layer of brinjals. Top with more white sauce and some yogurt. Layer the dish until all the sauce, mince and brinjals are in.

6. Top with cheese and paprika. Bake in the oven for around half an hour.

7. Serve hot with a glass of red wine.

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