baking & roasting

Aubergine moussakaServes 6Ingredients:1250 g aubergines50 ml (3 tbsp) olive oil1 onion, diced30 g butter750 g minced beef125 ml white wine1 tin tomatoes(drained weight 480 g)2 tbsp chopped parsleySalt and pepper3 tbsp breadcrumbs2 egg whites500 ml béchamel sauce,ready-made2 egg yolks100 g grated CheddarMethod:1. Cut the aubergine into 1 cm thick slices, sprinklewith salt, and leave for 20 minutes to draw out theliquid.2. Sauté the onion in the butter. Add the mince, andbrown whilst stirring. Chop the tinned tomatoesroughly, and add with the parsley and wine to themeat. Season liberally with salt and pepper, andsimmer for about 15 minutes. Fold in thebreadcrumbs the egg whites.3. Rinse the aubergines under cold water, pat dry andfry in olive oil until golden.4. Arrange half of the aubergines in the bottom of anoven-proof dish (32 x 22 cm), and then add themeat mixture. Add the rest of the aubergines.Mix the egg yolk and about 2/3 of the cheese intothe béchamel sauce. Spread the sauce over theaubergines, and sprinkle with the rest of thecheese. Bake in the oven, uncovered until golden.Setting: Fan plus ConventionalTemperature: 170–190°C 180–200°CShelf level: 1 1Duration: 45–55 minutes 45–55 minutesAutomatic ➔ National dishes ➔ Greek ➔ Moussaka148