Thursday, June 7, 2012

Moussaka


1 onion, chopped
2 cloves garlic, chopped finely
500g lamb mince
½ tsp cinnamon
½ tsp all spice
2 bay leaves
2-3 aubergines, 1cm thick slices
2 potatoes, 1cm thick slices
salt and pepper
onion/beef GF stock cube
tin of chopped tomatoes
approx. pint of bechamel sauce*

In a little oil, fry the aubergines in a frying pan, making sure the pieces don’t overlap.  Turn to brown each side. Take off the heat.

Fry the onion, garlic, spices and mince until browned in a little oil. Add the tomatoes and stock cube and heat through. Take of the heat.

In an oven proof dish layer, potatoes, mince, aubergines, mince, aubergines, bechamel sauce. Sprinkle with soya cheese. Bake for 40 mins in a hot oven.



* This from the mac'n'cheese recipe in my recipe collection - it's basically a white sauce made with chicken stock instead of milk:


Bechamel Sauce
Fry approx. 3 tbsp GF flour (any) in 3 tbsp oil or margarine and then add a pint of stock but by bit, stirring all the time with a balloon whisk to avoid lumps. Add a tsp of smooth dijon mustard. You could also add some soya milk/cheese or a beaten egg to make it extra creamy.