Moussaka
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 450.00 | g | Onions |
| 1.50 | kg | Lamb, minced |
| 100.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 190.00 | g | Flour, white |
| 45.00 | g | Tomato paste |
| 30.00 | g | Sugar |
| 350.00 | ml | Water |
| 5.00 | g | ROBERTSONS Parsley 6 x 150g |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 900.00 | g | Eggplant |
| 90.00 | ml | Oil, Sunflower |
| 1.00 | l | Milk, fresh |
| 15.00 | ml | KNORR Lemon Juice 6 x 2L |
| 3.00 | pc | Eggs, large (class A) |
| 750.00 | g | Cheese, Cheddar |
Preparation
1. Fryfinely chopped onion in 45ml of the Marvello until transparent.
2. Ad the mince and fry until crumbly.
3. Stir in 70ml flour and cook for a further 3 minutes.
4. Mix tomato paste, sugar, water and parsleyand add to the meat. Season and simmer for 15 minutes.
5. Slice the eegplant ad fry in hot oil until cooked.
6. Arrange in greased casserole dish with mince in alternating layers.
7. Make a white sauce with the remaining flour, marvello and milk and season.
8. Add the lemon juice, 550g of the cheese.
9. Pour over the mince and sprinkle with cheese.
10. Bake for 30-45 minutes or until gloden.
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