Name Moussaka


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* 4 aubergines, stalks removed and sliced
* 50g (2 oz) Stork margarine
* 2 medium-sized onions, peeled and sliced
* 450g (1 lb) fresh minced beef or lamb
* 50g (2 oz) mushrooms, sliced
* 1 x 226g (8 oz) can peeled tomatoes
* Salt and freshly ground black pepper
* 1 x 15ml spoon (1 tablespoon) Worcestershire sauce
* Dash of Tabasco sauce
* 1 x 5ml spoon (1 teaspoon) mixed herbs
* 2 x 15ml spoons (2 tablespoons) grated Parmesan cheese

* 2 eggs, size 3'
* 150ml (1/4 pint) natural yogurt'
* Salt and pepper'
' beaten together
* Tomato slices and parsley, to garnish

OVEN: Pn-heat to moderate (180°C 350°F, Gas No. 4)
SHELF: Middle
1. Melt Stork in large frying pan and fry aubergine slices lightly on both sides until golden brown.
2. Line a 2 litre (3 1/2 pint) casserole with aubergine slices, covering sides and bottom, reserving some for the top.
3. Place all remaining ingredients for filling in the frying pan and bring to the boil, stirring continuously with a wooden spoon. Empty this into the lined casserole and arrange remaining aubergines on top and cover.
4. Bake in pre-heated oven for 1 ¼ hours. Blend topping ingredients together. Pour over top of casserole. Return to oven, bake uncovered for a further 20-25 minutes or until set.
5. Garnish with tomato slices and parsley.

Serves: 4-6
Preparation time: 25 mins
Cooking time: 1 hr 40 mins
Freezing note: Freeze before adding topping.

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