3 February 2009

lighter courgette moussaka

using courgettes gives this a soufflé texture, without oiliness

4 large sliced courgettes
2 beefy tomatoes, skinned & chopped
large onion
400g or so (about 1 lb) lamb
2 tblsp tomato puree
pinch cinnamon & pinch allspice
glass dry white wine
chopped parsley

the sauce
2 inch piece butter
milk - about 5/ 600mil
cup plain flour
pinch grated nutmeg
parmesan cheese
& breadcrumbs for topping

  • salt courgettes for half an hour and then rinse & dry
  • gently fry them in ev olive oil till golden, drain on kitchen paper
  • fry onion & lamb for 5 minutes or so
  • add chopped tomatoes, spices, purée wine and simmer gently for 15 minutes
  • make a white sauce, adding nutmeg cheese, s & p and simmer for 10 minutes to cook out ingredients.
  • layer moussaka with meat mixture, then courgette then meat, finishing with courgette.
  • top with your sauce
  • & sprinkle with breadcrumbs
  • bake at 180 for 50 mins to an hour


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