Moussaka, Aubergine Bake Recipe

Name: Moussaka, Aubergine Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 aubergines mediums -sized; 1 teaspoon salt; 1 pound lamb; 4 onions decided finely; 3 tablespoons water; 2 cloves garlic minced; 6 tablespoons oil; 4 tablespoons tomato puree mixed with 4 tablespoons water; 1 pepper; 2 tablespoons cornflour; 2 cups broth; 4 eggs slightly beaten.

Servings: persons

3 aubergines mediums -sized
1 teaspoon salt
1 pound lamb
4 onions decided finely
3 tablespoons water
2 cloves garlic minced
6 tablespoons oil
4 tablespoons tomato puree mixed with 4 tablespoons water
1 pepper
2 tablespoons cornflour
2 cups broth
4 eggs slightly beaten.

1
Slice the unpeeled aubergines to 1/2-inch thickness.
2
Sprinkle with salt and set aside (preferably in the sun) for an hour.
3
Meanwhile mince the lamb, add onions, water and garlic and fry in the oil Remove from heat and fry the aubergines in the oil until golden.
4
Mix the tomato puree with the water and a dash of pepper.
5
Put alternate layers of augergine, meat mixture and tomato puree into a greased casserole, with augergines as top layer.
6
Bake for 45 minutes in a moderate oven (350 F. or Gas mark 4).
7
Dissolve cornflour in th

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 aubergines mediums -sized, 1 teaspoon salt, 1 pound lamb, 4 onions decided finely, and more.

Yes, Moussaka, Aubergine Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moussaka, Aubergine Bake

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