Eggplant Lasagna (moussaka)

CREDITS

Rec credit: @when_ruhana_cooks

RECIPE

2 large eggplants (peeled, sliced lengthwise into ¼ inch sheets)Drizzle olive oil Salt and pepper
Meat Sauce-1kg beef/ or chicken mince 2  tablespoon oil2 onions (sliced) 1 tablespoon crushed garlic1  red pepper (chopped)1 punnet button mushrooms (sliced) 1 teaspoon fine salt½ teaspoon pepper1 teaspoon chilli powder½ teaspoon coriander powder½ teaspoon cumin powderPinch turmeric powder1 tablespoon lemon juice1 teaspoon red ginger garlic masala (or more to taste)1 packet chopped spinach6-8 roma (jam) tomatoes (liquidized)
Cheese Mixture-2 x 300g Meze ricotta cheese 1 cup grated mozzarella cheese3 eggs
Garnish-Grated mozzarella cheese parmesan cheese 2 tablespoon dried italian herbs
METHOD:1. Preheat oven to 210° C.2. Drizzle olive oil on oven tray, with salt and pepper and toss sliced eggplants.3. Cook slices 5 minutes on each side.4. Lower oven temp to 180° C. 5. Braise onion in oil, add spices, chillies, garlic and lemon, mix, then add mince and brown for 5 minutes.6. Add tomatoes and ½ cup water, and cook for 15 minutes.7. Add red pepper, spinach and mushrooms, and cook for 5 minutes.8. Blend ricotta, egg and cheese.9. In a med-large oven proof dish, spread ⅓ of meat sauce in bottom of dish.10. Layer ½ eggplant slices.11. Spread ½ ricotta mixture.12. REPEAT.13. Add last layer of sauce, and then sprinkle cheeses and herbs on top.14. Cover with foil and bake for approx. 45min.15. Remove foil and bake another 5 minutes until cheese browns.16. Let it rest 10 minutes before slicing.#mamataughtmewellrecipes

POSTED ON

03 Oct 2017

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