Wednesday 30th March 2011


I haven't really cooked with eggplant for a while. I bought three large eggplants for only $2.99 the other day. Using two of them, I made some moussaka tonight.

I cut the eggplant into 1/2cm slices and gently panfried them on both sides in some olive oil. You can also bake them in the oven. You just need them to soften up a bit.

I cooked sauce using some diced onion, crushed garlic, beef mince, two cans of crushed tomatoes, chopped parsley and basil.

I layered the eggplant with sliced mushrooms, grated cheese and the sauce.

I made bechamel sauce from scratch and
poured it over the top as the last layer.

Into the oven for about half an hour
until the bechamel became a lovely golden hue.

Deeee lish!

No comments: