Moussaka

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* Exported from MasterCook *

 

Moussaka

 

Recipe By : Linda McCartney's Home Cooking

Serving Size : 1 Preparation Time :1:35

Categories : Eggplant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium aubergines

6 tablespoons olive oil -- up to 8T

2 onions -- chopped

1/2 4 1/2 ounce package TVP mince OR

2 vegetable burgers -- cubed

1 cup red wine

1 cup vegetable stock (1/2 cup if using vege-

table burgers)

4 tablespoons chopped fresh parsley

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

salt and freshly ground black pepper -- to taste

3 tablespoons tomato puree

*For the Sauce*

3 tablespoons butter or margarine

3 tablespoons plain flour

1 1/2 cups milk

2 eggs -- beaten

1 cup cottage cheese

1 cup breadcrumbs

1 cup Parmesan cheese

 

This famous Greek dish is, in my opinion, even better for using TVP mince. You

can eat it straight from the oven, with greens such as broccoli or spinach, but

I really prefer the flavour when it's been allowed to cool for at least 6 hours

and then reheated. It keeps very well in the fridge or freezer.

 

Pre-heat the oven to 375°and grease a large (12 x 18 inches) baking tray. Peel

the aubergines and slice into 1/2 inch strips. Heat 4-6 tablespoons of the oil

in a frying pan and brown the aubergine strips on both sides, then remove them

from the pan and set them aside. Add more oil if necessary and saute the

onions.

 

Add the TVP mince to the frying pan and saute for 5 minutes. Add the red wine,

stock, parsley, cinnamon, nutmeg, salt, pepper and tomato puree. Simmer this

mixture over a low heat, uncovered, for about 15 minutes until most of the

liquid has been absorbed. Remove from the heat and set aside.

 

Make a white sauce - melt the butter and sprinkle the flour over it. Stir into

a smooth, thick paste. Heat the milk and slowly add it to the paste, stirring

well after each addition to make a smooth sauce. Rmove the sauce from the heat,

leave to cool, then stir in the eggs and cottage cheese.

 

Sprinkle some breadcrumbs evenly over the baking tray. Place a layer of

aubergine over the breadcrumbs, cover them with a layer of the TVP mince in

sauce, then sprinkle with a thin layer of Parmesan cheese. Repeat the layering

process, starting with the breadcrumbs, until the aubergine strips have been

used up. Pour the cheese sauce over the dish and top with more Parmesan cheese.

Bake for 40-50 minutes, until the cheese turns golden brown.

 

Good source of protein, vitamin A, B group vitamins, calcium

 

KES 11/9/99

 

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