Moussaka

8 Servings
Lamb Greek
Bake Lamb Main Dish Greek

1 pound plant
2/3 cup ve oil
1 large on
3 cloves lic finely chopped
1 1/2 lbs Ground b
1 tablespoon ur
1 can (16 oz) Diced atoes
1 teaspoon bs
1 pound atoes sliced
t
per
Topping
1 1/4 cup Plain urt
2 s
4 ounces a cheese crumbled
1/3 cup mesan freshly grated

Cut eggplant into thin slices, sprinkly with salt, cover with plate and weight; leave for about 30 minutes. Pat dry with a paper towel. Heat 3 tablespoons oil in a large pan. Cook onion and garlic until softened. Add lamb and cook over high heat until browned. Stir in the flour, canned tomatoes, herbs and seasonings. Bring to a boil, reduce heat and simmer for 20 minutes. Heat remaining oil in frying pan. Add eggplant slices and cook until golden on both sides. Preheat oven to 350. Arrange 1/2 of the eggplant slices in a large, shallow ovenproof dish. Then add a layer of 1/2 of the fresh tomatoes. Top with 1/2 of the meat and tomato mixture. Repeat with another layer of each. Beat together yogurt, eggs and cheeses. Pour over the top. Bake 35-40 minutes until golden and bubbling.


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