When I was at Uni, I studied with a group a Greek girls. They taught
me a little Greek and revealed a few secrets of the wonderful Greek
cuisine. I quite nourish the fantasy of going there one day. In the
meantime, I invite Greece in my kitchen every now and then.
Yesterday was Moussaka day. The real recipe includes layers of mash potato to help keep the shape together but I kept mine simple and quick: Layers of lamb and aubergine. (I must be into some kind on layered food period at the moment). A rich feta white sauce surmounts the gratin colouring into a golden crust into the oven.
Very tasty and guess what: It's low carb!
A finished-in-no-time recipe: (2 people)
-A nice, shiny and firm Aubergine/eggplant
-Approx 250grs of trimmed lamb mince (or beef)
-1 onion chopped
-4 medium size tomatoes
-A teaspoon of cumin seeds
-A teaspoon of ground cinnamon
-2/3 cloves of garlic
-2 table spoon breadcrumbs
Slice eggplants lengthwise (approx 0.50cm thick slices, less than
1cm). Sprinkle with salt and place in a sieve to allow the bitter
juices dissolve for 30 min. Pat dry and brush slices with olive oil and
place into medium oven untill soft.
-You could pan fry them but Aubergine is somewhat spongy and it would absorb to much oil. A no-go unless you have a non stick frying pan-
Heat olive oil and cumin seeds untill fragrant, then add onion, crushed garlic, cinnamon and herbs. When onion is soft add mince and cook thouroughly, add tomatoes, stir in and cook for 5 minutes. Add breadcrumbs stir and turn off heat.
Heat milk and cream, bring to a boil and lower heat and add shredded feta cheese. Whip until thick. (I know it is largely un-dietetic)
In a medium size dish, place a layer of meat, and a layer of aubergine and so on untill you run out of ingredients. Top the moussaka with the white sauce and place the dish in the oven for approx 30 on medium heat. You can increase the temperature 10min before the end if you want the sauce to turn golden brown.