08 février 2006

τρόφιμα - A tale of feta and Aubergine

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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
-150gr feta
-10cl cream
-5cl milk
-A teaspoon of cumin seeds
-A teaspoon of ground cinnamon
-Oregano
-Thyme
-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.

White Sauce:
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.

Posté par GiantSquid à 11:31 - - Commentaires [5] - Permalien [#]


Commentaires sur τρόφιμα - A tale of feta and Aubergine

    Mmmm, that looks delicious and healthy all at once. And the layered look is always in fashion!

    Sher

    Posté par sher, 09 février 2006 à 09:14 | | Répondre
  • thank you! Healthy, that's right: it's bikini time over here, so I only prepare guilt-free indulgences

    Posté par Giant Squid, 09 février 2006 à 10:17 | | Répondre
  • celine bonjour
    i have been living on and off greece for 22 years
    am sure you make better moussaka than i do...

    Posté par sha, 09 février 2006 à 11:38 | | Répondre
  • ah kali orexi

    Posté par sha, 09 février 2006 à 11:39 | | Répondre
  • Kalimera Sha, you must have a much more genuine recipe.
    You're so lucky, Greece is such a beautiful country and people there seem to be so nice!
    Efraisto!

    Posté par Giant Squid, 09 février 2006 à 11:46 | | Répondre
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