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Moussaka
A moulded moussaka in the French manner: a tall dish lined with glossy purple aubergine skins and filled with the baked aubergine flesh, cooked lamb, mushrooms, herbs and tomato bound with egg, baked in a water bath and turned out whole.
- Yield8 servings
- Hands-on1 h
- Total3 h 27 min
- Difficulty
Ingredients
Aubergines
- 2.3 kgaubergines (4 to 5, each 18 to 20 cm long)
- 1 tbspsalt
- 2 tbspolive oil, for brushing
- 1 tbspolive oil, for sautéing
Filling
- 400 gcooked lamb, ground
- 100 gonions, minced
- 100 gmushrooms, minced
- 2 tbspbutter, for the onions and mushrooms
- 1 tspsalt
- 0.13 tspblack pepper
- ½ tspdried thyme
- ½ tspground rosemary
- 1 clovesmall garlic clove, crushed
- 160 mlbeef stock or bouillon
- ½ tbspcornflour
- 3 tbsptomato paste
- 3large eggs
To serve
- 480 mltomato sauce, if serving hot, warmedoptional
- 300 gwhite rice, to serve with the hot moussakaoptional
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