Moussaka
Servings 4
Difficulty Beginner
Total Time 1 hour 15 minutes COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- 3 Tbsp (45ml) cooking oil
- 6 aubergines, cut into rings
- 1 onion, finely chopped
- 3 cloves garlic, peeled and crushed
- 1 Tbsp (15ml) Hinds Spices Cinnamon
- 2 tsp (10ml) Hinds Spices Paprika
- 1 Tbsp (15ml) Hinds Spices Origanum
- 500g beef mince
- 1 Tbsp (15ml) Bisto Original Gravy Powder
- 1 x 400g can Rhodes Quality Chopped & Peeled Tomatoes
- 50g Rhodes Quality Tomato Paste
- 2 cups (500ml) beef stock
- 2 Tbsp (30ml) fresh basil, chopped
- Salt and pepper for seasoning
- 2 eggs
- ½ cup (125ml) cream
- 2 bay leaves
METHOD
- Preheat the oven to 180℃.
- Heat the oil in a large frying pan and fry the aubergine for 5 minutes, in batches. Set aside.
- In the same pan, fry the onions for 2 minutes, add the garlic, Hinds Spices and beef mince and fry for a further 5 minutes. Add the Bisto Original Gravy Powder.
- Stir in the Rhodes Quality Chopped & Peeled Tomatoes, Rhodes Quality Tomato Paste and beef stock. Simmer gently for 30 minutes.
- Add the fresh basil and season to taste.
- Place half the aubergine into the bottom of an oven proof dish, top with half the mince and repeat this process.
- Whisk together the egg and milk and pour over the top of the dish. Bake in a preheated oven for 30 – 40 minutes. Until golden and the egg custard is set.
