Moussaka
Servings 4
Difficulty Beginner
Total Time 1 hour 15 minutes COOK MODE
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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.