Sunday, July 22, 2007

Moussaka, without the eggplant

We tried to put together a moussaka yesterday, but we didn't have eggplant, so it became a moussaka without eggplant.

Here's what we did.

250 g lean ground beef
1 egg
1 cup quickmelt cheese, grated
salt and pepper
2 potatoes, sliced 1/4 inch
1/4 cup tomato sauce
1/4 cup red wine
1 tomato, diced
olive oil
1/2 tsp oregano
1/4 tsp nutmeg
1/4 tsp cinnamon
1 onion, finely chopped

1. Fry the potatoes slices in vegetable oil. When done, allow oil to drain on a paper towel.

2. In a separate pan, cook the beef and onions in olive oil, until beef is brown. Season with oregano, nutmeg, cinnamon, salt and pepper.

3. When beef is brown, add tomato sauce and red wine. Simmer until dry, mixing in the tomatoes towards the end. Meanwhile, preheat the oven to 350 degrees.

4. Beat the egg and mix in the grated cheese.

5. Place a layer of potato slices on the bottom of a baking pan. Pour beef as the second layer. Top with the cheese mix.

6. Bake for 20 minutes.

The dish was yummy, but next time we'll add more cheese (around half a cup more) and do something more with the sauce. We'll also probably add some Tabasco to spice it up a little. And next time, we'll do it with the eggplant. :)

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