Meat & Poultry
127
Moussaka
Serves 4
Dish: bowl, 1.5 litre (3pt) casserole with lid, large shallow rectangu-
lar or oval dish
Oven Accessory: no accessory then wire shelf in lower position
1 large aubergine, sliced
salt
5ml (1tsp) oil
2 cloves garlic, crushed
1 medium onion, chopped
350g (12oz) fresh lamb mince
400g (14oz) can tomatoes
30 ml (2tbsp) tomato puree
salt & pepper
Topping:
2 eggs
150 ml (1/4 pt) single cream
100g (4oz) cheddar cheese, grated
25g (1oz) Parmesan cheese, grated
Place aubergines in a large colander and sprinkle liberally with salt. Stand for 20 mins. or
until bitter juices run out. Rinse well under cold water and drain. Fill Steam Water Tank.
Place oil, garlic and onion in a bowl. Place on base of oven and cook on STEAM MEDIUM
for 2 mins. Add lamb, tomatoes and puree and mix well. Cover and cook on HIGH
MICROWAVE for 10 mins. Fill Steam Water Tank. Place aubergine in a dish with 3tbsp
water. Cover, place on base of oven and cook on STEAM MEDIUM for 4 mins. Whisk
eggs, cream and cheddar together. Arrange 1/2 the aubergine slices in the base of dish
and spoon over 1/2 the lamb mixture and repeat process again. Spread the cheese mixture
over the top and sprinkle with Parmesan cheese. Place on wire shelf and cook on
CONVECTION 190°C + SIMMER MICROWAVE for 15-20 mins. or until topping is puffed
and golden.
Cooking method
Ingredients
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