If you are looking to try something different this evening why not check out Ella’s Kitchen The Cookbook’s recipe for moussaka with potatoes and aubergines? A perfect choice if you have little ones around, you and the kiddies can let your tastebuds experiment with this delicious dish. A great way to introduce Balkan-inspired food to the family.
Serves 4
Cooking time: 50 mins
What You’ll Need:
- 2-3 tablespoons olive oil
- ½ onion, chopped
- 225g lean minced lamb
- 120g mashed sweet potato
- 1 small aubergine, sliced into rounds about 1 cm ½ in thick
- 1 large potato, sliced
- 100g cheddar cheese
- 150g crème fraîche
What To Do:
- Preheat the oven to 200°C/400°F/Gas Mark 6
- Heat 1 tablespoon of the oil in a saucepan, add the onion (if using) and cook for 3 minutes over a medium heat until softened. Add the mince and cook for 4-5 minutes. Then, reduce the heat, add the sweet potato mash and cook for a further 1 minute. Remove from the heat; set aside.
- Add the remaining oil to a large frying pan and gently fry the aubergine rounds for 10 minutes until soft.
- Meanwhile, place the slices of potato in a large saucepan of water, bring to the boil, then reduce the heat to low and simmer uncovered for 10 minutes until soft.
- Meanwhile, place the slices of potato in a large saucepan of water and bring to the boil, then reduce the heat to low and simmer uncovered for 10 minutes until the potatoes are slightly softened but not mushy.
- In a shallow ovenproof dish, put a layer of meat mixture followed by a layer of both potato and aubergine. Repeat with the ingredients, finishing with a neat layer of potato and aubergine slices.
- In a bowl mix three-quarters of the grated cheese with the crème fraîche. Spread the mixture over the top layer of the moussaka. Sprinkle over the remaining cheese, then cook in the oven for about 30 minutes until the top is golden and bubbling.
Recipe from Ella’s Kitchen The Cook Book published by Hamlyn, buy at www.ellaskitchen.co.uk