Helen RandellEasy Moussaka
June 25th 2009 18:20
I think we have all come to the realisation that it's no longer summer here in the Adelaide Hills - everyone that is except from my eggplant bush. That little guy has been busy growing eggplants since early summer, and after it managed to power through the heat, I guess it decided to try and last through the frosts of winter as well.
Just in case it doesn't make it (sorry little guy, I just don't have your faith) I pulled most of the fruit off the other day and put it to work in the kitchen. I found a hob-to-table moussaka recipe in Good Food's 101 One Pot dishes which will certainly be moving into high rotation in our household.
The recipe suggested using ready-made chargrilled eggplant, but because I wanted to use my own produce, I made my own before beginning the recipe. I chargrill, I sliced the eggplants, then salted them on both sides, letting them sit for about half an hour. Wipe off excess salt, then brush lightly with olive oil and cook on a grill pan for about 3-4 minutes each side until soft.
Hob-to-table Moussaka
1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
500g minced lamb
1 can 400g chopped tomatoes
1 1/2 tbsp tomato paste
1 tsp ground cinnamon
100g chargrilled eggplant, chopped
fetta
mint
salad
1. Heat the oil in a large frying pan. Toss in the onions and garlic and saute until soft. Add the mince and stir fry for about 10 minutes until browned.
2. Add the tomatoes, a can full of water, the paste and the cinnamon. Leave the mince to simmer for about 30 minutes, adding the eggplant about half way through.
3. Crumble the feta and chopped mint over the mince. Serve immediately so the fetta melts a little in people's bowls. Serve with a crunchy green salad.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Thanks Helen!!