Mod­ern mous­saka

Friday - - Good Food -

Prep time 15 mins Cook­ing time 40 mins Serves 4

But­ter, for greas­ing 1 large aubergine, peeled and cut into 2cm chunks 7 tbsp olive oil 2 onions, chopped 2 garlic cloves, minced 450g minced beef or lamb 800g whole toma­toes, drained 2 tsp tomato purée 1/3 cup chopped fresh flat-leaf pars­ley 2 tsp dried oregano 1 tsp ground cin­na­mon

200g ri­cotta cheese, at room tem­per­a­ture 100g feta cheese, at room tem­per­a­ture 1 large egg, room tem­per­a­ture

1 Pre­heat the oven to 200°C. But­ter a large oven­proof dish. 2 On a bak­ing sheet, toss the aubergine with 6 tbsp oil, salt and pep­per. Spread in a sin­gle layer and roast in the oven un­til soft and golden, 20-30 min­utes. 3 Mean­while, heat the re­main­ing oil in a large pan over medium heat. Add the onions, garlic and meat. Cook, stir­ring to pre­vent stick­ing, un­til the meat is browned, 5-7 min­utes. Stir in the toma­toes, tomato purée, pars­ley, oregano, cin­na­mon, salt and pep­per. Sim­mer, crush­ing the toma­toes with the edge of a spoon, for 15 min­utes. 4 When the au­bergines are cooked, place them in an even layer in the oven­proof dish. Spread the meat mix­ture evenly over the top. 5 Pre­heat the grill. In a small bowl, mix to­gether the ri­cotta, feta, egg, and a pinch of salt and pep­per. Pour this mix­ture over the meat, and spread evenly to the edges of the casse­role dish. Grill un­til the top­ping is golden brown. Serve hot.

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