Method

All About History - - BLUFFER’S GUIDE -

1. Place the aubergines at the bot­tom of a deep dish, sprin­kle them with salt and cover with cold wa­ter. Move to the side and leave for 1 hour, then re­move them and give them a rinse. Drain them and pat them dry with kitchen towel.

2. Pre­heat the oven to 120°C. Sprin­kle your tomato slices with salt and olive oil, place them in the oven for 1 hour, re­move and al­low them to cool. 3. Mean­while, add oil to a saucepan and fry the aubergine slices and bell pep­pers. Place them on kitchen towel to ab­sorb any ex­cess oil.

4. Add the mince, onion, gar­lic and spices to the saucepan and sauté over a mod­er­ate heat for about 15-20 min­utes un­til brown. In the recipe from A Baghdad Cook­book, co­rian­der, cumin, car­away, cin­na­mon and gin­ger are all sug­gested, so feel free to use th­ese if you wish.

5. Pour in the wine, stir­ring for two to three min­utes while the al­co­hol evap­o­rates. Next, add the tomato, bay leaf, pars­ley, salt and pep­per with 400 millil­itres of wa­ter. After about 30 min­utes, the sauce should have thick­ened up.

6. Re­move the bay leaf and add the basil, stir­ring it into the sauce. Take off the heat and pre­heat the oven to 170°C. Place the aubergines at the bot­tom of a dish and sprin­kle basil over them. 7. Cre­ate a layer on top with half of the tomato slices and pep­pers, and then top this with a layer of the meat mix­ture. Re­peat this so that you have two lay­ers of each.

8. Pour the yo­ghurt, eggs, salt and pep­per into a bowl and whisk un­til a smooth cream is forms. Add the cheese and mix so that it is dis­persed evenly. Then, top your mous­saka with a gen­er­ous layer of the mix­ture.

9. Scat­ter a lit­tle bit of black­berry on the top if you wish, or spare tomato slices. Bake your mous­saka for about 45-50 min­utes un­til it is browned on the sur­face and then leave it to stand for 20 min­utes be­fore serv­ing.

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