This week Chef Niemand takes foodies on culinary expedition around the world. In weeks to come we will see recipes from all over the globe that promise to tickle your tastebuds for sure.
|Oiled baking tray (2litre volume)|
|2||large eggplants (1kg), sliced thinly|
|15ml||coarse cooking salt|
|1||large onion, chopped finely|
|2||cloves of garlic, crushed|
|410g||can crushed tomatoes|
|125ml||dry white wine|
|Pinch of cinnamon|
|50g||finely grated parmesan|
- To work with the eggplant: layer the sliced eggplant onto kitchen paper/absorbent towel; sprinkle the eggplant slices with the coarse salt; stand 30 minutes; pat the eggplant slices dry with kitchen absorbent paper to remove the dark brown ‘water’ from the eggplant.
- Heat oil in a large frying pan and brown the eggplant (in batches) on both sides, drain on absorbent paper.
- Cook onion and garlic in same pan, stirring until onions soften. Add lamb and keep on cook – stirring until lamb changes colour.
- Stir in the undrained tomatoes, wine and cinnamon, bring to a boil. Reduce heat and simmer uncovered until liquid has evaporated (30min).
- Melt butter in a medium size saucepan, add the cake flour, cook, stirring until mixture thickens and bubbles – add all the milk, stir and bring to a boil for 3 minutes until thick.
- Place a third of the eggplant, overlapping slices slightly, in dish, spread half of the meat sauce over egg plant. Repeat layering finishing with eggplant.
- Spread white sauce over eggplant/top and sprinkle with cheese.
- Cook uncovered for about 40 minutes or until top browns lightly – stand Moussaka 10 minutes before serving.