Mediterranean magic! An eggplant (aubergine), zucchini (courgette), potato and ground meat casserole. Our Moussaka recipe is set apart with a unique cheese topping.
- Black pepper
- 750g minced pork, beef or lamb
- 1 tub of cottage cheese
- 1 bay leaf
- 10g/2 cloves garlic, chopped
- 1 eggplant, sliced lengthways
- 2 large potatoes, peeled and sliced lengthways
- 3 beefsteak tomatoes, chopped
- 1 large onion, chopped
- 3 zucchinis, sliced lengthways
- Olive oil
- sliced black olives
- 1 cinnamon stick
- 8 onces of grated cheddar cheese
Salt the eggplant and zucchini slices and leave them for 30 minutes, then rinse and dry on kitchen paper. Fry in olive oil over a medium heat until lightly browned and starting to soften, then drain on kitchen paper and set aside. Fry the potatoes in the same way.
In a separate pan, heat olive oil and fry the chopped onion and garlic for 5 minutes until softened. Add the minced meat and brown it before adding the tomatoes, cinnamon stick, bay leaf, 1 teaspoon of salt and the pepper. Simmer for 30-40 minutes. When done, remove the cinnamon and bay leaf.
In a deep ovenproof dish, arrange the potatoes in a layer. Top with a third of the meat, then the eggplant, another third of the meat, the zucchini, and finish with the remaining meat.
Add a layer of cottage cheese followed by a layer of grated cheddar cheese. Top your masterpiece off with an attractive display of sliced black olives, then bake for 40 minutes at 180C/350F.
Sprinkle oregano on top before serving.
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