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Moussaka (Layered aubergines with meat and cheese sauce) -

       Ingredients How to?

  •   500g minced lamb
  •  2 aubergines sliced
  •  1 onion chopped
  •  1 clove of garlic crushed
  •  1 tin of crushed tomatoes (450g)
  •  1 cup water
  •  1/4 tsp mixed spices
  •  Salt & pepper
  •  2 tbs oil

    Cheese Sauce
  •  3 tbs oil
  •  1/2 cup flour
  •  2 cups milk
  •  a pinch of mixed spices
  •  Salt & pepper
  •  1 cup grated cheese

    1. Deep fry the aubergines, and keep on kitchen paper to absorb the extra oil. Alternatively, brush the aubergine slices with oil, and grill both sides.
    2. Heat oil in a large pan. Add the onions and fry till soft, add garlic, then the minced meat. Fry for 5 minutes.
    3. Add the tomatoes, water, mixed spices, salt and pepper. Boil, then lower the heat, and simmer for 20 minutes.
    4. Prepare the white sauce by heating the oil in a saucepan. Add the flour. Cook for few minutes, then add the milk gradually. Add the spices, salt and pepper.
    5. Boil, then lower the heat and simmer for 10 minutes. Layer the aubergines with the sauces in an oven tray, starting with meat sauce, and finishing with a layer of aubergines. Sprinkle with the grated cheese. Put in a hot oven for 15 minutes or till the cheese melts.

      ** Tips  this recipe works well if made with potatoes instead of aubergines. Use 1kg of potatoes, Slice and fry, then follow the rest of the recipe.
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