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Souffle Moussaka


(for 4 )

Based on George Perry-Smithís recipe

Olive Oil
2 Medium Aubergines
350g (12 oz.) Minced Lamb (or beef)
2 medium Onions
2 fat cloves Garlic

2 Carrots
1 Cinnamon Stick
280g (10 oz.) Tomato Passata or Chopped Tomatoes
1 teaspoon dried Oregano
Salt and pepper

Souffle Topping:
60g (2 oz.) Butter
60g (2 oz.) Flour
225ml (8 oz.) Milk
110g (4 oz.) strong Cheddar
3 Eggs

Method;

First cook the Aubergines.
Slice them in 2 cm. thick slices, diagonally is the easiest.

Fry these on both sides in hot oil until browned and cooked through.

Brown the mince in a pan in a little olive oil, breaking it up well with a wooden spoon.
Put this to one side.

Chop the onion, garlic and carrot and fry these on a high heat for a few minutes until beginning to colour.
Add the mince to the pan, the Oregano ,the cinnamon stick and the tomato.
Bring this to a simmer and simmer gently for about 45 minutes.
Add some water or stock if it dries.

Now using a casserole or souffle dish of roughly two litres capacity put in a layer of the sauce, a layer of Aubergine then repeat this ending with a layer of Aubergine on top.

Now make the souffle.

Melt the butter in a pan, stir in the flour then add the milk to make a stiffish white sauce.
Grate the cheese and melt this into the sauce.
Separate the eggs, stir the yolks into the sauce and beat the whites until stiff.
Fold the whites gently into the cheese sauce then spoon this on top of the layer of Aubergine.

Put the oven to 190C, 375F, Gas 5.
Cook the Moussaka at this temperature for about 40 minutes.

The souffle will rise a little and make a delicious but light crust on top of the Moussaka.

I donít think this really needs potatoes or rice, maybe some bread and a salad.




March 12, 2008 07:08 AM | 0 Comments
  Martin Dwyer
Consultant Chef