Croatian Moussaka

This is something that I gleaned from a supermarket give-away menu card. Like all such things, it is hardly something to set the gastronomic world alight, but it is easy, and something a little different but also a bit bland. Perforce I added a bit of chilli to liven it up a bit. Whether it is really of Croatian provenance I could not say, but I will go with it for now. You can do a vegetarian version using a 400g can of beans or lentils instead of making the ragout.

 

Ingredients.

¼ cup olive oil.

1 medium brown onion, peeled and chopped finely.

3 cloves garlic, peeled and sliced.

250g beef mince.

¼ cup tomato paste.

½ cup sherry.

1 tblsp Thai chilli sauce.

Salt.

1 cup grated tasty cheese.

1 cup breadcrumbs.

2 largish potatoes, washed, sliced about thickness of little finger.

1 aubergine, sliced as above.

25g butter, melted.

2 eggs, lightly beaten.

½ cup milk.

 

Method.

Heat the oil in a pan over a medium flame and sauté the onion until soft. Add the garlic and sauté until beginning to turn golden then add the meat. Sauté until sealed all over then beat the tomato, sherry, chilli sauce and salt together and add to the mixture. Cook, stirring occasionally for 10-15 minutes until reduced and thickened. Remove from the heat and stir in half the cheese and half the breadcrumbs. Set aside.

Preheat the oven to 200°C. Grease a suitably sized baking dish and arrange one third of the potato slices on the bottom. Arrange half the aubergine slices on top of the potatoes, and half the ragout [or the beans if you are going vegetarian] on top of that. Arrange another layer of potato, another layer of aubergine, another layer of ragout, and a final layer of potato on top.

Whisk together the butter, eggs, milk, the rest of the cheese and the rest of the bread crumbs. Spread the mixture evenly on top of the potatoes. Bake for 40 minutes or until golden and bubbling. Remove from the oven and allow to sit for 10 minutes before serving.

 

Serve with: A crisp green salad.

 

Serves: 2.

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