Moussaka

Ingredients

900g Lamb Chops (Chopped or Whole)
1 Tablespoon Oil
2 Carrots
425g Tomato Puree
1 Cloves Garlic
225g Potatoes (Sliced Into Strips)
Salt
2 Bacon Rashers
2 Onions
¼ Teaspoons Basil
2 Tablespoons Parsley (Chopped)
1 Cup Stock
2 Egg Plants
Butter (Melted)

Method

1. Heat oil in pan.
2. Add meat, bacon, onions, carrots, garlic, basil & parsley.
3. Cook until meat changes colour.
4. Add stock and tomato puree and simmer for 20 minutes.
5. Slice egg plant into roughly 10mm strips, sprinkle strips with salt, cover with paper towel and let stand for 10 minutes, then wipe dry.
6. Saute strips in hot oil until lightly browned.
7. Oil bottom of casserole dish.
8. Drain sauteed strips and add half as a layer to the bottom of the casserole dish.
9. Pour meat/vegetable mix over sauteed egg plant.
10. Add the rest of the sauteed egg plant over the meat/vegetable mix.
11. Arrange sliced potatoes as a final layer to the casserole.
12. Bake in a moderate to slow oven for one hour.
13. When cooled removed from oven and brush potatoes with melted butter and sprinkle with chopped parsley.

Moussaka, the best known Greek dish, is a golden and crusty baked lamb and eggplant casserole. It can be made with other ingredients besides lamb and eggplant, using beef, or vegetables such as zucchini or potatoes.