Moussaka – Greece (Delma Gomes)

Moussaka – Greece (Delma Gomes) - Family de Freitas

Recipes

Moussaka – Greece (Delma Gomes)
3 tbsp oil 1 lb cooked lamb, diced or minced 1 clove garlic crushed (opt) 2 oz grated cheese	1 small onion fine chopped 1 2½ oz can tomato puree ½ lb raw potatoes sliced ¼ lb tomatoes peeled/sliced 1 egg yolk	¾ cup grated cheese Salt and pepper 1 large aubergine sliced ½ pint cheese sauce Sprig of parsley
Soak the sliced aubergine with salt for about an hour. Heat a third of the oil in a frying pan. Add onion and allow to colour. Add the meat and shake over a brisk heat for a few minutes. Remove from the heat. Add tomato puree and season well. Put in an ovenproof dish and keep warm. Heat the remaining oil in a frying pan. Put in the potatoes and fry gently until brown. Take out and arrange on top of the meat. Add the aubergine to the frying pan and cook for 5 minutes. Optionally add garlic and then sliced tomatoes and continue cooking for 5 minutes. Pour over the potatoes. Prepare the cheese sauce, stir in the egg yolk and pour over the dish. Sprinkle top with grated cheese Bake at 350F/176C Mark 4 for 15-20 minutes until well browned. Decorate with parsley and serve.