Page 43 - EON Edible Garden Manual

Basic HTML Version

MOUSSAKA
THIS MEAL SERVES
SIX PEOPLE
BEEF AND PORK MEALS
COOKING METHOD
STEP BY STEP
INGREDIENTS
1. Melt butter in a saucepan.
2. Whisk in flour, nutmeg, salt and
pepper, until paste is formed.
3. Add 2 cups of milk, whisk until sauce
thickens.
4. Cut eggplant into 1 cm cubes. Fry
eggplant in a small amount of oil or
bake in oven until golden and set aside.
5. Heat oil in large pan, addmeat, chopped
onion and crushed/chopped garlic.
6. When meat is brown, add the
tomatoes, beef stock, salt, pepper and
nutmeg.
7. Add any other veggies (e.g. carrot,
peas, corn, zucchini etc) and bring
mixture to boil, then leave to simmer
until watery sauce has somewhat
evaporated and thickened (between 5
to 10 minutes).
8. Get a deep tray or oven dish and
spread eggplant all over base of the tray.
9. Spoon over the meat sauce, then
spread white sauce evenly over top of
meat.
10. Sprinkle cheese on top.
11. Bake in hot oven for 20 mins or until
golden brown.
12. Serve with a garden salad.
1 kg of mince (lamb or beef)
1 large eggplant
Pinch salt and pepper
2 tablespoons of butter
1 large onion
1 clove of garlic
1 can whole tomatoes (pureed/mashed)
½ teaspoon nutmeg
1-2 tablespoons oil for frying
½ cup beef stock (from a carton or made with
water and beef stock cube)
½ cup (self raising/plain) flour
cup grated cheese
2 cups milk
Add any other veggies you have
(Carrot, peas, corn, zucchini etc)
SERVE WITH (OPTIONAL): Salad
6x
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