Moussaka

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Serves

4 servings

Difficulty

Easy

Time

1 Hr 15 Mins

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Ingredients

3 Tbsp (45 ml) cooking oil
6 aubergines, cut into rings
1 onion, finely chopped
3 cloves garlic, peeled and crushed
1 Tbsp (15 ml) Hinds Spices Cinnamon
2 tsp (10 ml) Hinds Spices Paprika
1 Tbsp (15 ml) Hinds Spices Origanum
500 g beef mince
1 Tbsp (15 ml) Bisto Original Gravy Powder
1 x 400 g can Rhodes Quality Chopped & Peeled Tomatoes
50 g Rhodes Quality Tomato Paste
2 cups (500 ml) beef stock
2 Tbsp (30 ml) fresh basil, chopped
Salt and pepper for seasoning
2 eggs
½ cup (125 ml) cream
2 bay leaves

Method

1

Preheat the oven to 180°C.

2

Heat the oil in a large frying pan and fry the aubergine for 5 minutes, in batches. Set aside.

3

In the same pan, fry the onions for 2 minutes, add the garlic, Hinds Spices and beef mince and fry for a further 5 minutes. Add the Bisto Original Gravy Powder.

4

Stir in the Rhodes Quality Chopped & Peeled Tomatoes, Rhodes Quality Tomato Paste and beef stock. Simmer gently for 30 minutes.

5

Add the fresh basil and season to taste.

6

Place half the aubergine into the bottom of an oven proof dish, top with half the mince and repeat this process.

7

Whisk together the egg and milk and pour over the top of the dish. Bake in a preheated oven for 30 – 40 minutes. Until golden and the egg custard is set.