Croatian-inspired moussaka
- Serves 4
- Prep time: 30 mins | Cooking time: 1 hour
This simple moussaka makes the ideal feast to feed a hungry tribe. With layers of silky eggplant and savoury mince, this meal is full of flavour – and it’s guaranteed to impress for Sunday dinner.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, finely chopped
800g beef mince
400g can chopped tomatoes
1 cup finely grated parmesan
1 cup dry breadcrumbs
600g large boiling potatoes, peeled
2 eggplants
2 tablespoons melted butter
6 free-range eggs
1 cup (250ml) milk
Green leafy salad, to serve
Method
Heat the oil in a heavy-based saucepan over medium-high heat, then add the onion and garlic. Cook for 2-3 minutes, or until golden. Add the beef mince and cook for 6 minutes, or until brown.
Add tomatoes and season well with salt and pepper. Cook, stirring occasionally, for 20 minutes, or until reduced and thickened. Remove from the heat and stir in half the parmesan and half the breadcrumbs, until combined.
Meanwhile, preheat the oven to 200°C (180°C fan forced). Grease a 30cm baking dish. Cut the potatoes and eggplants into slices ½ cm thick.
Arrange one third of the potato slices over the bottom of the baking dish. Top with half the eggplant slices, season, then top with half the beef mixture. Repeat another layer of potatoes, eggplant and beef, ending with a third layer of potatoes.
Whisk together the butter, eggs and milk with the remaining parmesan and breadcrumbs, until just combined. Pour evenly over the potatoes.
Bake for 1 hour, or until golden and bubbling around the edges. A skewer inserted should come out easily (this will indicate the potatoes are tender).