Monday, January 17, 2011

Big Jet Plane


This is going to be my last post for about 6 or so weeks because tomorrow I leave for a trip to India and Nepal. But don't you have any doubts, I am positive I am going to come back piled high with stories, photos, and insights into the world of curries, dahls, tandoors and chapatis. And lassis. Oh and dosas. And naan bread.

Man I feel full already.

So I bid you adieu, and wish you the best until we speak again. Hopefully I will return 5 kilos heavier and full to the brim with new recipes and ideas for you and I to try.

Now I leave you one more recipe to get the tastebuds going - moussaka stacks. Thick chunky slices of silky, chargrilled eggplant, nestled amongst fresh tomato and shreds of basil, topped with warming cinnamon-infused lamb and crumbly feta...

Adios amigos!

Moussaka Stacks
Adapted from the CSIRO Total Wellbeing Diet Recipe Book
Serves 4-6

2 large eggplants, sliced thickly
400g lean lamb mince
4 really ripe tomatoes, sliced thickly
1 spanish onion, diced
2 garlic cloves, chopped finely
Large handful of fresh basil (use Greek basil too if you have some)
A few sprigs of oregano, chopped
200g feta cheese
1/4 teaspoon cinnamon
1/2 a cup of red wine
4 tablespoons tomato paste
1/2 cup of water

Salt and pepper

Cook the garlic and onion in olive oil over a medium-high heat for a few minutes until golden and translucent. Add the minced lamb and cook until brown, breaking up the lumps with a spoon. Season with salt and pepper, add the cinnamon, oregano, red wine, water, and tomato paste. Stir until paste is combined with the wine and water and leave to simmer and thicken for about 15 minutes.

Meanwhile get another pan or grill going on a medium-high heat. Lightly drizzle the eggplant slices with olive oil and place in the pan. Make sure you don't overcrowd the pan and overlap the slices - you may need to cook the eggplant in a few batches. Cook for a few minutes on each side until each slice of eggplant is lightly charred and cooked though. Set aside.

Arrange a few slices of tomato on each plate, top with a few basil leaves and then a layer of eggplant. Top with a spoonful of the lamb mince and then repeat with another layer of tomato, basil, eggplant, finishing with a final spoonful of the lamb. Sprinkle each stack with feta and more basil leaves. Eat!

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