posted by Tonkmom 04-26-103 5:15 PM
Mini Moussakas
(From Can't Cook/Won'tcook/BBCAmerica)
2-3 Tbsp. olive oil
1 large aubergine (egg plant)
1 small onion
9 oz. lean minced lamb
1 garlic clove
1 tsp. garam masala (see recipe below)
8 oz. can chopped tomatoes
1/2 tsp. dried oregano
2 Tbsp. chopped fresh mint
1/2 cup butter
1/2 cup plain flour
1/2 pint warm milk
4 oz. Gruyere or mature cheddar, grated
1 plum tomato
2 bay leaves or thyme sprigs
mixed baby lettuce leaves
1 lemon
salt and freshly ground black pepper
Preheat the grill (broiler) to medium. Cut the eggplant lengthways into 1/2 in. thick slices, brush with a little oil and season. Arrange on a grill (broiler) pan and cook for 4 minutes until golden brown.
Heat 1 tablespoon of oil in a pan. Finely chop the onion and cook in the pan with the mince for 1-2 minutes until well browned. Crush the garlic and stir into the pan with the garam masala (see recipe below) and cook for 1 minute.
Turn the eggplant brush with a little more oil and return to the broiler for a further 3-4 minutes until tender and golden. Stir the chopped tomatoes and oregano into the mince pan, bring to a boil and simmer gently for 5-6 minutes; season to taste and stir in the chopped mint.
Heat the butter in a separate pan; stir in the flour and cook for 1 minute before gradually beating in the milk. Bring to a boil, stirring continuously until smooth and thickened. Remove the eggplant from the heat and set aside.
Turn the broiler to high.
Stir three quarters of the grated cheese into the white sauce and season to taste; keep warm. Arrange a layer of eggplant in the base of two individual heatproof dishes, spoon over half of the mince followed by a layer of cheese sauce. Repeat to make another layer. Thinly slice the tomato and arrange on top of the cheese sauce with a bay leaf. Sprinkle over the cheese and place under the broiler for 1-2 minutes until bubbling and golden. Squeeze a little lemon juice and drizzle a little olive oil over the lettuce leaves and toss well together; season to taste. Place the moussaka serving plate and arrange the salad leaves around the edge.
Garam Masala:
1 Tbsp. ground cumin
1 Tbsp. ground coriander
2 tsp. pepper
2 tsp. cardamom
1 tsp. ground cloves
1 tsp. ground cinnamon