This is a recipe that was given to me by one of my students who loved anything with brinjal. Many Moussakas later and a firm family favourite we have combined the boring brinjal with practically every vegetable- from pumpkin to carrots to cauliflower, peas and broccoli. Never mind tomatoes. Pumpkin Moussaka, here we come.
500 gms mince, washed and drained; 1 large onion, minced; 2 cloves garlic, minced fine; salt and pepper to taste; 2 tbsp olive oil
Pumpkin Puree: 2 cups orange pumpkin, boiled with 1/2 cup water till soft, cooled and pureed with 1 large clove of garlic and 1/2 inch ginger.
300 gms sliced brinjal- soak in salted water and drain. Grill at 225 C with olive oil and salt for 2 minutes each side. Keep warm till required.
chicken stock; 1/2 cup milk; salt & white pepper to taste; salt and pepper
to taste; 1 dsp flour; 1 small onion minced; 2 tbsp grated cheese.
Heat oil in non stick pan. Fry the minced onions until glazed and transparent. Add flour and stir fry for a minute till crisp. Lower
flame and slowly pour in the chicken stock, stirring all the while to avoid lumps. Next add the milk and keepstirring until thick and
creamy. Add thecheese and gently mix. Season withsalt & white pepper. Keep warm till required.
Heat the olive oil in a large nonstick pan and stir fry the onions and garlic till glazed. Add the mince and cook till brown. Add the pumpkin puree and pepper and salt and cook on medium heat to desired consistency.
Grease a large oven proof dish and pour 1/2 cup of the mince and pumpkin mixture into it. Place a layer of brinjal over the Pumpkin Mince Sauce and pour 1/2 cup white sauce over. Repeat layers ending with the Brinjal and finishing with White Sauce on top. Sprinkle with more grated cheese on top. Bake in a Pre heated oven at 225 C for 45 minutes until cheese is brown and bubbly. Take out of the oven and cover and keep for 15 minutes. Serve hot with garlic bread. I served it with my Multi Grain Garlic Bread which was a complete knock out..
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