Mini Moussaka

Ingredients
24 slices of Brinjal / Eggplant( 0.5cm thick)
Salt
Oil for frying (olive oil)
*Lamb filling*
250g lamb (minced)
1 green chilli (chopped)
A piece of ginger(choped)
2 tbsp bread crumbs
3 egg whites
2 garlic cloves(chopped)
2 onions (chopped)
1 tbsp tomato puree
30 ml white wine(optional)
Freshly ground pepper
A pinch of garam masala
Coriander leaves (chopped)
* Bechamel Topping *
70 g butter
80 g flour
90cl milk
3 egg yolks
40g grated cheese (emmentel)
Salt to taste
A pinch of nutmeg powder
Freshly ground pepper
***
Olive oil
2 tbsp bread crumbs
Method
Fry onions till light golden brown.
Then add ginger- garlic paste & green chilli.
Then minced meat along with tomato sauce.
Add some water & cook for 10 min.
When the sauce has dried up, add egg whites & bread crumbs.
Mix well & remove from fire
Garnish with coriander leaves, garam masala & pepper.

Marinate the brinjal slices with salt & keep aside.
Then pat dry the slices on the kitchen roll.
Heat oil in a frying pan & fry both sides till light golden brown.
Drain on an absorbent paper.

Melt butter in a pan over low heat.
Add flour & stir until smooth paste.
Then add warm milk & mix well.
When custurd consistency, remove from fire.
Add egg yolks & grated cheese.
Mix well & then add salt, pepper & nutmeg powder.
Keep aside to cool.

Grease the mini ramekins with olive oil & sprinkle with bread crumbs.
Then place a fried brinjal slice.
Top it with prepared lamb mixture & again with a fried brinjal.
At last cover each mini-moussaka with the prepared bechamel sauce.
Preheat oven to 180°C.
Top with grated cheese & bake for 40 mn.
Serve hot.

Thanks to Domi for this delicious recipe.

Mini Moussaka - Greek Dish

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