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MOUSSAKA

Ingredients  1.5 kg brinjal, unpeeled and cut into 1/2-inch thick rounds  1/2 cup olive oil  1 large onion thinly sliced  1 cup chopped carrots  4 minced garlic cloves  300g chopped mushrooms  1 tsp oregano  1/2 tsp ground cinnamon  750 grams tomato puree  1 cup grated Parmesan cheese  6 tbsp butter  7 tbsp maida  3 1/2 cups milk  4 large egg yolks Preparation Guide  Sprinkle salt on brinjal and set aside for 30 minutes. Preheat oven to 230°C. Pat brinjal dry. Oil some baking sheets.  Brush brinjal rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake for 10 minutes.  Turn brinjal and continue baking until tender, about 15 minutes longer. Cool.  Reduce oven temperature to 180°C.  Meanwhile, heat 1/4 cup oil in pan.  Add onion, carrots. Sauté until onion is tender. Mix in garlic, mushrooms.  Sauté until juices evaporate, about 10 minutes.  Mix in oregano and cinnamon. Add tomatoes.  Cook until mixture is thick, about 10 minutes. Season with salt and pepper.  Lightly oil glass baking dish.  Arrange half of the brinjal rounds in a single layer. Spoon half of the tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.  Melt butter in a saucepan over medium heat. Whisk in flour (maida). Stir for 2 minutes. Gradually whisk in milk. Simmer until it thickens, stirring constantly, for about five minutes.  Add in 1/2 cup cheese. Add salt and pepper.  Whisk egg yolks in large bowl and blend. Gradually whisk into sauce. Pour sauce over vegetables in the baking dish. Sprinkle 1/4 cup cheese over sauce.  Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes. Cool for 15 minutes and serve. Facebook Twitter LinkedIn WhatsApp
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