Aubergine moussaka
Serves 6
Ingredients
1250 g aubergines
50 ml olive oil
1 onion, diced
30 g butter
750 g minced beef
125 ml grape juice
1 tin of tomatoes (drained weight 480 g)
2 tbsp fresh parsley, chopped
Salt
Pepper
3 tbsp breadcrumbs
2 egg whites
500 ml Béchamel sauce
2 egg yolks
Topping
100 g grated Cheddar cheese
Method
Cut the aubergines into 1 cm thick
slices, sprinkle with salt and leave for
20 minutes to draw out the liquid.
Sauté the onion in the butter. Add the
mince and brown whilst stirring. Drain
the tomatoes, chop roughly and add to
the meat along with the parsley and the
grape juice. Season liberally with salt
and pepper, and simmer for about
15 minutes. Fold in the breadcrumbs
and the egg whites.
Rinse the aubergines under cold water,
pat dry and fry in olive oil until golden.
Arrange half of the aubergines in the
bottom of an ovenproof dish (20 x 30
cm) and then add the meat mixture.
Add the rest of the aubergines. Lightly
whisk the egg yolks, then fold into the
Béchamel sauce with about 2/3 of the
cheese. Spread the sauce over the
aubergines, and sprinkle with the rest
of the cheese. Bake in the oven
uncovered until golden.
Recommended settings
Function: Fan plus
Temperature: 170–190 °C
Shelf level: 1
Duration: 45–55 m pre-heating
Alternative settings
Function: Gentle bake
Temperature: 170–190 °C
Shelf level: 1
Duration: 50–60 m pre-heating
Bakes
79
Summary of Contents for H6000BM
Page 1: ...Microwave combination oven cookbook ...
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