Moussaka

Tried this recipe out this evening, and can highly recommend it. Its another from Claudia Roden’s ‘The Book of Jewish Food’, and makes a pleasant change from the usual recipe. Without any dairy products, it is a lighter and fresher tasting moussaka.

Ingredients (serves 8)

1kg (2lb) aubergines, cut into thin slices
salt
oil for frying
2 medium onions, coarsely chopped
4 cloves of garlic, crushed
1kg (2lb) minced lamb or beef
1 and half tsp cinnamon
half tsp allspice
pepper
2 tbs tomato puree
a bunch of flat-leafed parsley, finely chopped
750g (1 and half lb) tomatoes, thinly sliced
1 tsp sugar or more (optional)

method

sprinkle the aubergine slices with salt and leave them for about an hour, then rinse and dry them on a tea towel or kitchen paper. Fry in very hot oil very briefly, turning them over once, so that they are only lightly browned all over and don’t have to much time to absorb too much oil, drain on layers of kitchen paper, and cover with more to get rid of any excess oil.

Fry the onions in 2 tbs of oil until soft and golden. Add the garlic and fry till aroma rises. Add the minced meat, cinnamon, allspice, salt and plenty of pepper. Crush the meat and mix well until it changes colour. Add the tomato puree and cook for about 10 mins, then stir in the parsley.

Assemble the moussaka in a baking dish. Arrange a layer of fried aubergine slices at the bottom. Cover with a layer of tomato slices. Sprinkle lightly with salt and spread the minced meat filling on top. Cover with a second layer of aubergin and tomato slices. Bake uncovered for 30-40 mins at 350oF/180oC/gas mark 4.

Variations
- courgettes maybe used instead of aubergines.
- Another favourite is potato moussaka, use layers of thinly sliced new potatoes about 1kg (2lb) instead of the aubergines. It will need longer cooking.

Today’s illustration, © Lois Blackburn www.loisblackburn.co.uk for more

Baba ghanoush (aubergine and Tahini dip)

This is a delicious vegetarian dip, that you can serve with pita bread, salads, and particularly good accompaniment to falafel. If your not keen Tahini, or just want a change, you can use mayonnaise in the mix instead. Although out of season aubergine are not that cheap, this recipe makes a large bowl full, so you can be generous with portions, and compared with shop brought its economical… plus you can adjust it to your tastes.. a little bit more garlic?

1 large aubergine
3 tbs Tahini (sesame paste)
juice of 1 lemon
salthttp://www.blogger.com/img/gl.link.gif
1-2 garlic cloves, crushed
2 tbs finely chopped parsley (flat-leaved if possible)

Prick the aubergine with a knife or fork, and cook in a hot oven (if your oven is on for another recipe, this is a good way of saving energy- cook up more than one dish at a time) or under the grill, or over a flame till it’s very soft inside and blackened on the outside. Peel and chop the flesh, and mashhttp://www.blogger.com/img/gl.link.gif in a colander, letting the juices run out. Beat the Tahini with a tbs of water and the lemon juice, then beat with the pureed aubergine. Add salt and pepper and garnish with the parsley.

todays illustration, aubergine, tahini and lemon line drawing © Lois Blackburn. To view more go to www.loisblackburn.co.uk