INGREDIENTS:

 

1 cup plain flour

3 eggs

2 cups milk

1 small eggplant

6 shallots chopped finely

½ tsp dried oregano

1 clove garlic crushed

2 tbs olive oil

300g minced lamb

50g butter

2 ripe truss tomatoes peeled & chopped

1 tbs tomato paste

½ cup breadcrumbs

1 tbs grated parmesan cheese

 

Mousaka Crepes

CHEESE SAUCE:

 

30g butter extra

1 tbs plain flour extra

1 cup milk 

¼ cup cream

½ tsp dry mustard

2 tbs grated cheddar

Get the crepes right and you're fine, but there is quite a bit of work to do here.

Add breadcrumbs, parmesan cheese and half a cup of the cheese sauce. Mix thoroughly and season with salt and pepper.

Place two tablespoons of the filling on one end of the crepe and roll up, tucking in the sides. Repeat with the remaining mixture, and arrange the crepes in a shallow  baking dish lined with baking paper. Bake uncovered for 15 minutes in a moderate oven until heated through.

Place on serving plates and drizzle with warmed cheese sauce to serve.

 

CHEESE SAUCE

 

Melt butter in a pan, add flour and cook stirring for one minute. Add milk slowly and stir until mixture boils and thickens. Season with salt and pepper, add cream, mustard and cheese, then mix thoroughly.

 

Will make eight which is entree for four.

 

 

Sift flour into a bowl, add eggs, 1 tsp melted butter, and two tablespoons of the milk. Beat until smooth. Beat in the remainder of the milk and stand for 30 minutes. From small jug, pour 2-3 tablespoons of the mixture in a heated non stick pan. Swirl around to form thin, even crepe. Cook slowly until set and lightly browned underneath. Turn and brown the other side. Repeat with remaining batter.

Chop unpeeled eggplant into a fine dice, sprinkle with salt and let sit for 30 minutes. Rinse well under cold water and drain on kitchen paper.

Heat oil in pan, add the lamb and cook, stirring for 10 minutes, and then remove from pan.

Melt butter in the same pan, add eggplant, chopped shallots, oregano and crushed garlic. Cook for 2 minutes. Add peeled and chopped tomatoes and tomato paste, and cook for a further 5 minutes, then remove mixture from pan and mix into lamb. 

SERVE ONE OR TWO PER PERSON AS AN ENTREE.

FOR EASE OF EATING IT IS BETTER TO USE A FLAT PLATE RATHER THAN A DISH LIKE THE PHOTO ABOVE.

 

A VERY CLASSY LIGHT LUNCH SERVED WITH A GREEK SALAD