I was at the West End markets on the weekend and they had the most beautiful looking eggplants. I just couldn’t resist buying a couple, with the intent of making some baba ganoush for our dinner guests on Saturday night. One of the things I love most about eggplant is the colour – which is also the colour of our couches.
Anyway, for a whole range of reasons [mainly that I decided to cook a Mexican feast for dinner], I didn’t make it.
So when it came to planning dinner for tonight, I thought “aha! I’ll make moussaka!”. Or, as my hubby has been calling it, Nina Mouskouri! [Yes, he makes me laugh every day 🙂 ]
About 45 minutes in, I did wonder what I was thinking! Anyone who knows me well [i.e. since my undergrad uni days] knows that white sauce and I are not friends. AT ALL. Partly because I lived on tuna mornay for a year or two and the white sauce was always lumpy. But, you know, it was cheap. Today the smell of tinned tuna makes me gag.
Back to the Nina Mouskouri. I had forgotten how long it took too cook, and starting it at 6pm meant there was no way we’d be eating by 6.30pm. And I was STARVING! But it was absolutely worth the wait. And the hassle of the white sauce. Mega thanks to the lovely tweeps who talked me through what to do with the sauce – @HereIAmLoulou, @lordphantom, @packetnetworks, @blackvalo and @peterpanwine. Gotta love twitter for dinner help! And so many other things…
|Check out that gorgeous white sauce!!|
What you need:
2 large eggplant, sliced about 1cm thick
1 tablespoon vegetable oil [grapeseed or ricebran are best]
1 onion, finely chopped
2 garlic cloves, minced
600g lamb mince
- add one third of the eggplant to the bottom of a lasagne dish
- cover with half the sauce
- one third of the eggplant
- half the sauce
- one third of eggplant
- white sauce
- sprinkle the cheese on top.