MOUSSAKA AND MERLOT COMFORT FOOD
500 g lean mince
1 large brinjal, peeled and sliced in 1,5 cm slices
1 tin chopped tomatoes
1 tin tomato puree
1 clove garlic, finely grated
1 large onion, chopped
2 teaspoons brown sugar
Fry the onions and mince in a large pan until lightly browned. Cook the tomatoes, puree & garlic for about 30 minutes until a thick sauce in a different pot. Stir the sugar through and add salt to taste. Add the mince mixture to the tomato sauce.
Fry the slices of brinjal in the same pan that you used for the mince. Once slightly browned and cooked, remove from pan.
500 ml litre milk
80 g butter
80 g cake flour
125 ml grated Cheddar cheese
250 ml coarsely grated mature Cheddar cheese
Melt the butter in a 1 liter sized microwave safe jug and stir the flour into butter until smooth. Heat the milk to just about boiling point. Pour the milk into butter and flour mixture and stir until smooth and no lumps. Put the jug into microwave and cook on full power until thick and cooked through while stirring every 30 seconds. Once ready, stir the cheese through.
Method for assembly:
Spray a 2 liter ovenproof dish lightly with C&S. Layer the brinjal on the bottom. Spoon the tomato mince sauce over. Pour the cheese sauce over the meaty layer. Sprinkle the mature Cheddar cheese over the top. Bake in preheated oven at 180°C for 25 mins or until the cheese melted and golden.
Serve with crusty ciabatta and a green salad.
Recipe and photo: Elsabie Templeton