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Mar 14

Written by: SuperUser Account
Sunday, March 14, 2010 

Baked Potato Moussaka

1 large jacket potato
80g minced lamb or turkey
2 tbsp green lentils
Half a small red onion
6-8 slices of eggplant
6 cherry tomatoes, halved
1 tbsp tomato puree
1 tbsp parsley
Some fresh coriander
Some grated cheese (optional)
50g cottage cheese
50ml milk
1 small egg, beaten
50gr of butter
Little of flour
Bit of nutmeg
it looks hard,actually it is very simple to make!


Cut the potato in half, lengthways. Prick all over and microwave at full power for about,
10 minutes until cooked through.Meanwhile, heat the milk and butter gently til it starts,
to simmer. Take off the heat and mix in the cottage cheese, nutmeg and egg.
Set aside.Toss the aubergine slices in a little oil and fry on both sides for a minute or so to,
soften them. Set aside. Fry the onion and mince until brown. Add the lentils, cherry tomatoes,
and puree, mixing well. Scoop the potato out into a bowl, leaving half a centimetre or so from the skin.
Mash with a bit of salt and grated cheese if you like. Add the mashed potato to the mince mixture,
then stir in the parsley and coriander. Divide the mixture into the two potato skins. Lay the aubergine slices,on top and pour over the sauce. Stick under the grill for about 5 minutes until the top goes brown. Enjoy

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