Recipe - Moussaka Aubergines

2 md Aubergines (eggplants);
halved
1 pound Lean minced beef (ground
beef)
1 Onion; chopped
2 Cloves garlic; crushed
14 ounce Tinned (canned) tomatoes
2 tablespoon Tomato puree
2 teaspoon Salt
2 tablespoon Butter
1 tablespoon Plain flour (allpurpose)
(heaping)
10 ounce Semiskimmed milk (lowfat)
4 ounce Cheddar cheese; grated
One fourth cup Granary bread crumbs

1. Scoop out aubergine flesh and dice. (Hint: Try using a grapefruit spoon
for this)

2. Dryfry beef, onion and garlic for 12 minutes. Add aubergine, tomatoes
and puree.

3. Cover, simmer for 45 minutes, stirring occasionally. Cook, uncovered,
for 30 minutes.

4. Meanwhile, salt aubergine shells for 30 minutes. Rinse and cook in
boiling water for 5 minutes. Drain and pat dry. Spoon in filling.

5. Melt butter, add flour, cook 1 minute. Add milk, cook until thickened.
Stir in half the cheese, season.

6. Top filling with sauce, crumbs and remaining cheese. Grill 2 minutes.
Serve with baked potatoes and salad. Garnish with chopped parsley.

Recipe by: Family Circle/What's For Dinner? (British) Posted to MCRecipe
Digest V1 #686 by Creedenite@aol.com on Jul 21, 1997