Here's an easy take on a Greek moussaka, using diced aubergines instead of fried aubergine slices. Cover with cooked potatoes and a traditional egg and cheese topping and leave in the oven. Serve with a salad. Delicious!
Spicy South African ‘bobotie’ Omit the potatoes. Soak a thick slice of white bread in 200ml semi-skimmed milk, then squeeze it out well (reserve the milk). At step 2 omit the aubergines, and tear the bread into the browned meat mixture. Stir in 1 tbsp medium curry powder, or to taste, 3 tbsp mango or apricot chutney and 1 tbsp raisins. Season and add a little lemon juice if you like, then turn the mixture into a greased baking dish. Omit the egg and cheese topping. Mix the reserved milk with 1 beaten egg and spoon over the meat. Bake at 180°C (160°C fan oven), gas 4 for 30 minutes or until golden. * Lamb with fennel and coriander Omit the potatoes. Cook the lamb with the onions and tomatoes as for the basic recipe, but omit the aubergines. Replace the cinnamon with 1 tsp ground coriander. Spoon half the lamb sauce into a baking dish. Slice 2 large (or 3 medium) fennel bulbs lengthways, then quarter the slices. Cook in boiling water for 5 minutes, drain and arrange on top of the lamb. Cover with the remaining lamb mixture. Omit the egg and cheese topping. Cover the dish with a lid or foil and bake at 180°C (160°C fan oven), gas 4 for 30 minutes.
Tasty but time consuming - is it just me who thinks 30 minutes is unrealistic? - 02 May 2012
Not the best cook if the truth be known however I cooked this for four people and it was fantastic! I followed the recipe word for word and can honestly say WOW! Looked good and tasted delicious ~ so a big thank you for sharing it - 13 Feb 2012
Tried this and it was delicious. A cross between shepherd's pie and scallop potatoes but much better - 05 Oct 2011