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1 pound lean minced beef
1 medium eggplant/aubergine
2 cloves garlic
4 ounces cheddar cheese, grated
olive oil
sunflower oil


1. Slice the eggplant quite thinly (about 3-4mm) and layer in a deep dish, salting each layer as you go. Leave them at least an hour, preferably two, and then drain and rinse off the juice which appears. Shake them dry.
2. Heat frying pan and fry single layers of eggplant in olive oil until darkened and tender. When all the eggplant is cooked put it aside.
3. Heat some sunflower oil and cook the mince until just brown, adding the pressed garlic in the last minute or two.
4. Layer in the order: meat -> eggplant -> grated cheese in a deep dish (two or three repeats of the layers) and bake in a medium hot oven for about twenty minutes, until the top cheese layer is golden and bubbly.