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SueSue Byrom
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Serves 4

Serves 4
Serves 4


  • 1 lb. eggplants, thinly slice
  • Oil for frying
  • 2 large onions, thinly sliced
  • 1 clove garlic, crushed
  • 1 1/2 lbs. shoulder of lamb, minced
  • 16 oz. can tomatoes
  • 2 T. tomato paste
  • 1/2 cup beef stock
  • 2 eggs
  • 5 oz. light cream
  • 4 oz. Cheddar cheese, grated
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Fry eggplant in oil for 3 mins., and drain well on paper towels. Saute onion and garlic in 1 T. oil until pale golden brown. Add the lamb and cook for about 10 minutes, stirring occasionally. Add the tomatoes and tomato puree and mix well. Add beef stock, bring to the boil and simmer for 20-25 minutes. Arrange alternate layers of eggplant and the lamb mixture in a large soufflé dish or shallow casserole. Bake meat in 350 degree oven for 55 minutes. Meanwhile, beat the eggs and cream together and stir in the cheese. Pour on to the moussaka and return to oven for 15-20 minutes more until topping is firm, well-risen and golden brown.

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