Farmersgirl Kitchen

Make it Moussaka!

I seemed to have a lot of bits and pieces of food left over after my visitors had been.  I had also bought two aubergines which were on special offer, so I decided to make a sort of moussaka.
Here are the ingredients I had, but you could use any combination as filling between the aubergines:
2 aubergines
2 rashers of bacon 
1 tin of tomatoes
Left over chilli
Left over shepherd’s pie
400g mushrooms (half a family pack) sliced
4 grilled tomato halves
small quantity of cooked mangetout peas
200ml soured cream
1 egg

olive oil for brushing


Switch on your grill to full heat.  Slice the aubergines  lengthways and lay out on a baking tray, brush with olive oil.

Put the tray of aubergines under the grill and gril until golden brown and soft, turn and brush with more oil.  Do this until all of your aubergine slices are cooked.

Fry the bacon in a little oil in a large pan, when it is cooked, add the sliced mushrooms and saute gently until soft.  Add the left over chilli mixture and shepherd’s pie.  Add a tin of tomatoes and heat through, mixing the ingredients together.

Place a layer of the mixture in the base of a large baking dish, then add a layer of aubergines, another layer of the meat and tomato mixture and then put the remaining aubergines on top.

Mix together the soured cream and egg together and season, spread over the aubergines.

Bake at 180C for 40 minutes until golden brown and bubbling around the edges.  Serve with crusty bread and a salad.

Comments

  1. Leave a Reply

    Baking Addict
    May 17, 2012

    This looks delicious!! I love aubergines (having absolutely hated it before!) and cheesy bakes are always a yes in my book 🙂

  2. Leave a Reply

    Caroline
    May 19, 2012

    Love the idea of using up all the little bits and pieces you had hanging around the fridge. Looks like a really good dish! I love soft aubergines – yum….

  3. Leave a Reply

    Janice
    May 19, 2012

    Rachel – yes leftover shepherd's pie made from leftover roast beef!

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