MOUSSAKA (EGGPLANT LASAGNE) (SERVES 4-6)
2 large eggplants
Sea salt
4 tbsp. olive oil
2 onions, finely chopped
2 cloves garlic, finely chopped
800 g ground lamb
Salt and freshly milled black pepper
1 cup red wine
2 bay leaves
3 tbsp. tomato purée
1 tbsp. dried oregano
1 tsp. aniseed
300 g gouda cheese (or any other cheese that melts well), grated
1. Cut the eggplants into medium slices. Salt generously and set aside for half an hour.
Rinse and set aside.
2. In a large frying pan, heat the olive oil and fry the onion and chopped garlic until lightly brown.
Add the ground meat, season with salt and pepper, and fry until golden brown. Add the wine, bay
leaves, tomato purée, oregano and aniseed. Simmer for 30 minutes.
3. Roast both sides of the eggplants on a frying basket.
4. make a béchamel sauce (SEE RECIPE: bÉCHAmEl SAUCE)
5. Preheat the Jet Fryer. Assemble the moussaka in an ovenproof dish that fits in the main Jet Fryer
pan, starting with a layer of grilled eggplant slices and followed by a layer of meat sauce. Finish
with a layer of béchamel sauce and sprinkle with the grated cheese.
6. Cook for 15 minutes until the cheese has melted and browned. Serve hot.
Note: this can also be made with ground beef.
BRUSCHETTA (SERVES 4)
4 slices crusty bread
2 cloves garlic, cut in half, or powdered garlic
4 tbsp. olive oil
Salt and black pepper
1. Preheat the Jet Fryer.
2. Place the slices of bread on the frying basket and brown them for 5 minutes or until they are
lightly toasted.
3. Remove them from the frying basket and rub them with half a clove of garlic and a tablespoonful
of olive oil.
4. Season with salt and pepper to taste.
5. Serve hot.
Note: this is ideal served with Roasted Bell Pepper Salad (SEE RECIPE: ROASTED PEPPER
SALAD) or another accompaniment.
