Recipe: Moussaka Baked Potatoes

MOUSSAKA BAKED POTATOES

4 large baking potatoes, scrubbed and washed
6 tbsp. sunflower oil
1 large eggplant, diced
1 onion, finely chopped
4 oz. ground beef
2 cups canned chopped tomatoes
1 tbsp. mixed garden herbs (oregano, parsley and marjoram), finely chopped
1 garlic clove, finely crushed
1 tbsp. all-purpose flour, sifted
1 tbsp. butter, melted
1/2 cup cream
SEASONING:
1 tbsp. Feta cheese, grated
1 tsp. nutmeg, grated

Preheat oven to 400 F (200 C).

Bake potatoes for 1 hour until skins are slightly browned and crisp.

Meanwhile, heat sunflower oil in a frying pan. Add eggplant pieces and onion. Fry for 5 minutes, turning eggplant pieces continuously.

Add beef. Brown on all sides, about 5 minutes.

Add tomatoes, herbs and garlic. Season according to taste and bring to a boil. Cook for 15 minutes, covered.

Meanwhile, mix flour into melted butter until a thick paste forms.

Slowly add cream, mixing to a runny, but lumpless sauce.

Add Feta cheese and nutmeg, stirring constantly on a low heat until cheese has melted.

Remove potatoes and cut each one in half. Divide butter or margarine between each half and mash into potatoes.

Put halves on serving plates and spoon moussaka mixture on top. Serve hot as a great lunch or quick family dinner.

Servings: 4