Moussaka Omelette


Australian Gourmet Traveller recipe for moussaka omelette.

What you will need

70 ml olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 fresh bay leaf

1 cinnamon quill

150 gm lean minced lamb

100 ml dry white wine

100 gm canned crushed tomatoes

2 kipfler potatoes (about 60gm each)

6 eggs, lightly beaten

To serve: Kewpie (Japanese) mayonnaise, coarsely grated kefalograviera and chopped flat-leaf parsley

  Pickled eggplant 1½ tbsp olive oil

2 small Japanese eggplants, cut into 2cm-thick rounds

50 ml white wine vinegar, such as chardonnay

25 gm brown sugar

2 cloves

1 star anise


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