Homemade Chicken Moussaka
Jenny Smith
Yield: 2 servings
Dish: main meal
Cuisine: New Zealand
Ingredients
- 2 eggplants
- 3 tbsp olive oil
- 1 onion
- 3 garlic cloves
- Salt
- 1 1/2 cups of finely chopped chicken thighs (1cm dice)
- 2 cups of yoghurt
- 1/2 tsp of nutmeg
- 1/4 cup of parmesan cheese
- 1 tsp of cornflour
- 2 eggs
Method
- Cut the eggplant lengthways into 1 cm slices and coat in olives oil and salt
- Put eggplant onto the grill for 5 minutes each side
- Meanwhile, coat the chicken meat with the spices
- Fry onion in 1 tsp of olive oil with 3 cloves of garlic until brown
- Add chicken meat and fry for 3-5 mins until every piece is cooked on the outside
- Layer in the casserole dish: Eggplant, chicken, eggplant, chicken, eggplant
- Prepare the sauce by whisking cornflour into yoghurt then mix through the nutmeg and parmesan.
- Beat eggs until light yellow in colour and fold through the yoghurt mix
- Pour mix over the layered eggplant dish, sprinkle cheese on top
- Bake at 180c for 50 minutes, until set and crispy on top
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Keywords: Homemade Chicken Moussaka, Chicken Moussaka, Chicken, Moussaka