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Mousakka in a slow cooker?

(4 Posts)
ripsishere Mon 19-Nov-12 01:57:33

I've got the basics, minced lamb (possibly mutton), aubergines, cinnamon and the rest of the gear, I was planning to layer it all up and turn it on.
What is puzzling me is the top layer. AFAIR, it's a cheesy sauce. Will that be OK if I make it really thick or just grate cheese on top.
Help. I stupidly told DD and DH that they'd be getting it for their tea. I can make something else tonight, but since I've got the mince out of the freezer I need to do it tomorrow.
I can't, or at least would struggle to do it in the cooker. It's a sort of on the worktop toaster oven but bigger.

SantasComingFace Mon 19-Nov-12 06:21:56

A friend of mine does lasagne so can't see it being any different. Seems faffy if you have an oven but as you don't go for it.

SantasComingFace Mon 19-Nov-12 06:23:11

this any help

ripsishere Mon 19-Nov-12 06:40:16

Top effort! I have round aubergines, I doubt it will make any difference though. I honestly can't work out why I am making it. I loathe the purple monstrosities.
I am just sick to death of making curry/chinese/stir fry's and bought a new slow cooker over the weekend.

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