Recipe Moussaka

karadekoolaid

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Joined
4 Aug 2021
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3:53 AM
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Location
Caracas, Venezuela
This makes rather a large amount (I made it for a lunch) so you may want to divide the quantities in half.
Ingredients:
6 medium aubergines/eggplants, sliced into rounds
750 gms minced beef (minced lamb would also work)
2 medium onions, diced
400 gms tomatoes (large tin)
2 tbsps tomato puree
1 tsp sugar
1 glass strong red wine
2 bay leaves
1/4 tsp ground cinnamon
1/4 cup Greek olive oil
Salt and pepper to taste
For the Bechamel sauce:
875 mls whole milk
100 gms butter
100 gms flour
1/4 tsp grated nutmeg
2 egg yolks
100 gms kefalotyr or parmesan cheese
Method:
  • Heat the oven to 400ºF (200ºC). Place the aubergine/eggplant rounds on a baking tray and paint with olive oil. Sprinkle with salt, cover with foil and bake for about 20 minutes. You may need to do this in batches. Remove each batch from the oven and allow to cool.
  • Meanwhile, in a large pan, heat some olive oil and fry the onion until almost soft. Add the garlic , stir for a minute or so, then add the ground beef.
  • Over medium high heat, move the beef mixture around until it is evenly cooked.
  • Now add the tomatoes, tomato paste, sugar, red wine, bay leaves and cinnamon, and a tsp or so of salt. Grind some fresh pepper on top.
  • Cook the meat mixture for about 30 minutes or so, until the liquid has reduced and you have a dry-ish mixture. Taste, taste, taste for seasoning.
  • Pour the mixture into a large baking dish (pyrex) and top with the aubergine/eggplant slices and set aside .
  • For the bechamel, heat the butter in a saucepan. Once it has melted, add the flour, season with salt and pepper, and stir to make a roux. Cook the roux until the mixture is thick, but not browned.
  • Now add the milk and nutmeg and bring to a boil, stirring constantly to avoid lumps.
  • Cook the bechamel until the milk has reduced and you have a thick sauce.
  • Add the cheese, mix to melt, then set aside to cool.
  • When cooled, beat the egg yolks and add to the bechamel, mixing constantly.
  • Pour the bechamel over the aubergine/meat and bake in the oven for about 25-30 minutes, until the top is browned.
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