Moussaka

Ingredients

  • 1 – 1.5 kg large aubergine/eggplants
  • Olive oil for frying

Beef/Lamb Sauce

  • 1 kg ground beef or lamb mince
  • 1 large white onion chopped
  • 2 garlic cloves crushed
  • ¼ cup olive oil
  • 1 cup/425 gr tin chopped peeled tinned or fresh tomatoes
  • 2 Tbsp tomato paste
  • 125 ml, ½ cup red wine
  • 1 Tbsp red wine vinegar
  • 1 tsp sugar
  • ½ tsp cinnamon
  • Salt & pepper to taste
  • 2 Tbsp chopped parsley

Bechamel white Sauce

  • 4 cups, 1 litre milk
  • 2 eggs
  • 125 gr butter
  • 100 gr flour
  • ½ tsp cinnamon
  • ¼ cup grated kefalotyri, parmesan or pecorino cheese
  • Salt & pepper

Method

1.

Slice eggplant into 5cm rondelles with skin on.

2.

Salt the slices and allow to stand for 20 – 30 minutes.

3.

Pat dry with a paper towel.

4.

Shallow fry the eggplant slices in olive oil for a few minutes as side until soft or lightly browned.

5.

Stack on a paper towel on a plate and set aside for assembly.

6.

Sautee/fry the sliced onion and garlic in olive oil for 10 minutes on medium heat.

7.

Add the beef/lamb mince and cook over high heat until browned.

8.

Add the remaining ingredients, tomatoes, paste, vinegar, wine, parsley, sugar and cinnamon to the beef/lamb sauce.

9.

Season with salt & pepper to taste.

10.

Cover and simmer gently for 30 minutes.

11.

Reduce heat to low.

Bechamel Sauce

1.

Melt butter and 1 Tbsp olive oil in a saucepan.

2.

Stir in the flour and cook gently for 2-3 minutes.

3.

Pour in the milk and bring to the boil stirring continuously until it thickens.

4.

Once the sauce bubbles, remove from the heat, stir in the cinnamon and 2 Tbsp cheese, salt & pepper.

5.

Allow to cool slightly and stir in the beaten eggs.

6.

Mix until smooth.

7.

Grease a deep, rectangular oven dish (3 litre capacity) with butter or olive oil.

8.

Place the first single layer/ 1/3 of fried eggplant on the bottom.

9.

Top or spread to cover with half the cooked mince.

10.

Place another layer of eggplant on top of the mince.

11.

Spread the remaining mince on top.

12.

Place the final layer of eggplant on top.

13.

Pour and spread the bechamel sauce on top.

14.

Sprinkle the remaining grated cheese on top. 

15.

Bake uncovered in the oven at 180 C for 45 – 50 minutes.