Moussaka

Moussaka or Mousakas is the most worldwide speciality of Greek cuisine.Here is a real home made recipy for moussaka.
Ingredients:

4-5 aubergines (egg plants)
1 kilo potatoes
3/4 kilo mincemeat
1 chopped onion
3 cloves of crushed garlic
1 can chopped tomatoes
salt & pepper
cinnamon
cloves
1 teaspoon of sugar

For the Béchamel sauce:

1 litre milk
5 tblspns flour
1 cup grated hard cheese
6 eggs (beaten)
1/2 nutmeg grated

Method:

Wash and slice the aubergines. Layer on a large plate or colander with sprinkling of salt in between layers. Leave for 1 hour to remove any bitter juices from the aubergines. After 1 hour drain, rinse and pat dry with kitchen paper.

Whilst waiting for the aubergines, peel and slice the potatoes thickly. Fry potato slices until lightly brown then drain on kitchen paper to absorb excess oil. Do the same with the aubergines. Fry onions and garlic until golden brown and add mincemeat. Fry gently for 10-15 minutes. Add the can of chopped tomatoes, 1/2 litre of water, salt & pepper, cinnamon, cloves and a teaspoon sugar. Cook over a medium heat for 3/4 of hour until most of the water has gone.

Making the Béchamel sauce: Mix the flour with a little milk until is a thin paste. Put the remainder of the milk into a saucepan with 1/2 glass of water and heat slowly. When it is still tepid add the flour mixed with the little milk and stir continuously until it becomes thick and beginning to boil. Ensure you stir all the time to prevent any lumps forming in the sauce. When it is thick, remove from the heat and add the beaten eggs, grated cheese, and grated nutmeg.

Layer the aubergines and mincemeat sauce in a large, shallow, baking dish. Begin with a layer of 1/2 the aubergines and potatoes, followed by a layer of all the meat mixture. Level it off with a spoon and then add the second layer of aubergine and potatoes. Level off with the back of a large spoon. Pour the Béchamel sauce over the top. Bake in a pre-heated oven 180 C for around 20 minutes. It is ready when the top is nicely browned.

 

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