MOUSSAKA

INGREDIENTS    

MEAT SAUCE 

3 tbsp oil    (olive if available) 

2 large eggplants (approx. 1 ½ lb.)  sliced 1 cm thick
1 large onion, finely chopped
3 cloves of garlic, finely chopped
1 tsp cinnamon

pinch of allspice

2 bay leaf

½ tsp sugar

1/2 tsp. paprika

1 tsp dried oregano (Greek if possible)
500 gr. minced lamb,  beef, pork, venison or veal.
2 tbsp tomato puree,
1 can of diced tomatoes (2 cups)

1/2 warm water ( enough to cover meat)

salt and pepper

BECHAMEL SAUCE  (white sauce) 

500ml milk
2 tbsp butter
2 tbsp  flour

1 bay leaf

1 shallot  or thick slice of onion
50 gr Parmesan or Greek Kefalotyri
2 eggs, beaten  (optional)
Nutmeg,

DIRECTIONS

                   PREPPING INGREDIENTS :    Preheat oven to 350 F 

     Cut the eggplants lengthwise into 1 cm slices. Peel and slice potatoes, about 1/2 cm thick.   Dice onions and garlic.   Measure all other ingredients and have available. 

      Lay eggplant on baking sheets and salt on both sides. Let rest for at least 30 minutes.  Then blot off water that has been released with paper towel. Brush with olive oil and season. Bake for about 30 minutes until soft, golden and floppy.

       

      

     MAKE MEAT SAUCE:    

      Put 2 tbsp  oil into a large frying pan over a medium high heat.  When pan is hot, add minced meat stirring quickly to brown all over. Once meat is well browned, and diced onion and cook till soft, approximately 5 minutes.  Add the garlic, cinnamon and oregano and cook for a further couple of minutes,  Stir in the diced tomato and tomato paste, bring  to a simmer, then turn the heat down low and cook for 30 to 40 minutes.  This is when you add the 1/2 cup water if mixture is too dry.  Season with salt and pepper. 

    MAKE BECHAMEL SAUCE: 

     Bring the milk to just below boiling point, in pot of microwave.  Melt the butter in a saucepan. Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk. Add bay leaf,  shallot and season with salt, pepper and nutmeg.  Cook until you have a thick sauce, whisking frequently, approximately 30 minutes.  Then stir in the cheese until melted. Take off the heat and allow to cool slightly.  Remove bay leaf and shallot. Beat the two eggs in large bowl and once sauce is slightly cooled and 1 tbsp sauce to eggs to temper them, slowly continue to add sauce to eggs.    

     ASSEMBLE ( like a lasagna) 

      Put a thin layer of the meat sauce on the bottom of your oven proof dish. Arrange a third of the eggplant  over the sauce, and top with a layer of the meat sauce.  Then put a layer of the sliced potatoes on top  and another layer of the meat sauce. Repeat eggplant layer  then finish off with a layer of the meat sauce.  Bake for about 30  minutes  then pour bechamel sauce over to cover everything. Bake for approximately another 30 minutes until well browned, and then leave to cool for half an hour before serving.    

Serves 6  - 8 

     

        ADDITIONAL NOTES: 

•      I  like to serve with a salad on the side.  Greek or mixed greens or garden salad
•      Freezes well 
•      potatoes can be omitted,  
•      seasoning can be adjusted to your personal taste, add crushed chillies if you prefer it spicy, maybe more garlic.  Make it yours, this is just a guideline.