Moussaka is a great standby for those family gatherings when you need to be sure you have enough food for the multitude, and it makes a nice change to lasagne, LOL. Make it in advance, leaving you time to chat with friends while it cooks in the oven... Yum, love it!
Ingredients:
Eggplants and meat sauce:
5-6 medium large brinjals (aubergines)
A pinch of salt (do not use salt substitute- salt is used to eliminate the bitter taste of the eggplants)
Olive oil for sautéing and broiling
3 medium onions, peelled and chopped into small pieces
3 cloves of garlic, minced
7 whole garlic cloves
black pepper, to taste
2.5ml of freshly ground cinnamon
1ml allspice
2 fresh bay leaves
750ml ripe tomatoes chopped (substitute with 750ml canned tomatoes with the juice, if desired)
250ml whole wheat bread crumbs
125ml red cooking wine
1.3 kg of beef or lamb mince (lamb is the meet traditionally used)
Grated Kefalotyri cheese for garnish (optional, if you can’t get Kefalotyri, use Cheddar)
5-6 medium large brinjals (aubergines)
A pinch of salt (do not use salt substitute- salt is used to eliminate the bitter taste of the eggplants)
Olive oil for sautéing and broiling
3 medium onions, peelled and chopped into small pieces
3 cloves of garlic, minced
7 whole garlic cloves
black pepper, to taste
2.5ml of freshly ground cinnamon
1ml allspice
2 fresh bay leaves
750ml ripe tomatoes chopped (substitute with 750ml canned tomatoes with the juice, if desired)
250ml whole wheat bread crumbs
125ml red cooking wine
1.3 kg of beef or lamb mince (lamb is the meet traditionally used)
Grated Kefalotyri cheese for garnish (optional, if you can’t get Kefalotyri, use Cheddar)
Béchamel
sauce (6 cups)
Note: - When doubling the recipe, use no more than 3
yolks.
200ml plus 3 tablespoons of all-purpose flour
200g of unsalted butter
1.5L hot whole milk
Sea salt to taste
Freshly ground black pepper to taste
2.5ml nutmeg
Method:
Eggplant preparation:
Wash eggplants and trim the steams. Peel off the skin and cut
lengthwise into medium-sized pieces. Place in a large bowl and
sprinkle liberally with salt. Cover and set aside for 30 minutes.
Rinse the eggplant slices and coat liberally with olive oil. Place in a
baking tray.
Broil for 10-15 minutes, until the eggplant is lightly browned and soft.
Set aside to cool.
Meat sauce preparation:
Heat a lightly oiled skillet on medium-low heat. Sauté the onions and
the garlic for 10 minutes, or until transparent and soft.
Add the meat and sauté until lightly browned.
Add tomatoes, and sprinkle half of the breadcrumbs. Mix thoroughly
Add the spices tomato paste and wine. Cover the pen and simmer for 45-50
minutes or until all liquids are absorbed. If the mixture still contains liquids,
uncover, and mix thoroughly for an additional 5 minutes until dry.
Turn off the heat and set aside uncovered.
Wash eggplants and trim the steams. Peel off the skin and cut
lengthwise into medium-sized pieces. Place in a large bowl and
sprinkle liberally with salt. Cover and set aside for 30 minutes.
Rinse the eggplant slices and coat liberally with olive oil. Place in a
baking tray.
Broil for 10-15 minutes, until the eggplant is lightly browned and soft.
Set aside to cool.
Meat sauce preparation:
Heat a lightly oiled skillet on medium-low heat. Sauté the onions and
the garlic for 10 minutes, or until transparent and soft.
Add the meat and sauté until lightly browned.
Add tomatoes, and sprinkle half of the breadcrumbs. Mix thoroughly
Add the spices tomato paste and wine. Cover the pen and simmer for 45-50
minutes or until all liquids are absorbed. If the mixture still contains liquids,
uncover, and mix thoroughly for an additional 5 minutes until dry.
Turn off the heat and set aside uncovered.
Béchamel sauce preparation:
To save
time, prepare the sauce while the meat is simmering.
Melt the butter in a medium saucepan under low heat.
Gradually add the flour, ¼ cup at a time and stir until smooth. Repeat until all of the flour is added.
Increase the heat to medium-low and slowly ad the milk whisking constantly, until creamy and
thick.
Remove from the heat and add the beaten egg yolks and the spices.
Return to the heat and whisk for an additional minute until all ingredients are combined. Set aside
to cool.
Assembly:
Melt the butter in a medium saucepan under low heat.
Gradually add the flour, ¼ cup at a time and stir until smooth. Repeat until all of the flour is added.
Increase the heat to medium-low and slowly ad the milk whisking constantly, until creamy and
thick.
Remove from the heat and add the beaten egg yolks and the spices.
Return to the heat and whisk for an additional minute until all ingredients are combined. Set aside
to cool.
Assembly:
To save time, preheat the oven to 180°C before you begin assembling the
Moussaka.
On a lightly oiled baking pan, sprinkle the remaining breadcrumbs.
Align the eggplants on top of the breadcrumbs.
Spread the meat mixture on top of the eggplants.
Cover the meat with remaining eggplants.
Spread the béchamel sauce on top.
Bake for 30 minutes, and then sprinkle the cheese on top. Return to the oven and bake for an
additional 15-20 minutes until the top becomes golden brown.
On a lightly oiled baking pan, sprinkle the remaining breadcrumbs.
Align the eggplants on top of the breadcrumbs.
Spread the meat mixture on top of the eggplants.
Cover the meat with remaining eggplants.
Spread the béchamel sauce on top.
Bake for 30 minutes, and then sprinkle the cheese on top. Return to the oven and bake for an
additional 15-20 minutes until the top becomes golden brown.
No comments:
Post a Comment