Traditional Greek Moussaka

Traditional Greek moussaka

As a child I never liked aubergines—I always made it a point to pick them out whenever I was served a dish with them in it. My views changed, however, while the hubby and I were on a trip in Greece in 2004 😋

 

Moussaka

 

Traditional Greek moussaka with aubergines

4-5 aubergines

50 ml olive oil

2 onions, finely chopped

1 clove garlic, crushed

500 g ground meat

2-3 tomatoes, chopped

1 laurel leaf

salt

black pepper

2 tbsp oil (for frying)

Some flour

250 ml Bechamel sauce (see recipe below)

25-40 g parmesan cheese, grated

  • Wash and trim the aubergines; slice and let them soak in salted water for about an hour (to remove the bitter taste).
  • In the meantime, heat the olive oil in a pot. Sauté the onions and garlic in the olive oil until the onions turn glassy.
  • Add the ground meat and sauté for another 10 minutes.
  • Add the tomatoes, laurel, salt and pepper, and let simmer for about an hour.
  • Drain the aubergine slices; coat them in flour and fry in very hot oil.
  • In a pan, alternate layers of aubergine slices and ground meat mixture (begin with the aubergines; end with the meat mixture).
  • Lastly, pour the Bechamel sauce evenly on top. Sprinkle with the cheese and bake for about 20-25 minutes at 225°C

  

Bechamel sauce

50 ml flour

100 ml milk, warmed

50 ml oil (sunflower or rap seed will do)

2 eggs

50 ml kefalotyri or parmesan cheese, grated

salt

black pepper

nutmeg, grated

  • Heat the oil in a small pot. Stir in the flour and heat for a further 5 minutes.
  • Gradually add the warmed milk, whisking constantly.
  • Beat the eggs separately. Add them, one at a time, stirring until they are well incorporated into the mixture.
  • Season with salt, pepper and the grated nutmeg.
  • Finally, add the grated cheese and let the mixture cook until the cheese has melted into the sauce. If the sauce becomes too thick, add a more milk a little at a time until it reaches the right consistency.
 

 

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