/ 4
27 Users Voted
How to make traditional Greek Moussaka using minced / ground lamb or beef and egg plant (aubergine). A classic greek recipe.
YouTube video tutorial is availabe at END of this recipe's page.
Moussaka:
500g minced/ground lamb or beef
Tin of chopped tomatoes
1 egg plant (aubergine)
1 tea spoon of ground cinnamon
1 tea spoon of oregano
1 large onion (diced)
Quarter glass of red wine
Salt and Pepper to taste
Grated kefalotyri, parmesan or cheddar cheese for final topping
Breadcrumbs for topping and base
Bechamel Sauce:
40 grams butter
60 grams flour
200 ml milk
Pinch of salt
18 grams grated Kefalotyri, Parmesan or Cheddar
1-2 egg yolks
Mehtod:
Melt butter in a pan and remove from heat, gradually adding the flour and stirring until you obtain a very thick consistency.
Return pan to the heat and gradually add all the milk stirring vigorously until all lumps have dissolved.
Add the cheese and the egg yolks and simmer gently on a low heat for up to 10 minutes, stirring occasionally, until sauce has thickened.
Once this sauce has thickened, it will be the final topping on the Moussaka.
Fresh Breadcrumbs (optional):
Use ready made breadcrumbs or you can easily make your own breadcrumbs using fresh bread.
Simply dry out two slices of white bread in the oven for 15 minutes at 100 c (212 F).
Break into small pieces and blend down to breadcrumbs.
If you do not own a blender, place pieces of broken bread in a kitchen bag and bash with a rolling pin.
1. Add the sliced egg plants (aubergines) to salted water (brine) to remove the bitterness out of them, let them lie in the brine for at least 30 minutes.
2. Chop egg plant slices into smaller pieces if desired and squeeze water out of them.
3. Fry egg plant slices on both sides lightly in a little olive oil until slightly golden, adding more olive oil to pan if necessary as you fry egg plants.
4. Grease a deep rectangular baking dish.
5. Add a generous sprinkling of bread crumbs to baking dish.
6. Add layer of lightly fried and sliced egg plants (aubergines).
7. Sautee the diced onion in a pan, until they have softened.
8. Add the lamb or beef mince to the onion until meat mince has browned
9. Once meat has browned, add tin of chopped tomatoes, cinnamon, salt and pepper (to taste), quarter of a cup of red wine.
10. Cook for a further 15 - 20 minutes on a low heat, stirring occasionally.
11. Add layer of cooked lamb or beef mince on top of first layer of aubergines, spreading out evenly in the baking dish.
12. Add another layer of aubergines to top of lamb or beef mince.
13. Add béchamel sauce on top of last layer of egg plants (aubergines) and spread evenly around the baking dish.
14. Add a generous sprinkling of grated cheese and breadcrumbs to form the last layer, this will ensure a nice golden topping.
15. Bake in an oven at 180 C (356 F) for 30 – 40 minutes
