The moussaka is a popular classic Greek recipe. The preparation is a bit long but it's worth it. Mildly spiced, moist and very flavorful, this moussaka will delight your guests. Traditionally prepared with ground lamb, you can use ground beef if you like.
Serves 6
Preparation time: 1 hour
Cooking time: 1 hour 30 minutes
Difficulty: **
Ingredients:
2 pounds (900g) eggplants
1/2 cup (100ml) olive oil
2 large tomatoes
2 tablespoons tomatoe purée
2 large onions, chopped
1 pound (450g) ground lamb
1/4 teaspoon ground cinnamon
1/4 ground allspice (quatre-épices)
3 tablespoons fresh parsley, chopped
1/2 cup (120ml) dry white wine
salt and pepper
For the sauce:
4 tablespoons (50g) butter
1/2 cup plain (50g) flour
2 1/2 cups (600ml) milk
1/4 teaspoon grated nutmeg
1/3 cup (25g) grated parmesan cheese
3 tablespoons breadcrumbs
Cut the eggplants into 5mm (1/4 inch) thick slices. Brush each side with olive oil and lay on an oven grid.
Heat your oven at 180°C / 350°C and cook in the eggplant slices for about 30 minutes, turning them after 15 minutes.
Peel the tomatoes (I personally use a vegetable peeler, it's faster than plunging them into boiling water and then peel away the skin - your choice).
Heat 2 tablespoons olive oil in a saucepan and add the chopped onions and lamb. Fry on low heat for 5 minutes, stirring and breaking up the lamb.
Add the tomatoes, allspice, cinnamon, tomato purée, wine, parsley, pepper and bring to the boil. Then, reduce the heat, cover and cook gently for about 15 minutes.
In a shallow ovenproof dish, place alternate layers of eggplants and meat sauce. Finish with a layer of eggplants.
Prepare the topping sauce: in a small pan, melt the butter and stir the flour. Stir for 1 minute on medium heat.
Lower the heat and gradually blend the milk. Increase the heat to medium again and cook, stirring until thickened.
Add the nutmeg, cheese, salt and pepper.
Pour the sauce over the eggplants and sprinkle with breadcrumbs.
Heat your oven at 180C° / 350°F. When hot, bake for about 45 minutes. The top should be golden.
Serves 6
Preparation time: 1 hour
Cooking time: 1 hour 30 minutes
Difficulty: **
Ingredients:
2 pounds (900g) eggplants
1/2 cup (100ml) olive oil
2 large tomatoes
2 tablespoons tomatoe purée
2 large onions, chopped
1 pound (450g) ground lamb
1/4 teaspoon ground cinnamon
1/4 ground allspice (quatre-épices)
3 tablespoons fresh parsley, chopped
1/2 cup (120ml) dry white wine
salt and pepper
For the sauce:
4 tablespoons (50g) butter
1/2 cup plain (50g) flour
2 1/2 cups (600ml) milk
1/4 teaspoon grated nutmeg
1/3 cup (25g) grated parmesan cheese
3 tablespoons breadcrumbs
Cut the eggplants into 5mm (1/4 inch) thick slices. Brush each side with olive oil and lay on an oven grid.
Heat your oven at 180°C / 350°C and cook in the eggplant slices for about 30 minutes, turning them after 15 minutes.
Peel the tomatoes (I personally use a vegetable peeler, it's faster than plunging them into boiling water and then peel away the skin - your choice).
Heat 2 tablespoons olive oil in a saucepan and add the chopped onions and lamb. Fry on low heat for 5 minutes, stirring and breaking up the lamb.
Add the tomatoes, allspice, cinnamon, tomato purée, wine, parsley, pepper and bring to the boil. Then, reduce the heat, cover and cook gently for about 15 minutes.
In a shallow ovenproof dish, place alternate layers of eggplants and meat sauce. Finish with a layer of eggplants.
Prepare the topping sauce: in a small pan, melt the butter and stir the flour. Stir for 1 minute on medium heat.
Lower the heat and gradually blend the milk. Increase the heat to medium again and cook, stirring until thickened.
Add the nutmeg, cheese, salt and pepper.
Pour the sauce over the eggplants and sprinkle with breadcrumbs.
Heat your oven at 180C° / 350°F. When hot, bake for about 45 minutes. The top should be golden.
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