I found this recipe for Moussaka Greek style on a magazine that I was reading while waiting for my turn at the hairdresser. Yes, I think about food even while I’m having my hair done 🙂
The article explained that this was the Greek version of Moussaka as the ingredients are layered and topped with bechamel sauce. It’s quite a popular dish in Turkey and in the Balkans but in different versions – apparently in Turkey the ingredients are cooked in a kind of stew, while in the Balkans the aubergine is replaced by potato and the topping is made of yogurt. Please correct me if I’m wrong – I’m only quoting the magazine 🙂
I found it to be really delicious. To me, it looked like a lasagna made with aubergines instead of pasta. Really, really good 🙂 try it and let me know what you think…
Moussaka Greek style
- 500 g minced meat beef or lamb
- 100 ml tomato pulp
- 2 ripe tomatoes
- 1 large onion chopped
- 2 cloves garlic chopped
- 2 aubergines 500g
- 125 g feta cheese
- 100 g grated mozzarella
- 1 bay leaf
- Olive oil needed
- Salt and pepper to taste
- 500 ml milk
- 40 g flour
- 20 g butter
- Salt pepper and nutmeg to taste
- Preheat the oven - 180C
- Cut the aubergines into thin slices, lengthwise. Sprinkle them with salt and let it stand for at least 15 min.
- Cut the feta cheese into small cubes and set aside.
- Heat olive oil in a pan and add the onion, garlic cloves and bay leaf. Mix and let it cook for 5 min.
- Add the meat and sauté, stirring constantly.
- Add the tomatoes, cut into cubes, and the tomato pulp. Season with a pinch of pepper and simmer for 15 minutes stirring occasionally, so it doesn't get stuck to the pan.
- While the meat is cooking, fry the aubergines slices in hot oil for a few minutes and place then on paper towels to dry.
- Remove the bay leaf from the meat and check the seasoning.
Put the Moussaka together:
- Put a small amount of meat on the bottom of a oven tray, spread a bit of feta cheese on top and cover with the aubergine slices.
- Repeat the layers until the ingredients are finished
Prepare the bechamel sauce:
- Melt the butter in a small saucepan and add the flour. Mix well with a wire whisk until you obtain a golden cream without lumps. Add the milk slowly, stirring constantly until the sauce begins to thicken. Cook for a few minutes stirring constantly. Season with salt, pepper and nutmeg and mix half of the mozzarella cheese. Stir well.
- Cover the Moussaka with the bechamel sauce, sprinkle with the remaining mozzarella cheese and take it to the oven till the cheese has melted and it's nice and golden