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Moussaka Greek style

Moussaka Greek Style

Moussaka Greek Style

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…

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Moussaka Greek style

Ingredients

500g minced meat (beef or lamb)
100ml tomato pulp
2 ripe tomatoes
1 large onion, chopped
2 cloves garlic, chopped
2 aubergines (500g)
125g feta cheese
100g grated mozzarella
1 bay leaf
Olive oil, needed
Salt and pepper, to taste
Bechamel sauce:
500ml milk
40g flour
20g butter
Salt, pepper and nutmeg to taste

Instructions

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

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