Greek Moussaka
Ingredients
Ingredients
For mince
- 1/2 kilo beef mince
- one dry onion
- 1-2 cloves of garlic
- one wine glass red dry wine
- 200 ml tomato sauce
- salt, pepper and some sumac (gives a sweeter taste)
For mornay sauce
- 60 g cow butter
- 60 g pastry flour
- 1/2 liter milk
- 2 eggs
- salt, pepper and a pinch of nutmeg (grounded is even better)
Rest ingredients
- 700 g peeled potatoes
- 600 g peeled eggplants
- enough oil (about 1/2 kilo, maybe less)
- kitchen towel to absorb the frying oil
- 100 g ground hard cheese
It is not our daily meal but it’s ideal for a feast. Your effort and preparation will not leave your guests indifferent, that’s for sure!
Ο μουσακάς είναι το δεύτερο αγαπημένο μου καλοκαιρινό φαγάκι!
Έχει αρκετή φασαρία και δουλειά, αλλά το αποτέλεσμα είναι πάντα απολύτως ικανοποιητικό!!!
Method
It is proper to start with mince preparation.
Saute the chopped onion, garlic and add ground beef.
Saute ground beef for few minutes, add the wine, spices and tomato sauce.
Boil for 20 minutes.
Frying is always a hassle.
But i would never change it, while many times i’ve tried to bake the vegetables but didn’t enjoy it.
It is a sin at which we should not give in regularly, but when we do we should just enjoy it.
Slice the vegetables in pieces 0.5cm thick.
Heat the oil and start with potatoes first.
Potatoes do not absorb so much oil as eggplants do, and fry slow.
I don’t fry them completely though. 3 minutes each side. 6 minutes total.
Place the fried potatoes in kitchen towel to absorb extra oil.
Lower the heat and add the eggplants. They usually need less time.
When they turn golden, place them in kitchen towel.
Ideally, we will drain vegetables all night in kitchen towel and cook them the next day.
With these ingredients it will not take more than 30-40 minutes.
You can always try a healthier way by cooking the eggplants oiled and salted, in the oven, over a parchment paper. In this way you can skip frying them.
Mornay sauce, without cheese.
In a bowl, whisk the eggs with some milk and set aside.
In a saucepan, melt the butter.
Add the flour and saute for few minutes.
Add, carefully, the milk in our mixture and stir.
It usually congeals very fast.
Remove the saucepan from the heat and add salt and pepper
While adding the eggs, we stir constantly our mixture.
Stir and when the ingredients are combined, our mornay sauce is ready.
In a baking pan (i used a 25×30 cm baking pan) add the potaoes in one layer.
Season with salt and pepper and add the eggplants on top.
Season again and spinkle with some ground cheese.
Spread the mince.
Sprinkle with some ground cheese again. (make sure you have some left)
Spread the mornay sauce evenly over the layers all the way to the edges of the baking pan and sprinkle with ground cheese.
Bake in preheated oven at 180C degrees for 40-50 minutes.
Enjoy!
Nutritional information per 100 g
Energy / calories: 223.98 kcal
Proteins: 39.08 g
Carbohydrates: 7.28 g
Fat: 19.87 g
*frying pan olive oil in 500g
