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My Gran's moussaka recipe
My Gran's moussaka recipe from missleet |
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Ingredients3-4 aubergines (about 1.8kg/4lbs in total)450g (1lb) potatoes 675g (1 1/2lbs) ground beef (or lamb) 2 large onions, finely diced 2 cloves garlic, minced 1/2 cup red wine 1/4 cup chopped fresh parsley 1 tsp ground cinnamon 1/4 tsp ground allspice 1 cup tomato puree (or crushed tomatoes) 2 tbsp tomato paste 1 tsp sugar Salt and pepper to taste 2 cups plain breadcrumbs 8 egg whites, lightly beaten (reserve yolks for bechamel) 1 cup grated Kefalotyri or Parmesan cheese For the bechamel sauce: 1 cup salted butter 1 cup flour 4 cups milk, warmed 8 egg yolks, lightly beaten Pinch of ground nutmeg |
Handy HintYou can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it. |
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Method1. Using a sharp peeler, partially peel the aubergines, leaving strips of peel about 1 inch wide around them. Slice each aubergine into 1 1/4cm (1/2 inch) slices. Place the slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. (The salt also helps to remove some of the bitterness of the aubergine)2. Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 2/3 cm (1/4 inch) slices. Set aside. 3. Preheat the oven to 200C/400F. Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate. 4. Rinse the aubergine slices and dry with paper towels. Dip the slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded slices on baking sheets and bake for 30 minutes, turning them over once during cooking. When cooked lower oven temperature to 175C/350F. 5. To make the meat filling: in a large sauté pan, brown the ground beef (or lamb) until the pink colour disappears. Add onion and sauté until translucent (about 5 minutes). Add garlic and cook until fragrant (about 1 minute). 6. Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper. 7. Make the béchamel sauce by melting the butter over a low heat. Using a whisk, add flour whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown. 8. Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens a bit but does not boil. 9. Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens. 10. To assemble the moussaka lightly grease a large deep baking pan/dish. Sprinkle the bottom with breadcrumbs then leaving a 1/2cm space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of aubergine slices. Add meat sauce on top of aubergine layer and sprinkle with 1/4 of the grated cheese. Top with another layer of aubergine slices and sprinkle once again with 1/4 of the grated cheese. 11. Pour the béchamel sauce over the aubergine making sure that the sides and corners have no gaps. Smooth the top with a spatula and sprinkle with remaining grated cheese. Bake for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving. | |||||||||||||||||||
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