Greek Moussaka, eggplant combined with minced beef and spices in a delicious rich tomato sauce, covered with a creamy béchamel sauce.
Oven dish 20 x 30 cm
crushed and chopped finely
Cut the eggplant into slices about 1 cm thick and sprinkle with salt. Place on a rack or in a colander and let drain for 30 minutes.
Rinse with water and pat dry with paper towels.
Preheat the oven to 180 degrees Celsius (if you want to eat the moussaka immediately, otherwise, leave this step behind).
Grease a oven dish with a little oil.
Heat a little oil in pan and fry the eggplant on both sides until lightly browned and soft.
Put on a plate on a paper towel to drain excess oil.
In a frying pan pour a tablespoon of oil.
Fry the onion for about 3 minutes until they are translucant and then add the garlic.
Cook for 30 seconds while you stir fry and add the minced beef.
Bake until it's brown and done.
Add the tomato paste and cook for 2 minutes.
Then pour the can of tomatoes and wine into the pan and put the bay leaf on top.
Bring to a boil, reduce the heat and put a lid on the pan.
Let it cook for 20 minutes, remove the lid and cook further until almost all liquid evaporates.
Taste and season with salt and pepper.
In a saucepan melt the butter.
Add the flour at once while stirring.
Fry the flour butter mixture for about 2 minutes (keep stirring with a wooden spoon).
Then pour in the milk while stirring with a whisk. Add some additional milk if the sauce becomes too thick.
Remove from the heat and stir in the egg yolk and grated cheese.
Take the baking dish and place half of the sliced eggplant on the bottom.
Pour the tomato meat sauce on the eggplant.
Put the rest of the eggplant slices on the tomato sauce.
Top the moussaka with the béchamel sauce.
Bake for 1 hour in the oven, until the top has become golden brown.
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Greek moussaka https://www.byandreajanssen.com/greek-moussaka/ 21/09/2015