Moussaka Recipe

 
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Moussaka
  • Chef: Athena Economides
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Greek ambassador John Ecocnomides's wife shares the recipe of Moussaka. Layers of minced meat and eggplant topped with bechamel sauce and then baked.

Ingredients of Moussaka

  • For the Bolognese:
  • 1/2 kg minced meat
  • 2 Tbsp onions - chopped
  • 5 tomatoes - chopped
  • 1/2 cup dry white wine
  • 1 cinnamon stick
  • 5 cloves
  • 1/4 tsp nutmeg - ground
  • 2 Tbsp parsley - chopped
  • Salt
  • Pepper
  • For the eggplants:
  • 750 gm eggplants - cut in roundels and roasted
  • Olive oil, to brush
  • For the bechamel sauce:
  • 1/2 cup butter
  • 300 gm flour
  • 1 egg
  • 1 liter milk
  • 3-4 Tbsp Parmesan cheese
  • Salt
  • Nutmeg powder, a pinch
  • Other ingredients:
  • 1/2 cup Parmesan cheese - grated
  • 1 cup breadcrumbs
  • Olive oil to brush baking dish

How to Make Moussaka

  • For the Bolognese:
  • 1.To prepare minced meat mixture, saute minced meat with the onions till it turns it colour. Add the rest of the ingredients and bring to a boil. Now simmer till the liquids are absorbed. Keep aside.
  • For the eggplants:
  • 1.Brush the eggplant roundels with some olive oil and bake till golden.
  • For the Bechamel sauce:
  • 1.In a pan add butter and flour. Roast till flour is golden.
  • 2.Add hot milk, some nutmeg, parmesan cheese, egg and salt. Let it thicken.
  • Plating Up:
  • 1.Brush the baking dish with some oil and coat it in bread crumbs.
  • 2.Arrange half of the eggplant slices in even rows in a medium-sized baking dish. Sprinkle some parmesan cheese.
  • 3.Now evenly spread the minced meat on top.
  • 4.Add another layer of eggplant and then cover with the bechamel sauce.
  • 5.Sprinkle breadcrumbs and then bake in a preheated oven for 30-40 minutes.
  • 6.Serve hot.

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