Moussaka A Nibble For Greekgirrrl
From rescue_ranger 15 years ago
- 60 minutes to make
- Serves 8
Feel the warm ocean breeze on you skin on a warm Greek summer evening, as you sip a glass of Robola of Cephalonia islands and nibble on feta cheese and salted olives with crusty bread as you enjoy good conversation as you wait for your Moussaka to arrive table side. Read more The smell of olive oil and fresh roasted Aubergines, the Lamb mixed with cinnamon and allspice lazily drifts to you on the ocean breeze…can you taste it? Are you there yet? See less
Ingredients
- 2 pounds aubergines {eggplant} (large and elongated variety) shopping list
- ½ Cup vegetable oil shopping list
- 1 large onion, finely sliced shopping list
- 1 pound minced lamb shopping list
- 1 glass white wine (not retsina, but aretsinoto) shopping list
- 1 pound fresh plum tomatoes, shopping list
- Teaspoon ground cinnamon shopping list
- Teaspoon ground allspice shopping list
- salt and black pepper shopping list
- 1 teaspoon oregano shopping list
- 1 oz. grated parmesan, kefalotiri, or gruyere cheese shopping list
- Some chopped parsley shopping list
- Béchamel Sauce shopping list
- 3 oz. butter shopping list
- ¾ Cup flour shopping list
- 2 ½ C warm milk shopping list
- salt and white pepper shopping list
- 1 oz. grated Parmesan or gruyere cheese shopping list
- 2 egg yolks shopping list
- topping shopping list
- 2 Oz gr. grated Parmesan, gruyere or kefalotiri cheese shopping list
- 4 tablespoons toasted breadcrumbs shopping list
How to make it
- PLEASE NOTE:
- Primarily, Moussaka relies on the taste and flavor of the aubergines; if the aubergines are not fresh enough; it is not worth embarking on making Moussaka, as it involves a lot of work. People wrongly assume that dubious aubergines can be disguised with a layer of minced meat and a milky white sauce and served as”glorious" Moussaka; it will be a waste of time.
- Moussaka should be baked in the oven. Use a roasting container, either square or oblong, approximately 9 ½ x 13. It is recommended that you spread the work involved over two days for your convenience; one can easily cook the meat the day before, without the Moussaka suffering at all. Do not do the same with the aubergines; they should be fried on the day.
- Aubergines:
- Top and tail the aubergines, without peeling them. Rinse them, cut them lengthways in ¼ inch thick slices and immerse them in salted water, for 30 minutes. Take them out, squeeze gently, rinse, and then squeeze them again. Drain them in a colander and pat dry. Fry them in hot vegetable oil until they become pale golden on both sides; you can either deep-fry them, which is easier but they absorb a lot of oil, or shallow-fry them. In either case, drain them on absorbent paper on a flat platter before serving, so that most of their oil will dribble away.
- Lamb:
- Sautee the sliced onion in 2 tablespoons vegetable oil, until it looks glistening. Add the meat and sauté together, stirring, until all the lumps are broken down and the meat starts to change color. Pour in the wine, add tomatoes, sliced finely, the spices, salt and pepper and the oregano. Cover and cook for 20 minutes, stirring from time to time in case it sticks. Then mix in the grated cheese and parsley.
- Béchamel Sauce:
- Melt the butter and, away from the heat, gradually add the flour and stir to mix. Return to the heat and gradually add the milk and seasoning, stirring continuously. Simmer for 9-10 minutes, stirring, until it has thickened considerably. Withdraw the pan from the heat, let it stand briefly, and then add the cheese and the egg yolks. Stir to blend them. Do not let the sauce boil after this. It should by now be a thick béchamel, to enable it to sit on top of the meat mixture and form a kind of crust.
- To assemble:
- Cover the base of the roasting dish with half of the fried aubergines, then spread half of the meat mixture evenly on top of them and cover neatly with the remaining aubergines. Spread the remaining meat and sauce evenly over the top and cover neatly with the béchamel sauce. Sprinkle the grated cheese all over the top, and the breadcrumbs. Moussaka from Macedonia may contain a layer of thinly sliced round potatoes which have been fried first. Bake in a pre-heated oven, 350 F for 1 hour, until a golden crust is formed all over the top. Let it stand for 5 minutes before serving, in order to be able to cut it more easily. To serve, cut into square or oblong-shaped pieces, about 3 inches thick. It should be quite dry by then and the pieces should ideally stay intact.
People Who Like This Dish 6
- geoffguild Whereabouts, Unknown
- aussie_meat_pie My Kitchen, AU
- merlin San Francisco, CA
- lunasea Orlando, FL
- cookingforfun Marblehead, MA
- lizzconn Naas Co Kildare, IE
- krystynainsydney Bondi Junction, AU
- greekgirrrl Long Island, NY
- crazeecndn Edmonton, CA
- rescue_ranger New Baltimore, VA
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The Rating
Reviewed by 6 people-
Kill me with the goodness. 10, oh sorry 5 from me
cookingforfun
in Marblehead loved it
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OMG, I am humbled!! This is an excellent version of Moussaka.You are quite right about the quality of the eggplants. I've used japanese eggplant in the 2 last moussakas I've baked. They have great flavor and texture. And I prefer gruyere over parmesa...more
greekgirrrl
in Long Island loved it
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Ohhhh yeah - I love moussaka and have been thinking about making it all week. I do that sometimes. I love your recipe and description - and I totally agree with your eggplant assessment. I wouldn't waste my time with a lesser eggplant and have bee...more
lunasea
in Orlando loved it
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