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Post by LindaNY on Jun 8, 2008 21:16:19 GMT -5
700 gr. (1 ½ lb.) shoulder of either ground beef or lamb(boneless weight) 700 gr. (1 ½ lb.) eggplant/aubergines 175 gr.(6 oz.) onions 225 gr. (½ lb.) tomatoes 150 ml. (1/2 cup) olive oil 5 ml. (1 teaspoon) ground allspice 15 ml. (1 tablespoon) chopped parsley 425 ml. (2 cups) bechamel sauce salt and black pepper
"breading" 1 large egg large pinch grated nutmeg 75 gr. (3 oz.) Cheddar cheese
Cut top and tail, but do not peel the eggplant. Cut them into slices about 6 mm. (1/2 in.) thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour. Peel and slice the onions; peel, de-seed and chop the tomatoes. When ready to cook, pat the eggplant /aubergine slices dry with paper and dip in the breading. Heat 45 ml. (3 tbsp.) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary.
When all are fried, put more oil in the pan . When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold. Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes.
Heat oven to 180-C. (350 F.) In a deep, oven proof dish, arrange alternate layers of eggplant/aubergines and meat, finishing with eggplant/aubergines. Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce. Reserve the egg white for use in another dish. Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce.
Bake in the oven for 45 minutes until the topping is golden and bubbling.
The popularity of “Moussaka” has deservedly spread. It is a delicious combination of meat, vegetables and a thick, rich sauce. It’s the most traditional Greek dish and also absolutely delicious!
Bechamel
4 tablespoons Butter 6 tablespoons Flour or 4 of cornstarch 1 teaspoon Salt 1/4 teaspoon pepper Dash of Nutmeg 2 cups Milk, heated but not boiled
(Optional) 2 egg yolks
Melt butter over a low heat; add flour, salt, pepper and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Makes 2 cups.
With Eggs: When sauce is thick, remove from heat and gradually add 2 egg yolks, slightly beaten, stirring constantly.
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