Easy to make Moussaka

Hi gang,

I thought I’d share this one, an old favorite that always succeeds. People tend to think that making Moussaka is hard – well, I’m telling you it isn’t. Because I don’t fry the eggplants. I also save a ton of oil that way.

So don’t be shy, try it out.

It’s best on the second day – or so I’m told…

 

Ingredients: (for one large baking dish)

4 medium eggplants                                    olive oil

1 large onion, chopped                               1 ¼ pounds ground beef

3.5 oz tomato paste                          30 oz can of crushed tomatoes

Crushed garlic,                                             salt, pepper, sugar

Balsamic vinegar                                         ½ tsp. chicken bullion powder

Bharat, Hararat, paprika

Béchamel sauce:

2 oz sweet butter                                          4 tablespoons flour

2 cups milk                                                    4 oz grated cheddar cheese

Salt,                                                                nutmeg

2 oz grated Parmesan cheese

Preparation:

  1. Slice eggplants in 1/3 inch thick slices and rub well with olive oil on both sides.
  2. Lay on a baking tray lined with baking paper and bake at medium heat until golden, about one hour. Turn over mid-way.
  3. Fry onion in olive oil, add garlic.
  4. When translucent add the meat and fry until browned.
  5. Add crushed tomatoes and tomato paste and mix well.
  6. Add bouillon and spices. Cook for about an hour.
  7. Arrange a third of the eggplant slices in the baking dish. Pour over half the meat mixture. Arrange another third of eggplant and more meat. A third layer of eggplant assumed.
  8. Béchamel: In a saucepan melt butter and add flour. Mix well until golden.
  9. Add milk and whisk quickly to disintegrate all the lumps. Continue to cook until the mixture starts boiling and turn heat off immediately. Add a little cold milk if it’s too thick.
  10. Mix in the cheese. Add salt and nutmeg. Pour the béchamel on the Moussaka. Sprinkle with Parmesan.
  11. Bake for about 45 minutes in medium heat oven.

Eat with lots of Tahini and a green salad.

 

Callie

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