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
2 oz sweet butter 4 tablespoons flour
2 cups milk 4 oz grated cheddar cheese
2 oz grated Parmesan cheese
- Slice eggplants in 1/3 inch thick slices and rub well with olive oil on both sides.
- Lay on a baking tray lined with baking paper and bake at medium heat until golden, about one hour. Turn over mid-way.
- Fry onion in olive oil, add garlic.
- When translucent add the meat and fry until browned.
- Add crushed tomatoes and tomato paste and mix well.
- Add bouillon and spices. Cook for about an hour.
- 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.
- Béchamel: In a saucepan melt butter and add flour. Mix well until golden.
- 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.
- Mix in the cheese. Add salt and nutmeg. Pour the béchamel on the Moussaka. Sprinkle with Parmesan.
- Bake for about 45 minutes in medium heat oven.
Eat with lots of Tahini and a green salad.