Moussaka v2.01 31/03/19 © web design
Serves: 6 Preparation: 1 hr. Cooking time: 45 minutes
Moussaka
Method
1. 2-3 HRS BEFORE
Slice Aubergines & salt them, leave on Grill to draw out moisture from Aubergines.
2. Boil Potatoes for 15 minutes (Max.) until soft. Keep an eye on them.
3. Heat Frying Pan add Oil and Diced Onions. Cook till soft.
MEDIUM/HIGH HEAT
(3 minutes)
4. Add 500g Mince.
Once brown, drain off excess fat.
MEDIUM HEAT
Cook until brown
(5 minutes)
5. Add Spices: 2 garlic Cloves
1.25ml ¼ tsp Cinnamon
1.25ml ¼ tsp All Spice
1 tbsp Oregano
1 tsp Mixed Spice
Chopped Tomatoes
Passata
SIMMER: LOW HEAT
Stirring occasionally for full 30 mins to evaporate excess moisture
(30 minutes)
6. Grill Aubergines. Rinse Aubergines and pat dry with kitchen roll. Then place on griddle & cook both sides until char lines appear.
MEDIUM HEAT
(2-3 minutes each side)
7. Slice Potatoes. Grease oven dish.
Start layering dish: Aubergines; Mince; Potatoes; Mince REPEAT. End with layer of Aubergines.
FOLD into sauce
(do not stir - pasta will burst)
HEAT OVEN 180°
8. Melt 85g butter in pan. Stir in 85g flour. Stir over heat until bubbling.
Remove from heat, gradually stir in 700ml milk. stir over heat until mixture boils and thickens.
BECHAMEL SAUCE
9. Remove from heat, stir in 130g cheese, cool slightly, stir in 2 eggs; make sure eggs mixed in, stir thoroughly until smooth.
10. Cover Moussaka with sauce and sprinkle Nutmeg over the top.
OVEN 180°
(45-50 minutes)
SERVE WITH SALAD
