Moussaka is a Greek version of lasagna that uses thinly sliced eggplant as the dough. A staple of Greek cuisine. A hybrid of ragù and shepherd’s pie, a very ancient dish in essence and modern in its explosion of flavors. Moussaka can be stored in the fridge for 3-4 days, reheated in the oven before serving, and sprinkled with grated cheese and finely chopped herbs. Aubergine tongues, if left out, can be spread on bread and eaten as a snack with Moussaka. And of course, you have to choose the most delicious main ingredient.
You will need the following:
- Japanese Damascus Chef knifes set, suitable for working on vegetables and fruits in the best way.
- Tomatoes in their own juice 800 g.
- They dried currant 30 g.
- Extra virgin olive oil 4 tablespoons.
- Cayenne pepper 1 teaspoon.
- Minced lamb 450 g.
- Ground cinnamon ½ teaspoon.
- Ground ginger ¼ teaspoon.
- Ground cloves ¼ teaspoon.
- Garlic 6 cloves.
- Onion 2 heads.
- Red sweet pepper 1 piece.
- Red wine 220 ml.
- Vegetable oil 330 m.
- Eggplant 650 g.
- Potatoes 400 g.
- Butter 150 g.
- Wheat flour 80 g.
- Milk 250 ml.
- Bay leaf 1 piece.
- Ground nutmeg to taste.
- Egg yolk 3 pieces.
- Greek yogurt 100 ml.
- Salt to taste.
- Grated parmesan cheese 200 g.
- Ground black pepper to taste.
Preparation:
Step no. 1
Puree tomatoes in a blender. Soak dried currants in a small amount of boiling water for half an hour. Then dry.
Step no. 2
Heat a tablespoon of olive oil in a saucepan, add the ground beef, cayenne pepper, cinnamon, ginger, cloves, salt, and pepper, and stir for five minutes. Then put the meat in a colander and place it in a bowl, let the juice escape. Remove the excess liquid from the pan, add the remaining olive oil, the minced garlic and red pepper (you have to burn it first and remove the skin and seeds), and the finely chopped onion. Let it cook for ten minutes. Then pour in the wine and cook, stirring, for about ten minutes until it evaporates.
Step no. 3
Add tomatoes, currants, and ground beef. Stir and cook on medium heat for half an hour until the sauce thickens.
Step no. 4
Cut the eggplant into 1 mm thick rings and fry in vegetable oil until golden brown on both sides. Dry on absorbent paper. Fry potatoes cut in single slices in the same way until soft.
Step no. 5
Prepare the béchamel sauce: In a saucepan over medium heat, melt the butter and heat, stirring, for a few minutes. Add the flour, pour in the milk, stirring constantly, add a bay leaf and let it cook for fifteen minutes. Season with salt and pepper, add the nutmeg, and remove the bay leaf. Cool for five minutes. Beat yogurt and egg yolks separately in a bowl.
Step no. 6
Preheat the oven to 200 degrees. Arrange the potato wedges in the bottom of the baking dish and season with salt and pepper. Garnish with aubergine slices, salt, and pepper as well. Cover with meat sauce. Then pour the béchamel sauce over the meat and smooth the surface. Sprinkle with parmesan cheese and bake for forty to forty-five minutes.
Read Other: How To Use a Fruit Knife
Enjoy your meal!
