How to Cook Greek Moussaka
Lay the slices of eggplant out on the work surface and sprinkle evenly with salt on both sides., Lay as many slices of eggplant as possible on the rack of a grill pan and brush generously with olive oil., Grease a 28 x 38 x 7.5 cm/11 x 15 x 3 in...
Step-by-Step Guide
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Step 1: Lay the slices of eggplant out on the work surface and sprinkle evenly with salt on both sides.
Allow to "sweat" for 30 minutes, then rinse the slices thoroughly under cold running water. -
Step 2: Lay as many slices of eggplant as possible on the rack of a grill pan and brush generously with olive oil.
Grill for 5-10 minutes, turning the slices over and brushing again with olive oil, until they are golden brown on both sides.
Set aside and repeat with the remaining slices of aubergine. , To make the bechamel sauce:
Melt the butter in a large saucepan and stir in the flour to make a thick paste.
Cook the paste for 30 seconds, then remove from the heat.
Add the milk gradually, stirring after each addition to prevent lumps from forming.
Return the sauce to the heat and gradually bring to the boil, stirring continuously, until thick and bubbling.
Remove from the heat and season with salt and freshly ground black pepper and the nutmeg.
Cool the sauce slightly, then beat in the egg yolks.
Cover the surface of the sauce with a piece of greaseproof paper to prevent a skin from forming and set aside. , To make the meat sauce:
Heat with olive oil in a large, heavy saucepan and sauté the onion until softened.
Add the minced lamb and stir.
Cook, stirring frequently, for about 10 minutes, or until the meat is no longer pink. and pepper jam as well.]]Add the tomatoes, garlic and spices and season with salt and freshly ground black pepper.
Stir in the tomato puree and the red wine. , Remove the cover for the last 15 minutes of the cooking time to allow all of the moisture to evaporate.
Set the sauce aside to cool slightly. , Add another layer of the eggplant slices and another of the meat sauce.
Continue layering in this fashion, finishing with a layer of sliced eggplant.
Carefully pour the bechamel sauce on the top of the dish and spread evenly.
Sprinkle with the grated feta cheese and bake in the oven for about 1 hour, or until the top is golden brown and the Moussaka is heated through. , -
Step 3: Grease a 28 x 38 x 7.5 cm/11 x 15 x 3 in ovenproof dish with olive oil and sprinkle evenly with the breadcrumbs.
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Step 4: Put the bechamel sauce aside.
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Step 5: Reduce the heat
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Step 6: and simmer the sauce for 45 minutes
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Step 7: adding a little water if necessary.
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Step 8: Preheat the oven to 180C/350F/Gas 4.Arrange a layer of eggplant slices in the bottom of the prepared dish and cover with a layer of the meat sauce.
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Step 9: Serve warm.
Detailed Guide
Allow to "sweat" for 30 minutes, then rinse the slices thoroughly under cold running water.
Grill for 5-10 minutes, turning the slices over and brushing again with olive oil, until they are golden brown on both sides.
Set aside and repeat with the remaining slices of aubergine. , To make the bechamel sauce:
Melt the butter in a large saucepan and stir in the flour to make a thick paste.
Cook the paste for 30 seconds, then remove from the heat.
Add the milk gradually, stirring after each addition to prevent lumps from forming.
Return the sauce to the heat and gradually bring to the boil, stirring continuously, until thick and bubbling.
Remove from the heat and season with salt and freshly ground black pepper and the nutmeg.
Cool the sauce slightly, then beat in the egg yolks.
Cover the surface of the sauce with a piece of greaseproof paper to prevent a skin from forming and set aside. , To make the meat sauce:
Heat with olive oil in a large, heavy saucepan and sauté the onion until softened.
Add the minced lamb and stir.
Cook, stirring frequently, for about 10 minutes, or until the meat is no longer pink. and pepper jam as well.]]Add the tomatoes, garlic and spices and season with salt and freshly ground black pepper.
Stir in the tomato puree and the red wine. , Remove the cover for the last 15 minutes of the cooking time to allow all of the moisture to evaporate.
Set the sauce aside to cool slightly. , Add another layer of the eggplant slices and another of the meat sauce.
Continue layering in this fashion, finishing with a layer of sliced eggplant.
Carefully pour the bechamel sauce on the top of the dish and spread evenly.
Sprinkle with the grated feta cheese and bake in the oven for about 1 hour, or until the top is golden brown and the Moussaka is heated through. ,
About the Author
Daniel Diaz
Specializes in breaking down complex creative arts topics into simple steps.
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