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MoussakaMoussaka is a famous Greek recipe, made from aubergines (eggplant, brinjal), mince beef or lamb and topped with a cheese sauce. Like a lasagna, this also is a one pot recipe, when finished. Although in the making you do need a few vessels to cook everything. I personally prefer it with ground beef but it can be made with mince lamb as well. So here we go. Serves 4-5 Ingredients * 1 large eggplant (sliced) Cheese Sauce * 3 Tbsp Butter Put the eggplant/aubergine slices in a colander, sprinkle with salt and leave for 30 minutes. Rinse thoroughly and pat dry. Rub the slices with olive oil on both sides and place under a grill, until brown on both sides. In a frying pan put the ground beef and heat until the fat runs out and meat becomes brown. Spoon out the excess fat and add the onions and garlic. Cook until soft. Add the flour and cook for a minute. Now add the tomatoes, tomato puree, parsley, wine, oregano, salt and pepper to taste. Cover and simmer for 20-25 minutes. To prepare the cheese sauce, melt butter in a pan, add the flour and cook for a minute. Remove from heat and gradually add the milk and blend. Put back on the heat and let the milk boil. Stir continuously until thick. Simmer for 2-3 minutes. Add the cheese, mustard, nutmeg, salt and pepper. Let it cool slightly then blend in the eggs. In a ovenproof dish, spoon half of the meat mixture and top it with half the eggplant slices. Repeat this step. Pour the cheese sauce on top. Sprinkle with the Parmesan. Cook in a preheated oven at 180°C for 45 minutes or until golden brown. Garnish with chopped parsley. Serve the hot moussaka with a crusty bread or toasted pitta and a salad on the side. Enjoy!
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