moussaka

Ingredients for 4 servings:

• 4 eggplant(s)
• 2 large onions
• 500 g minced beef
• 3 pinches of salt
• 1 pinch of pepper
• 1 small can of tomato paste
• Cup of water, hot
• 1 cube of stock
• 10 olives
• 30 g margarine
• 30 g flour
• 1 cup milk
• 185 g Parmesan, grated
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

the Greek recipe

Casserole: Preheat oven to 175°C. Slice the eggplant and lightly salt both sides. Finely chop the onions and fry them in a little oil until golden brown. Add the meat and fry on all sides until it is no longer red. Dissolve the stock cube in hot water and pour the stock over the meat. Season with pepper and salt. Stir in the tomato paste and bring to a boil briefly, then remove the pan from the heat. Dry the eggplant slices with paper towels. Dip them in the flour on both sides (make sure you use a very thin layer). Heat the oil in another pan and fry the eggplant over medium heat until tender. Place a layer of eggplant and a layer of meat sauce in a greased casserole dish, alternating them. Sauce: Heat fat in a small saucepan. Add the flour while stirring quickly (roux). Remove the pan from the heat and slowly pour in the milk. Stir quickly, otherwise lumps will form (adding a little milk at a time and stirring will help and avoid lumps). Let everything simmer for about 3 minutes, stirring occasionally. Remove the pan from the heat and stir in the grated Parmesan cheese. Leave a tablespoon of cheese for the remainder and season with salt and pepper. Pour the cheese sauce over the meat and eggplant and sprinkle with the remaining cheese. Halve and pit the olives. Then garnish the moussaka with the olive halves. Bake the casserole in the oven for 20-25 minutes. Skim off any excess fat before serving (I like it, but it’s up to you).