John Myers
Moussaka
The perfect moussaka recipe with a picture and simple step-by-step instructions.
- 1 kg Eggplant fresh
- 3 Pc. Beefsteak tomatoes fresh
- 3 Pc. Shallots
- 3 Pc. Garlic
- 1 tbsp Olive oil
- 500 g Mixed minced meat
- 3 tbsp Red wine tart
- 300 g Waxy potatoes
- 1 bunch Fresh smooth parsley
- 3 tbsp Tomato paste
- 1 tsp Dried oregano
- 0,5 pinch Ground cinnamon
- 1 pinch Sugar
- 1 Pc. Lemon
- 50 g Butter
- 1 tbsp Flour
- 0,5 liter Milk
- 100 g Sheep cheese
- 1 pinch Cayenne pepper
- 1 pinch Sweet paprika
- 1 pinch Nutmeg
- Cut the eggplant into elongated 1 cm thick strips and place on top of each other in a bowl. Meanwhile, sprinkle each layer with a little salt (approx. 3 teaspoons). Wait 1/2 hour for the juice to draw. Use the waiting time and scratch the tomatoes crosswise. Then put the tomatoes in a bowl and pour boiling water over them so that the peel separates from the tomato. Peel, quarter and roughly dice the tomatoes. Also dice shallots and chop the garlic. Heat the oil in a saucepan and lightly fry the minced meat. Add the tomato cubes along with the red wine and simmer until the liquid evaporates. Peel, wash and thinly slice the potato. Rinse the aubergines with water, spread them out on kitchen paper and pat dry.
- For the next step, lay out two baking trays and spread out each eggplant and potato slices on them – then brush with oil. Grill on the middle rack in the preheated oven grill for 8 minutes. Finely chop the parsley and stir into the minced meat together with the tomato paste. Season with oregano and cinnamon. Season to taste with salt, pepper, cayenne pepper, paprika powder and sugar. Let it steep for a few minutes over low heat.
- Place the grilled aubergine slices in a large lasagne dish, season with salt and drizzle with lemon juice. Spread all the minced meat on the first layer of eggplant. Layer the rest of the aubergines, place the potato slices over the aubergines. Sprinkle with salt and drizzle with lemon juice.
Prepare bechamel sauce:
- Melt the butter in a saucepan and add the flour until it turns light yellow. Pour in milk and simmer for 10 minutes in an open saucepan over low heat. The sauce must have a thick, but not pudding-like consistency. Cut the sheep’s cheese into small cubes and stir in. Puree the whole thing with the hand blender. Season to taste with salt, pepper, nutmeg, a little lemon juice and a little lemon zest. Pour the sauce over the potato layer. Bake the moussaka on the middle rack in the oven preheated to 180 ° C for 45 minutes until the surface is golden brown.
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