Moussaka
This recipe is on an apron we bought in Corfu. For me, it is the best one and I have made it many times. It does take time, but, let’s face it, good things take time!! Moussaka is an eggplant (Aubergine) and potato-based dish, including minced (ground meat). Moussaka comes with many local and international variations. I give it a 5-star rating as it is a lot of ingredients and takes a bit of time to do. Half all the ingredients to serve 4 people.
  • CuisineWorld
Servings Prep Time
8People 1 to 2hours
Cook Time
40 to 50minutes
Servings Prep Time
8People 1 to 2hours
Cook Time
40 to 50minutes
Ingredients
Instructions
  1. Heat the oil in a saucepan and sauté the onion with the minced beef for 3 minutes. Add the wine, chopped tomatoes, parsley and salt and pepper and let this simmer on low heat for 15 minutes, stirring from time-to-time. This is now referred to as your “Meat Sauce”.
  2. Peel and slice the potatoes and fry them in the hot olive oil for a few minutes on all sides. Set aside. Cut the aubergines in slices and fry them in the olive oil too. Lay the potatoes in the bottom of a large, greased baking tray or pan. Sprinkle with salt. Add half of the fried aubergines on top of the potatoes. Pour the “Meat Sauce” over the dish. Lay the rest of the aubergines on top and pour all the Béchamel sauce over. Sprinkle the parmesan cheese and the bread crumbs over. Pour the melted butter over. Bake the Moussaka at 180°C (350°F) for 40 to 50 minutes.
  3. Here is how to make your Béchamel sauce. You will need 1 liter of milk, 100 ml flour, 45 ml butter, salt and pepper, a pinch of nutmeg, 125 ml of parmesan cheese and 2 eggs. Add the milk to a saucepan with the butter, mix the flour with a bit of the milk to make a paste. Add the paste to the milk and stir all the time untill the sauce thickens. Remove from the heat and season with salt and pepper and nutmeg. Gradually stir in the beaten eggs and then add the parmesan cheese.