Moussaka (Greek Style)

Moussaka

Ingredients:

For the meat sauce:

  • 1 kg minced pork meat
  • 2-3 tablespoons oil (for frying)
  • 1 large onion
  • 2 cloves of garlic
  • 1 can of diced peeled tomatoes (400g)
  • 120ml white wine
  • 1/4 teaspoon oregano
  • 1/2 chopped fresh parsley
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cinnamon
  • Salt
  • Pepper

For Bechamel sauce:

  • 70g butter
  • 70g flour
  • 700ml milk
  • 1 pinch ground nutmeg
  • 75g grated cheese
  • 2 eggs

For layers:

  • 4 medium eggplants
  • 2 medium-large potatoes
  • 100g grated cheese

Steps:

  1. In the beginning prepare the Bechamel sauce: melt the butter in a saucepan, then cook the flour in it. Gradually add the milk and mix constantly with a spoon, this time adding salt, pepper and nutmeg.
  2. Shortly before taking off the heat, add the grated cheese. Take off the heat and cover with foil food in order not to form a crust.
  3. Now prepare the meat sauce: Fry the chopped onion in hot oil until soft, then add the minced meat and fry until it changes its colour.
  4. Add the finely chopped tomatoes, wine, sugar, crushed garlic and spices (salt, pepper, cinnamon and oregano).
  5. Mix and let it simmer until the meat is medium-done (about 30-40 minutes). Finally, the sauce must be consistent, without any kind of liquid (this can affect the cooking time and appearance when you cut the moussaka).
  6. Cut the eggplant lengthwise into slices of about 5 cm. Add salt on them and let them 30 minutes in a sieve to get rid off the bitter liquid, then fry them in hot oil on both sides until browned slightly. When they are ready put them on a napkin so the excess oil can be absorbed.
  7. Peel the potatoes and cut them in slices, then fry them in hot oil. Take them out when ready on an absorbing paper towel.
  8. Prior to assembly the moussaka, mix the Bechamel sauce with 2 eggs until the mixture becomes smooth.
  9. In a baking dish arrange the first layer of eggplant then cover it with a layer of meat.
  10. Put a meat layer of potatoes over the meat one, then another layer of meat and finish with one layer of eggplant. Cover with bechamel sauce.
  11. Bake the Moussaka in the preheated oven at 200°C in about 60 minutes. 5 minutes before taking the sauce out, grate the cheese and let it melt in the oven.
  12. The Moussaka must be left to cool for about 15-20 minutes before cutting it.

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