My Moussaka

Added on Tue Oct 16 2007

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The Basics

• Dish: Main Course
• cuisine: Greek
• Serves: 4 to 6
• Prep Time: 1hrs 5 mins
• Cooking Time: 0hrs 50 mins

Ingredients

• 1 large aubergines cut into thick rounds
• 4 tbsp extra virgin olive oil
• 1 large white onion finely chopped
• 1 lb minced beef
• 2 garlic cloves crushed
• 1/2 tsp ground cinnamon
• 1/2 tsp dried oregano
• 1/2 wine glass red wine
• 12 oz jar of tomato passata (a type of tomato puree)
•  Salt and pepper to taste
• 1 lb small potatoes peeled parboiled cut into thick rounds
•  
•  Béchamel topping
• 2 oz butter
• 1 tbsp vegetable oil
• 3 tbsp plain flour
• 2 cups (1/2 litre) warm milk
• 1 egg beaten
•  Salt and pepper to taste
• 2 oz Parmesan freshly grated

Method

Pre-heat the oven to 375 degrees. Place the aubergine slices on a greased baking tray. Drizzle with 2 tablespoons of oil, then sprinkle with salt and pepper. Bake for about 45 minutes, or until golden brown. Meanwhile, pour the remaining 2 tablespoons of oil in a deep, non-stick pan or skillet and place over a low heat. Add the onion and cook until translucent. Turn the heat up to medium and add the beef. Cook, stirring occasionally, until the beef goes brown. Stir in the garlic, cinnamon and oregano. Cook for a further minute to take the "rawness" off the spices. Add the wine and bring to a gentle boil, then stir in the passata. Simmer, stirring occasionally, for 40 minutes. Season to taste with salt and pepper. The resulting sauce should be rich and thick. While the beef and tomato sauce is cooking, you can make the béchamel topping. Melt the butter and oil in a saucepan over a low heat. Add the flour and cook for several minutes, stirring constantly until the mixture is the colour of straw. Whisk in the warm milk, working quickly so the mixture doesn't become lumpy. Continue stirring until the mixture comes to a gentle boil, then let it simmer for a further 5 minutes. Remove it from the heat and let it stand for 2 or 3 minutes. Whisk in the egg, while seasoning to taste with salt and pepper. Cover the bottom of an ovenproof dish with half the beef and tomato sauce and top with the aubergine slices (it's okay to overlap them.) Cover the aubergines with the remaining beef and tomato sauce. Put a layer of potato rounds over the sauce. Spoon the béchamel topping over the potatoes and sprinkle with the Parmesan cheese. Place the moussaka on a baking tray (to catch the drips) and bake in the oven for 45 minutes to an hour at 350 degrees. It'll bubble a bit and be golden brown in places when it's ready.