May 20, 2020

The Best Mousaka

The Best Mousaka

Although time-consuming, this Greek dish won’t disappoint. It is divine and makes a great meal to serve to guests as it is impressive and very more-some. Serve alongside a Greek Salad and good white wine.

INGREDIENTS

Filling:
3 T butter
1 Medium Chopped Onion
750 g mince (you can do half lamb and half beef if you want)
Half cup (125ml) tomato sauce
Half cup (125ml) white wine
Salt, pepper, grated nutmeg
2 T (30ml) chopped parsley
1 cup (250ml) grated cheddar cheese
4-6 Brinjals
Good quality Olive Oil
A quarter cup (62.5ml) dried breadcrumbs


Béchamel sauce:
4 T (60ml) butter
6 T (90ml) maizena
4 cups (1 litre) milk
Salt, pepper, nutmeg
2 egg yolks


Topping:
1 cup (250ml) grated cheddar cheese
1 T (15ml) breadcrumbs
1 T (15ml) butter


METHOD

  1. Slice your eggplants lengthways and sprinkle with salt. Let them stand for 30 minutes to remove any bitterness, then rinse and dry with paper towel.
  2. In a large pot, brown the onions in butter and a dash of olive oil
  3. Then add the meat and stir-fry until brown.
  4. Add the tomato sauce, wine, salt, pepper, nutmeg and parsley and simmer uncovered for 30 minutes.
  5. Now stir in the cheese.
  6. Place extra flour, salt and pepper in a strong plastic bag and toss the sliced eggplants in the bag to coat well.
  7. Fry them in hot oil until brown. (Brinjals absorb a lot of oil - If you prefer to make this dish healthier, spread them out on a baking tray, lightly cover with olive oil and bake them in the oven for around 30 -40 minutes until done).
  8. Now to make the béchamel sauce, melt your butter in a saucepan. Add your cornflour/maizena away from the heat and stir until it forms a smooth paste. Add the milk and stir with a wooden spoon, over medium heat until thick. Add the spices and egg yolks.
  9. Now spoon layers of breadcrumbs, eggplant, meat, eggplant, meat etc into ovenproof dish.
  10. Pour your béchamel sauce over the meat.
  11. Top the dish with breadcrumbs and cheese and then dot with butter.
  12. Bake at 180 degrees until golden.
  13. Allow to cool before cutting into squares and serve with a Greek salad.

Serves 6