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
- 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.
- In a large pot, brown the onions in butter and a dash of olive oil
- Then add the meat and stir-fry until brown.
- Add the tomato sauce, wine, salt, pepper, nutmeg and parsley and simmer uncovered for 30 minutes.
- Now stir in the cheese.
- Place extra flour, salt and pepper in a strong plastic bag and toss the sliced eggplants in the bag to coat well.
- 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).
- 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.
- Now spoon layers of breadcrumbs, eggplant, meat, eggplant, meat etc into ovenproof dish.
- Pour your béchamel sauce over the meat.
- Top the dish with breadcrumbs and cheese and then dot with butter.
- Bake at 180 degrees until golden.
- Allow to cool before cutting into squares and serve with a Greek salad.
Serves 6