Moussaka
- Preparation and cooking time
- Total time
- 30 minutes salting aubergine
- Easy
- Serves 4
Ingredients
- 1 large fresh aubergine, sliced
- pinch of rock salt
- 3 tbsp extra-virgin olive oil
- 1 large onion peeled and finely chopped
- 1 medium garlic clove peeled and finely chopped
- 250 grams beef mince
- 3 large plum tomato peeled and chopped
- 1 tbsp of tomato puree
- 75ml of beef stock
- freshly ground black pepper
- Sauce
- 15 grams of butter
- 15 grams of plain flour
- 150ml full-cream milk
- 50 grams grated cheese [ preferably, but not essentially Greek Kefalotyri ]
- freshly ground black pepper
Method
- STEP 1Clean and slice the aubergine. Then arrange in salted layers in a colander for 30 mins. Rinse thoroughly and pat dry. Arrange slices in a single layer on a baking tray. Brush with thin layer of olive oil and cook in a preheated oven gas 4 for 10 mins. Remove from oven and set aside to cool.
- STEP 2Heat 2 tbsp olive oil and saute onion and garlic for one minute until soft. Add mince until evenly browned stirring regularly. Add chopped tomatoes, tomato puree and the stock. Season to taste and gently simmer for 10-15 mins.
- STEP 3Arrange half the aubergine slices in the base of an oven proof casserole dish, add the beef mixture and top with a second layer of aubergine slices.
- STEP 4To prepare the sauce, heat the butter in a saucepan until melted, remove from the heat and gradually mix in the flour stirring constantly. Return to a low heat and slowly add the milk, stirring constantly. When the mixture is an even consistency add the grated cheese. Stir until evenly melted, season to taste.
- STEP 5Pour the sauce over the mixture, top with a little grated cheese and baked in a preheated oven gas mark 4, for 35-40 mins.
