Going Greek “Moussaka”

Ingredients

1 aubergine
salt and pepper
olive oil

Meat Tomato Sauce
3 strips of bacon
2 small yellow onions
2 garlic cloves
1 can of tomatoes
3- 4 table spoons of tomato paste
2-3 tea-spoons of cinnamon
2-3 tea-spoons of nutmeg
2-3 tea-spoons of salt
2-3 tea-spoons of sugar
450 grams of minced meat (beef or lamb)

Cheese Potato Sauce
6-10 potatoes
1 table-spoon butter
2 table-spoons White flour
4 dl milk
3 table spoons  cheese
1 t-spoon salt
½ t-spoon grounded white pepper
¼ t-spoon grounded nutmeg

Making Moussaka

Slice the aubergine, salt and pepper the slices and fry in a frying pan with a bit of olive oil. Lay them in the bottom of an oven proof dish, covered in a dash of olive oil.

Start on the tomato sauce, which is almost the same as that for lasagna. Follow the same description, except using the spices here, the difference mostly lying in nutmeg, cinnamon and sugar and the lack of celery. Let the sauce simmer away for about 45 minutes, in the meantime starting on the potatoes and white sauce.

Peel the potatoes and slice them into thin slices. Add them to a casserole, salt the water, and let boil up. Boil until the potatoes are tender, but not completely cooked through. They will finish cooking in the oven. Start on the white sauce. Add butter to a casserole and let melt. Stir in nutmeg and flour, until it is a fine mass. Use a whisk and whisk briskly while adding milk a little at a time. This way your sauce does not get clumpy. Season with salt and pepper. At this point the sauce might taste salty, but when you add the cheese and layer it with potatoes it will fit perfectly. Warm up the sauce while stirring, when it boils turn down the temperature and let simmer for 7 minutes, continue to stir, add the cheese. Strain the potatoes and add them to the sauce.

Lay the meat sauce on top of the aubergines and finish with the cheesy potato layer. Sprinkle some freshly grated cheese on top and put it in the oven, 35 minutes on 225 degrees Celsius.

Serve with salad, and Focaccia.

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