Baz's Moussaka
photo by Baz231
- Ready In:
- 1hr 45mins
- Ingredients:
- 22
- Serves:
-
8
ingredients
-
Meat sauce
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 2 garlic cloves, crushed
- 1 kg ground beef (or lamb)
- 2 (400 g) cans chopped tomatoes
- 1⁄2 cup red wine
- 3⁄4 cup pitted kalamata olive, chopped (approx 175g)
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon ground cinnamon
- salt (say, 1/2 teaspoon)
-
Vegetables
- 600 g potatoes, peeled & sliced 3 mm thick
- 1 1⁄4 kg eggplants
-
Breadcrumb and cheese mix
- 3⁄4 cup breadcrumbs
- 3⁄4 cup grated parmesan cheese
- 3⁄4 cup grated tasty cheddar cheese
-
Bechamel Sauce
- 70 g butter
- 3 tablespoons plain flour
- 2 cups hot milk
- 2 eggs, lightly beaten
- 1⁄2 teaspoon nutmeg (optional)
- 1⁄2 cup kefalograviera cheese, grated (or, if unavailable, 1/2 cup parmesan cheese)
directions
- Turn the oven on to 180°C . In large fry pan or wok heat the olive oil over medium heat and gently saute the onion and garlic for 5 minutes.
- Add the ground beef and cook until lightly brown, breaking up the lumps as you go.
- Add tinned tomatoes, red wine, olives, oregano, basil, cinnamon and salt (if using). Stir, cover and simmer for 30 minutes. (If it is too runny at the end, remove lid and reduce 'til desired consistency.).
- While sauce simmers, oil the bottom of 30cm x 20cm lasagna dish and line with overlapping potato slices. Spray potatoes with olive oil and put into preheated oven for 25 minutes.
- Peel some strips off the eggplant long-wise with a vegetable peeler and cut across into 6 mm (1/4 inch) slices.
- Cook the eggplant slices in batches - spray with olive oil and cook either under the grill, or in a fry pan until brown. Turn and repeat.
- While the cooking the eggplant slices, melt the butter in a medium saucepan over low heat. Mix in the flour and stir quickly and cook until smooth (about 2 minutes). Remove from heat.
- Slowly add hot milk to the saucepan, stirring quickly and return it to the heat. Cook, stirring constantly, until thick and bubbly, approximately 5 minutes. Remove from heat and allow to cool.
- Remove dish with potatoes from the oven when cooked and put a layer of eggplant slices over the potatoes, using half the eggplant slices. Sprinkle with about 1/4 of the breadcrumb/cheese mix (about 1/2 a cup).
- Spread half the meat sauce over, followed by the rest of the eggplant slices. Sprinkle with another 1/2 cup of the breadcrumb/cheese mix.
- Spread the rest of the meat sauce over, followed by the rest of the breadcrumb/cheese mix.
- Add the lightly beaten eggs, nutmeg (if using) and kefalograviera cheese to the Bechamel sauce mixture and whisk until smooth & fluffy, then top the moussaka with the Bechamel sauce.
- Bake in the oven at 180C for 45 minutes or until golden brown on top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Baz231
Australia
I love cooking Indian, Moroccan and Thai foods, but like experimenting. I'll try any type of food, as long as its not bland and boring!