Moussaka

This is specially for those souls who dislike or maybe, just not too fond of eggplant. Try this and you might probably change your mind about this veggie. These were the last of the eggplants from Daniel and I saved the best for last.

Moussaka

5-6 eggplant

Cut into 1/2 cm thick rings. Place them in a colander, sprinkle with salt, mix well and leave for 30 minutes. Rinse and pat dry. Drizzle oil on the eggplant slices. Heat a frying pan or a griddle, cook eggplant in batch until golden on both sides. Keep aside.
For the filling, I used a bolognese sauce and simple white sauce (like in a lasagne dish). Here is the recipe:

Bolognese sauce

500 minced beef
3 tablespoon olive oil
1 carrots - optional, chopped finely

100 g pumpkin - optional, chopped finely

1 big onion, chopped
2 cloves garlic, chopped

1 can peeled tomatoes (425 g)

4 tomatoes, skinned and chopped

2 tablespoon tomato paste

1/4 cup red wine vinegar

1 cup beef stock or water

1 teaspoon dried oregano

salt and pepper

Heat oil in a pan; saute onion until fragrant; add garlic and oregano. Add beef, browned and add in all the rest of ingredients except salt and pepper. Bring to boil, lower heat and simmer for at least 45 minutes. The longer the sauce is cooked the better the flavour. Season with salt and pepper.

Medium-thick white sauce

4 tablespoons of all-purpose flour
75 g unsalted butter

800 ml milk
salt
pepper
grated nutmeg

Melt the butter in a saucepan. As soon as it melts, add the flour and stir with a wooden spoon for about 2 minutes. Remove from heat and stir in the milk. Return to the heat, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - just creamy. Season with salt, pepper and nutmeg
Preheat oven to 170 C.

To assemble the moussaka:

Place a layer of eggplant slices at the bottom of a oven-proof dish, then smooth a layer of tomatoes sauce follow by the white sauce. Repeat until all the eggplants are used up, end the layering with the white sauce and sprinkle some grated cheese (parmesan or chedder) over it.
Put into the oven on a baking tray (to catch any spillover) and bake for 45minutes.

It will be bubbling when it is done and if you have filled it up to the brim like I did you will be thankful for the baking tray.

Enjoy with a good solid wholemeal bread and a leafy salad (best without any dressing).

Have a good weekend!

Jo