Dear reader,
For our Greek Nights here in India, the moussaka has been a real hit by our guests. We (to an extent: easily) found all the ingredients as well. This is a large portion, but what is nice is, that it pretty much makes itself in the oven, and then it will be ok in the fridge for several days after. If you want a vegetarian version (pretty unknown in Greece - but ..) you can replace the meat with beans or tofu.
You need
1 kg minced meet ( we use half-and half minced beef and minced lamb)
2-3 large eggplants
1 kg tomatoes, chopped in small pieces
1 onion, chopped
1dl parsley and basil (and oregano if you like)
1/2 tsp clove powder
1 kg potatoes
salt and pepper
For bechamel sauce:
6 tsp butter
6 tsp flour (maida)
1 ltr milk
salt
(1 tsp nutmeg powder)
grated cheese
2 eggs (you can replace the eggs with 2 tsp baking powder. dd in the end and whisk well.)
You do:
Clean the eggplants. Chop in slices, but leave half the skin on (in stripes) Add salt on them and set aside.
Clean and chop the potatoes in slices. Add a little oil in the pan and fry the potatoes a little bit and put them in the form.
Wash the slices of eggplants, dry them in kitchen paper and then fry them a little in oil until golden. Leave them to dry in a strainer.
Chop the onion and put in the pan. Add the meat and mix well until the meat is cooked. Add the tomatoes, parsley, basil, clove, and if necessary a little water. Let it boil together for at least 10 minutes. Add a little salt. Pour the meat sauce on top of the potatoes.
Make the bechamel sauce: Melt the butter in a pan, add flour. Whisk well and slowly add the milk, a little at the time, while you whisk (like crazy). Add salt and nutmeg. Set aside. When chilled, add the eggs while whisking well.
Then on top of the sauce, you spread out the eggplant-slices.
On top of the eggplant slices, you pour the bechamel sauce. Spread over some grated cheese.
Cook in the oven at 180 degrees until light brown on the top ( about 20-30 minutes. )
We enjoy our moussaka with some salad, and maybe some bread. Hope you like it!
For our Greek Nights here in India, the moussaka has been a real hit by our guests. We (to an extent: easily) found all the ingredients as well. This is a large portion, but what is nice is, that it pretty much makes itself in the oven, and then it will be ok in the fridge for several days after. If you want a vegetarian version (pretty unknown in Greece - but ..) you can replace the meat with beans or tofu.
You need
1 kg minced meet ( we use half-and half minced beef and minced lamb)
2-3 large eggplants
1 kg tomatoes, chopped in small pieces
1 onion, chopped
1dl parsley and basil (and oregano if you like)
1/2 tsp clove powder
1 kg potatoes
salt and pepper
For bechamel sauce:
6 tsp butter
6 tsp flour (maida)
1 ltr milk
salt
(1 tsp nutmeg powder)
grated cheese
2 eggs (you can replace the eggs with 2 tsp baking powder. dd in the end and whisk well.)
You do:
Clean the eggplants. Chop in slices, but leave half the skin on (in stripes) Add salt on them and set aside.
Clean and chop the potatoes in slices. Add a little oil in the pan and fry the potatoes a little bit and put them in the form.
Wash the slices of eggplants, dry them in kitchen paper and then fry them a little in oil until golden. Leave them to dry in a strainer.
Chop the onion and put in the pan. Add the meat and mix well until the meat is cooked. Add the tomatoes, parsley, basil, clove, and if necessary a little water. Let it boil together for at least 10 minutes. Add a little salt. Pour the meat sauce on top of the potatoes.
Make the bechamel sauce: Melt the butter in a pan, add flour. Whisk well and slowly add the milk, a little at the time, while you whisk (like crazy). Add salt and nutmeg. Set aside. When chilled, add the eggs while whisking well.
Then on top of the sauce, you spread out the eggplant-slices.
On top of the eggplant slices, you pour the bechamel sauce. Spread over some grated cheese.
Cook in the oven at 180 degrees until light brown on the top ( about 20-30 minutes. )
We enjoy our moussaka with some salad, and maybe some bread. Hope you like it!
Dear ELI,
ReplyDeleteI have gone through this exclusive blog site, and found quite interesting, sooner or later i will have same life.. do not know yet..
I admire your living international so called expat life in India..
i read and like some of your recipe :-)
as i am a fond of cooking too..
thanks for posting those fabulous experience..
V. Aneja
Hello, Thank you so much for your nice feedback Luka:-) I really appreciate it:-) And I am glad you like some of my recipes! All the best, E
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