Greek moussaka is similar to italian lasagna but unlike the latter it uses aubergine instead of pasta to separate the layers and also the meat to be used is always lamb.
INGREDIENTS :
- 1 Kg (2.2 lbs) minced lamb meat*
- 2 large eggplants
- 1 large onion
- 8 ripe red tomatoes (approximately 1 Kg / 2.2 lbs of tomatoes)**
- Wheat flour
- Milk
- Salt
- oregano
- black pepper
- nutmeg
- grated cheese
- extra virgin olive oil
* If you mince the lamb meat by yourself always use parts with few fat o remove it if it is visible.
** to save time you can simply replace this by fried tomato in can or similar
Prepare the aubergines by cutting them into fairly thin slices and without peeling them. We put enough salt on them and place them in a container with water for half an hour so that they lose their bitter taste.
We prepare the tomato sauce. First, peel and remove the seeds from the tomatoes. Then we will fry a chopped onion and when it begins to brown we will add the grated tomatoes with a teaspoon of salt. We will cover and let it acquire texture. Reserve it.
Take the aubergines and dry them with kitchen paper or a cloth. They must be very dry. Then fry them in olive oil until golden brown. Let them rest on a piece of paper to absorb excess oil.
Take the minced meat and fry it by adding salt and black pepper. Just make it brown since we will finish the recipe in the oven.
Finally we will prepare the bechamel. To do this, we will put two tablespoons of olive oil in a metal saucepan and add the wheat flour. We will be stirring with a rod whisk to undo the flour and fry it. Stirring constantly, add the milk and a pinch of salt until it begins to thicken. If we wish, we will grate a little nutmeg. Reserve it.
Now it remains to assemble the layers of the moussaka in the refractory container that will go to the oven.
First, we will spread a little tomato sauce underneath. Then the minced meat and on top, in order, another little fried tomato, the oregano and the aubergines.
If we have a lot of each ingredient we can make a second floor in the same order. Otherwise, we will close by pouring fried tomato over the aubergines and the bechamel sauce. Sprinkle grated cheese on the whole.
We will put the oven at 180 degrees (356 F) letting the moussaka cook for about 20 minutes. After that time we will gratinate until the cheese is browned (5 minutes should be enough).
Serve it really hot and enjoy !