Moussaka

Moussaka

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Moussaka is made in many Mediterranean countries, each with a slight variation. But the main ingredients remain the same – a vegetable, usually eggplant, minced lamb (or beef) and a custard-like topping which can be a béchamel sauce, sour cream or plain yoghurt flavoured with cheese, and egg beaten into the mixture to give the characteristic texture.

Ingredients

Quantity Ingredient
1 large eggplant, thickly sliced
salt
2 tablespoons olive oil
1 large onion, chopped
1 garlic clove, finely chopped
500g minced lamb or steak
1 teaspoon plain flour
190ml beef stock
freshly ground black pepper
500g tomatoes, peeled and sliced
2-3 tablespoons parmesan cheese, grated

Sauce

Quantity Ingredient
30g butter
2 tablespoons plain flour
310ml milk
freshly ground black pepper
185 cheddar cheese, grated
2 egg yolks, beaten
salt

Method

  1. Score eggplant slices slightly, place in a dish and sprinkle liberally with salt. Cover with a plate and leave for several hours.
  2. Heat 1 tablespoon oil in a frying pan and gently fry onion and garlic until golden. Add meat, sprinkle with flour and stir for a few minutes, then pour in stock. Season with salt and pepper. Cook gently for a few minutes, stirring constantly. Turn into a greased ovenproof dish. Place tomatoes on top of meat mixture.
  3. Drain eggplant slices, rinse well and dry on paper towels. Heat the remaining oil in pan in which meat was cooked and fry eggplant slices until golden on both sides. Drain and place on top of tomato slices.
  4. To make sauce, melt butter in a saucepan, stir in flour and cook over a gentle heat, stirring for 2 minutes. Add milk and stir until sauce boils and thickens. Season with salt and pepper, then stir in cheese until melted. Remove from heat and whisk in egg yolks.
  5. Pour sauce over eggplant slices in casserole and sprinkle with the parmesan. Bake in a preheated moderately hot oven for about 40 minutes or until top is golden.

Variations

  • Moussaka with yoghurt topping: Prepare moussaka but replace sauce with the following mixture: beat together 2 eggs, blend in 2 tablespoons flour, and whisk in 250 g plain yoghurt.

    Moussaka with sour cream topping: Prepare moussaka with yoghurt topping, substituting sour cream for yoghurt.
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