More Great Recipes: Beef | Potato | Vegetable

Moussaka Recipe


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Member since 2014

Serves 4 | Prep Time 45 | Cook Time 60

Ingredients

250g eggplant, thinly sliced
250g courgettes, thinly sliced
250g potatoes, thinly sliced

MORNAY SAUCE

125g flour
125g butter
1 ltr milk
3 egg yolks
125g Edam cheese, grated
1 pinch nutmeg
salt and black pepper to taste

MEAT SAUCE

500g beef, minced
50ml corn oil
100g onion, chopped
100g tomato paste
50ml white wine
1 tbsp garlic, crushed
1 ltr water
1 tbsp oregano
1 bay leaf
2 tbsp parsley,chopped
salt and black pepper to taste


Preheat oven to moderate.


Heat oil in a pan and fry eggplant, courgette and potato slices until golden brown.


Drain well on absorbent paper.


In a rectangular dish, arrange a layer each of potatoes, eggplant and courgettes in this order.


Sprinkle with seasoning.


Spread with meat sauce.


Repeat layers and seasoning finishing with the mornay sauce and grated cheese.


Bake in moderate oven for 40 minutes.



Mornay Sauce



Heat butter in a saucepan.


Add flour and cook to a sandy texture to make a roux, and gradually add milk, stirring well.


Simmer on low heat until sauce reaches a boil and thickens.


Beat egg yolks and add to sauce gradually while stirring.


Season with nutmeg, salt and pepper to taste.



Meat Sauce


Heat oil in a pan and fry onions and garlic until soft.


Add mince and cook until browned evenly.


Add tomato paste, wine, water, parsley, oregano and bay leaf.


Reduce heat and simmer for 30 minutes or until sauce thickens and liquid is reduced.


Pairs Well With


Notes

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