Moussaka is traditional Greek food at its best. It’s a bit like a shepherds pie and gives that warm, “I’m home” feeling. The potatoes are optional and you may need to visit the gym or take a few fat burners but it will be well worth it.
What you need
1 kg potatoes
1 kg eggplants slices into 1cm thick strips
500g beef mince
1 small onion chopped
1 tin tomatoes chopped and peeled
125ml red wine
250ml olive oil
2 palms of chopped parsley
Salt, pepper and nutmeg
1 tablespoon sugar
1 liter milk
1 cup flour
125ml melted butter
2 eggs separated
Peel and par boil the potatoes and allow to cool, then slice thinly.
Place the eggplant slices in a colander or on paper towel and salt liberally with rocksalt and leave for about 40 minutes, then remove as much salt as you can and set aside.
It may seem like a lot of oil but add it to a pan and fry the onions until they turn brown. Add the mince meat and cook for about 10 minutes.
Add the wine, water, the tomatoes, sugar, salt and pepper to taste and finally the parsley and allow to simmer until the water has disappeared. Remove from the heat and set aside.
In a separate pot add 750ml milk and bring to the boil, reduce heat to a simmer, mix the flour and the rest of the milk together and stir into the hot milk and stir constantly until thick and creamy, add the melted butter and give it a final stir.
Remove from the heat and add the egg yolks, lightly beaten egg whites and a pinch of nutmeg.
Prepare a baking dish by lightly buttering it, place the potatoes in the bottom, cover with the mince, then a layer of eggplant and then the topping. Grate over a good amount of cheese. Place in a 180 Celsius oven until the topping turns brown.
That’s it, Traditional Moussaka and here is a perfect dessert, Malva pudding.