My husband had a Greek Mum. He says my Moussaka is the best he ever ate. Praise indeed. Here’s my recipe, evolved over many years.
12oz best lean minced beef, but you could use lamb if you prefer
1 finely chopped onion
Dried or fresh chopped parsley, to taste
A good squeeze of tomato puree
Aubergine- this is critical to over all success. 15 minutes before you want to start cooking. Top and tail, then slice the aubergine length ways, sprinkle with salt and leave to dry in a colander over the sink. This draws out the bitterness. Actually I do this for all recipes which use aubergine, even it doesn’t tell you to. Then rinse and pat dry.
Using a pastry brush, brush olive oil onto one side and grill under a hot grill till brown. Turn, brush with olive oil and grill the other side. This is much quicker than frying the aubergine and uses less oil. A good thing as far as I am concerned!
Next fry the onion in a little olive oil, when soft, add the mince ,the tomato puree and the parsley. When cooked the mince should look dry not swimming in grease or liquid. If necessary and you used lamb, drain off any fat.
Make a roux sauce, I make nearly a pint, add grated cheese to taste, we like cheese so I add a grater full of strong cheddar, and then add one beaten egg. I use a large one.
Put a LAYER of Aubergine in an oven proof dish, then a LAYER of meat sauce all of it. Add a LAYER ( hope you see where the photo challenge is going now!) of Aubergine, the rest of it. Then top with a LAYER of the white sauce, all of it. Put it to brown in a pre- heated oven 180C . Serve with salad.
Next week’s photo challenge is Fern and I haven’t a clue what to do…
If you have a picture for Layer , please feel free to add a link to your post in the comments section. Sandra from Wild Daffodil kindly posts a weekly round up of all pictures. Meantime do pop by some of our regular contributors listed below.
Jane from Rainbow Junkie Corner
Melissa at http://thearanartisan.com
Christina at https://alookatthelittlethings.wordpress.com/