Moussaka
Posted: 11th Mar, '08, 08:20
Just had this for two days straight, where's the drool icon? 
This is for four people, smallish casserole dish
* 2 eggplants, local work as well
* sea salt
Slice eggplant into 1cm strips and salt them, seal up in a baggie (or rather sandwich bag, for KK) refrigerate about 30 mins.
Take out and rinse and squeeze out all water, pat dry and fry slices in a HOT pan with a touch of hot oil til they brown and slightly singed
Put aside on paper towel to absorb excess moisture, then
* olive oil
* 1 onion diced
* 2 cloves of garlic, minced
* 1 bay leaf
* seasonings to taste. I like oregano, parsley, basil, a touch of cinnamon, a couple small hot chillies, dill, cloves, pepper, salt
( a good cheat is italian or greek seasoning (dried)
* 200 grams of minced lamb and 150 grams of minced pork
* 1 tin stewed tomatoes
* 1 tin tomato puree
* 3 tablespoons of tomato paste
Fry onion garlic, throw in mince cook til lightly browned, throw in seasonings and tomato and simmer for about 10 minutes.
Put a layer of tomato sauce in the bottom of your pan, add eggplant layer then meat sauce, alternate with sauce and eggplant.
If you like you can add a layer of potatoes (parboiled) on top.
Make a * béchamel sauce with cheese
4 tablespoons of all-purpose flour
4 tablespoons of unsalted butter
2 cups hot whole milk
salt
pepper
grated nutmeg
In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium-low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - creamy without being too thick. add salt and pepper, and nutmeg to taste
Finally throw in some grated cheddar (1/2 cup), mix until it melts,
Cover moussaka with bechemel and bake in over for 25 mins at 180celcius
This is for four people, smallish casserole dish
* 2 eggplants, local work as well
* sea salt
Slice eggplant into 1cm strips and salt them, seal up in a baggie (or rather sandwich bag, for KK) refrigerate about 30 mins.
Take out and rinse and squeeze out all water, pat dry and fry slices in a HOT pan with a touch of hot oil til they brown and slightly singed
Put aside on paper towel to absorb excess moisture, then
* olive oil
* 1 onion diced
* 2 cloves of garlic, minced
* 1 bay leaf
* seasonings to taste. I like oregano, parsley, basil, a touch of cinnamon, a couple small hot chillies, dill, cloves, pepper, salt
( a good cheat is italian or greek seasoning (dried)
* 200 grams of minced lamb and 150 grams of minced pork
* 1 tin stewed tomatoes
* 1 tin tomato puree
* 3 tablespoons of tomato paste
Fry onion garlic, throw in mince cook til lightly browned, throw in seasonings and tomato and simmer for about 10 minutes.
Put a layer of tomato sauce in the bottom of your pan, add eggplant layer then meat sauce, alternate with sauce and eggplant.
If you like you can add a layer of potatoes (parboiled) on top.
Make a * béchamel sauce with cheese
4 tablespoons of all-purpose flour
4 tablespoons of unsalted butter
2 cups hot whole milk
salt
pepper
grated nutmeg
In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium-low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - creamy without being too thick. add salt and pepper, and nutmeg to taste
Finally throw in some grated cheddar (1/2 cup), mix until it melts,
Cover moussaka with bechemel and bake in over for 25 mins at 180celcius
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