…on a Greek trail – Moussaka
Moussaka is deservedly popular, a traditional Greek dish and absolutely delicious!
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MOUSSAKA Serves 6-8
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INGREDIENTS
3 large eggplants
1 kg potatoes
1 onion (diced)
1 kg mince Vegetarians can use 750gms soya granules
1/2 cup white wine
1/2 cup olive oil
2 tomatoes
parsley (diced)
salt & pepper
some corn oil (for frying)
For the “Beshamel” sauce
4 cups warm milk
8 spoons refined flour (maida)
3 spoons butter
salt & pepper
a pinch of cinnamon or nutmeg
PREPARATION
Beshamel sauce
Melt the butter in a pan, add the flour and mix thoroughly. Turn the heat down to minimum and add the milk carefully a little at a time, mixing continuously. Keep mixing until it settles. Add the salt, pepper and cinnamon or nutmeg.
Moussaka
Wrap the eggplants in aluminum foil and bake until soft. Slice them in thick slices. Peel the potatoes, slice them and fry them lightly. Brown the onion and the mince together in the olive-oil. Grate the tomatoes and add them along with the parsley and the salt & pepper. Simmer for 15 mins. Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan. Cover with the beshamel sauce. Bake in a medium oven for 30-40 mins.
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