Cooking

Mousaka

posted: 06/30/10
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Mousaka
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INGREDIENTS:

For the meat sauce:

  • 2 Tbps. olive oil
  • 2 onions (finely chopped)
  • 4 cloves of garlic (crushed)
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 cup red wine
  • 28 oz of peeled, whole tomatoes

For the bechamel sauce:

  • 1 stick butter
  • 1 cup all purpose flour
  • 1 quart full fat/whole milk
  • 1/4 whole nutmeg, grated
  • salt and fresh ground pepper
  • 3 eggplants (sliced into 1/2 inch slices)
  • 1/4 cup salt
  • olive oil
  • 1/4 cup parsley, chopped

PREPARATION:

To make the meat sauce:

  1. Place a large heavy based pan over a med- high heat. In a little olive oil saut? the onions for 1-2 minutes. Add the garlic and the herbs and cook for 5-7 minutes until onions and garlic are soft, this should be with out color.
  2. Add the ground beef and ground pork. Cook for a further 10 minutes. Add the red wine and deglaze pan. Add the tomatoes and bring to a gentle simmer for 3 hours. Remove bay leaf and thyme stems.
  3. Place med sized saucepan over a low to med heat. Add the butter and flour and stir with a wooden spoon for 3 minutes. Slowly add the milk and stir constantly until sauce has no lumps. This process will take 10 minutes or so. Season the sauce with a little nutmeg, salt and pepper.
  4. Preheat the oven to 175?c/350?F.
  5. Sprinkle the salt over the slices of eggplant and allow to sit for 15 minutes. Wash the salt off under running water and fry slices off eggplant in a large fry-pan or wok in a little oil (you do not need to cook the egg plant all the way through, simply color either side). Pat the cooked eggplant on paper towels.
  6. Sprinkle the salt over the slices of eggplant and allow to sit for 15 minutes. Wash the salt off under running water and fry slices off eggplant in a large fry-pan or wok in a little oil (you do not need to cook the egg plant all the way through, simply color either side). Pat the cooked eggplant on paper towels.
  7. Place two ladles of the meat sauce on the bottom of a large oven proof dish (at least 9-inches x 13-inches) and then place a layer of sliced eggplant. Ladle half of the meat sauce over the eggplant then half of the b?chamel sauce on top. Repeat this process finishing with a layer of b?chamel sauce.
  8. Cover with foil and bake in the oven for 30 minutes. Remove foil and return to the oven for 15-20 minutes. Remove from the oven, sprinkle with chopped parsley and serve.
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