Moussaka Recipe
Ingretients
- For the moussaka
moussaka vegetables
1,400 gr. minced meat sauce
1,500 gr. béchamel sauce
100 gr. Parmesan
- For the moussaka vegetables
sunflower oil for frying
1,000 gr. eggplant sliced
900 gr. Zucchini sliced
1,000 gr. potatoes sliced
15 gr. salt
IMPLEMENTATION
- For the minced meat sauce
Heat the pot over high heat, add the olive oil and the minced meat, salt and saute, stirring often, until the minced meat takes on a good color. Add clised onion, salt it and "sweat" it until it softens well. Add garlic and as soon as it smells, extinguish with the red wine and leave the food on the fire until it "drinks" all its liquids. Then add the tomato, chicken broth, cinnamon and bay leaf, bring to a boil, lower the heat, add salt and sugar, if necessary. Simmer, stirring regularly, for about 45 minutes. Add the oregano and cook another 5 minutes. Remove the bay leaves and cinnamon, taste for salt and sugar.
- For the béchamel sauce
Heat the pot over medium heat and melt 120gr butter. Add 120gr flour and mix with the wire to homogenize the mixture. We continue, until the flour gets a little color, for about 5 minutes. Slowly add 1,5lt warm milk and continue to mix with the whisk until the ingredients are well blended. Bring to a boil, reduce the heat, add salt and simmer for about 20 minutes, stirring often with a wooden spoon so that the sauce does not stick to the bottom of the pot. Strain the sauce into the chinois, taste it to add salt.
- For the moussaka vegetables
Put enough sunflower oil in a pot to reach halfway up. Heat to 160°C and fry the aubergines, courgettes and potatoes successively. As soon as they are fried, remove them to a dish with absorbent paper and salt them.
- For the moussaka
Arrange the potatoes in rows on a baking tray. Place the eggplants on top in one layer. Layer with half the amount of minced meat and cover by layering the zucchini in rows. Pour over the rest of the minced meat and cover with the béchamel sauce. Sprinkle the surface with Parmesan. Bake in a preheated oven at 180°C until the béchamel is colored.
Tip: The moussaka can be put in the freezer before baking. Before we cook it, we will need to defrost it.
Original Recipe by chef Yiannis Loukakos
