Moussaka!

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A greek dish well-loved by all cultures from all over the world! I am fascinated at how this dish perfectly combines the super triumvirate of great meat sauce, roux and eggplant! This is my version of the moussaka. Other versions use bechamel sauce while I prefer to use roux. It’s thicker and firmer than the bechamel. It’s nice when you layer, you will see the partition between the meat sauce and the roux. Just a bit of warning, a single  serving can be very filling! So, keep the that green tea bag handy, okay?

Ahhh, I can’t have enough of this.

Here goes:

2 medium-sized aubergines (round-shaped eggplants, see picture below) , peeled and sliced about 1/8 inch thick or you may use our regular native eggplant.

For the meat sauce:

1/4 kilo ground beef

1 medium-sized red bell pepper. minced

1 large onion, minced

1 cup tomato sauce

5 cloves of garlic, minced

1 tsp all-spice powder

1/2 tsp cumin powder

1 tomato, chopped

1 tbsp fresh oregano, chopped

1 tbsp fresh basil, chopped

salt and pepper to taste

1/4 cup crumbled feta cheese for topping

For the roux:

1 box all-purpose cream

4 tbsps flour

1 box chedar cheese

1/2 cup grated parmesan cheese

1/2 cup milk

1/4 cup butter

salt and pepper to taste

aubergine

aubergine

Salt the aubergines and let sit for at least an hour to excrete all the bitter juices. Rinse well. Pat dry before slightly frying.

For the meat sauce:

1. Saute ground beef in garlic, onion and tomato. Season with salt and pepper. Add red bell peppers and spices.

2. Bring down to a simmer then stir in tomato sauce. Add herbs. Set aside.

For the roux:

1. Melt butter in a skillet. Add cream, cheddar , milk and slowly stir in flour. Season to taste. Never bring to a boil. Cook in low heat if possible.

2. Continue stirring until mixture becomes thick and firm.  Set aside.

In an oven-proof dish assemble/layer  the moussaka.

1. Scoop in some meatsauce at the bottom. Then top with a slice of aubergine, then meat sauce again, then spread some roux. Repeat layering twice. Top with parmesan and feta  cheeses.

2. Bake at 350 c for twenty minutes or until cheese on top is golden brown. Serve with your fave toast.

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One response »

  1. Very good recipe. Mouth watering food and nice pictures . I,ll try all these recipes this coming holidays.

    By the way, Are you (Kit) related to Mr. Yel Apari (a banker) with wife cherry?

    Thanks
    Irene from Las Vegas

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