MOUSSAKA- GREEK EGGPLANT
This is one of the world's classic dishes and this recipe is a traditional is Greek version. It is not hard to prepare, if you are a reasonable competent cook. Before you start, read the recipe thoroughly.
Preparation will take at least an hour or slightly more and you need to make sure that you have everything you need before you start. There are three separate parts to the recipe which are put together in the final dish. It is worth the effort, good Moussaka is wonderful and very impressive to serve. Prior preparation is required for: fried eggplant, a white sauce and a tomato meat sauce, and also bread crumbs and cheese.
The Eggplant
3 Medium eggplants, peel, slice 2/3 in. thick, salt and let drain for 1/2 hour while you prepare the white sauce and start the red sauce. Then dry eggplant and shake in a bag with flour and a good grind of black pepper. Brown in a bit of hot olive oil. Be careful with the amount of oil, a nd use only enough to brown a few slices at a time. The eggplant will absorb an amazing amount of oil if you let it, and things can become very greasy indeed. Drain the eggplant and reserve.
White Sauce
In a saucepan over medium heat mix together:
6 Tbl Butter
6 Tbl flour
Whisk for a couple minutes until well blended, add:
3 cups milk
Gently bring to a boil, stirring, and simmer couple minutes. Whisk a cup or so of this mixture into:
3 eggs, well beaten
Whisk the egg mixture back into the white sauce and bring up to a gentle simmer, whisking until thick. Do not boil, or sauce will scramble. Add:
Good grating of nutmeg
Dash Tabasco Sauce
Let White Sauce cool. It should be quite thick. Note that the white sauce can be prepared a day ahead of time and refrigerated.
Red Sauce
Brown well together in heavy frying pan:
2 Tbl olive oil
1 1/2 lb ground lamb.
Drain grease. Add:
large onion, chopped
3 cloves garlic, chopped
Saute around until onion limp. Add:
8 oz. can tomato sauce
1/2 tsp cinnamon tsp dried leaf oregano Tbl chpped parsley Tbl chopped mint
bit of salt and pepper
Simmer gently until quite thick. The red sauce can be prepared well ahead of time, and keeps well refrigerated.
To assemble the Moussaka
The parts of the Moussaka are:
Eggplant
White Sauce
Red Sauce
1 cup coarse dry bread crumbs
2 cups Mozzarella or other white cooking cheese
1/2 cup Parmesan or Romano cheese, optional
Use a good sized casserole with a cover. Put about 1/3 of the eggplant on the bottom in a solid layer. Trim eggplant to fit. Spread 1/2 of the meat mixture on top. Spread 1/3 of white sauce over meat. Sprinkle with 1 cup cheese, 1/3 cup of crumbs. Repeat this set of layers. Then put in a layer of the rest of the eggplant, the rest of the white sauce and cover with the rest of the crumbs. Garnish top with a sprinkle of red chile or paprika and an small handful of chopped parsley. Cover, and bake at 350 degrees for an hour, uncover and bake until browned on top and bubbly.
Serve with a green salad, good bread and a bottle of light red wine. Greek Retsina wine is an acquired taste, but quite wonderful with this dish.
