Post by April B. on Aug 25, 2004 6:54:11 GMT -6
Moussaka
Ingredients:
2 lbs aubergines (trimmed and sliced lengthways in thick slices)
2 large potatoes, cooked, peeled and sliced (optional)
3 & 1/2 oz. olive oil
2 medium onions sliced
1 lb minced lamb
2 large tomatoes, grated
1/4 teaspoon ground nutmeg
1/2 teaspoon dried oregano
3 & 1/2 oz. red wine
Salt and freshly ground black pepper
Ingredients for the white sauce:
6 Tablespoons butter
4 level Tablespoons flour
1 pint warm milk
ground nutmeg
2 eggs
2 oz. grated cheese - kefalotiri or cheddar
Immerse the aubergine slices in lightly salted water for 30 minutes, then rinse and, squeezing them gently, pat dry with kitchen towel.
Fry the aubergine slices in the oil, turning the slices so that they brown but don't cook through. Leave them to drain on kitchen paper.
In another pan fry the onions in the rest of the oil still soft then add the meat and stir to break it up. Add the tomatoes, herbs, spices, seasoning and wine and continue to cook for about 25 minutes when the liquid should have been absorbed.
For the white sauce, melt the butter in a saucepan stir in the flour and then add the warm milk gradually, whisking hard to remove any lumps. Take the saucepan away from the heat and stir in the seasoning, spices and cheese. Make sure that the sauce has cooled before adding the eggs.
To assemble the moussakas:
Use a 10" x 10" baking dish and live the base with slices of cooked aubergine (Add a layer of cooked potato if you are using it).
Now spread the meat in a layer over the aubergine and cover with the remainder of the aubergine and potato,
Cover the top of the moussakas with the white sauce and bake in amoderate oven 350°F for about 50 minutes until the top is crusty brown.
6 Serving
Ingredients:
2 lbs aubergines (trimmed and sliced lengthways in thick slices)
2 large potatoes, cooked, peeled and sliced (optional)
3 & 1/2 oz. olive oil
2 medium onions sliced
1 lb minced lamb
2 large tomatoes, grated
1/4 teaspoon ground nutmeg
1/2 teaspoon dried oregano
3 & 1/2 oz. red wine
Salt and freshly ground black pepper
Ingredients for the white sauce:
6 Tablespoons butter
4 level Tablespoons flour
1 pint warm milk
ground nutmeg
2 eggs
2 oz. grated cheese - kefalotiri or cheddar
Immerse the aubergine slices in lightly salted water for 30 minutes, then rinse and, squeezing them gently, pat dry with kitchen towel.
Fry the aubergine slices in the oil, turning the slices so that they brown but don't cook through. Leave them to drain on kitchen paper.
In another pan fry the onions in the rest of the oil still soft then add the meat and stir to break it up. Add the tomatoes, herbs, spices, seasoning and wine and continue to cook for about 25 minutes when the liquid should have been absorbed.
For the white sauce, melt the butter in a saucepan stir in the flour and then add the warm milk gradually, whisking hard to remove any lumps. Take the saucepan away from the heat and stir in the seasoning, spices and cheese. Make sure that the sauce has cooled before adding the eggs.
To assemble the moussakas:
Use a 10" x 10" baking dish and live the base with slices of cooked aubergine (Add a layer of cooked potato if you are using it).
Now spread the meat in a layer over the aubergine and cover with the remainder of the aubergine and potato,
Cover the top of the moussakas with the white sauce and bake in amoderate oven 350°F for about 50 minutes until the top is crusty brown.
6 Serving