Moussaka made with aubergines
How to make Moussaka?
Peel and finely chop the onion; heat 1 tablespoon of the oil in a heavy-based pan and gently fry the onions for about 5 minutes, covering the pan with a lid. Add the minced meat, tomato purée and beef stock and cook for 5 minutes or until the meat is tender and the liquid is almost absorbed.
Meanwhile, peel and thinly slice the aubergines, arrange them in a layer on a plate and sprinkle generously with salt; let the aubergines stand for 30 mins. to draw out bitter juices. Drain, rinse in cold water and pat thoroughly dry on absorbent kitchen paper. Fry the aubergine slices in the remaining oil until golden then strain on absorbent paper.
Arrange a layer of aubergines on the bottom of a large buttered fireproof dish or casserole. Cover with a layer of the meat, another layer of aubergines and so on until all is used up. Finish with layer of aubergines.
Melt butter in a saucepan over low heat, stir in flour. Cook for 1 minute then gradually blend in the milk, stirring continuously. Bring this sauce to the boil, season with salt and freshly ground pepper and simmer for 1-2 minutes. Draw the pan off the heat and beat in the egg.
Spoon this sauce over the moussaka; place in the centre of the pre-heated oven and bake at 350°F (Mark 4) for 35-40 minutes, or until bubbling hot and browned.
Cooking time 35-40 minutes.
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