Jan 21, 2015

Greek Mousaka (8-10 servings)

Greek Mousaka  (8-10 servings)


  • 4 large eggplants
  •  800 gr of  veal minced meat finely chopped
  • 1 small onion thinly chopped
  • 2 cloves garlic 
  • 300 gr   grated cheese 
  • 50 ml  of olive oil
  • 500 ml sun oil oil for frying
  • Salt&pepper 

For the topping ‘Besamel’

  • 60 gr butter 
  • 80  gr  flour
  • 1 litre fresh milk
  • 2 egg yolks
  • 2 tablespoons grated cheese
  • ½ teaspoon ground nutmeg  


  1. Cut the eggplants into slices and put them in salted water for 1 hour approximately.  Remove eggplants from water and squeeze them so they drain the excess water.
  2. Heat olive oil in a deep frying pan with heavy bottom and fry the eggplants until soften without getting brown. Arrange them on a kitchen towel paper to absorb the excess olive oil. 
  3. In a clean frying pan heat olive oil and sizzle the onion & garlic until it golden browns without getting burned.  Add minced meat, stir constantly, add all spices,  Cook 4 – 5 minutes until all fluids are absorbed. 
  4. Arrange eggplant slices on a medium size baking dish, sprinkle minced meat and continue with another layer of eggplants. 
  5. Prepare béchamel sauce as follows: In a small saucepan melt butter, remove from the heat and add flour, stirring constantly with a wooden ladle till the mixture thickens. Add hot milk and place the saucepan in moderate  heat, , stirring constantly till it becomes a thick and homogeneous sauce. Add the  beaten egg yolks ,Sprinkle cheese and add a touch of salt and nutmeg and spoon the sauce over all. 
  6. Bake for 25-30 minutes in a preheated 180 degrees oven until the sauce golden browns. Served warm. 


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