Melitzanes Moussaka (Eggplant Moussaka)

 

                Some recipes substitute potatoes or summer squash for the eggplant, but this is the version most often encountered in the cities and countryside of Greece. Plump and richly purple eggplant plays a major role in Greek cooking.

                To save on fat, the eggplants in this recipe are broiled instead of fried in the traditional way in lots of oil.

Serve 8

• 2 kg eggplants (aubergines)
• Salt
• 45 ml olive oil

Meat sauce

• 30 ml olive oil
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• 1 kg ground lamb or beef
• 375 ml peeled and chopped tomatoes
• 30 ml tomato paste
• 125 ml white wine
• 30 ml chopped parsley
• 5 ml sugar
• 2 ml ground cinnamon
• Salt and pepper, to taste

Cream sauce

• 45 ml butter
• 60 ml flour
• 500 ml milk
• 2 ml ground nutmeg
• Salt and pepper, to taste
• 60 ml grated kefalotiri or parmesan cheese
• 1 egg, lightly beaten

1. Preheat the oven to 350F (180C).
2. Cut the eggplants into ¼ in (0.5 cm) slices ; sprinkle with a little salt and leave for 1 hour.
3. Rinse, pat dry with paper towels, then brush each side with oil ; broil (grill) the eggplants on both sides until golden brown ; remove to a plate.
4. To make the sauce, heat the oil in a large pan and sauté the onion and garlic for 10 minutes ; add the meat and brown over high heat, stirring well.
5. Add the remaining meat sauce ingredients and stir well to combine ; allow to simmer, covered, for about 30 minutes.
6. To make the cream sauce, melt the butter in a pan, stir in the flour and cook for 2 minutes ; add the milk and stir constantly until the mixture boils.
7. Allow to simmer for 1 to 2 minutes ; remove from heat and stir in the nutmeg, salt, pepper and 30 ml of the cheese.
8. Place one-third of the sliced eggplants over the base of a greased 13 in x 9 in (33 cm x 23 cm) baking dish ; spread with half the meat sauce and top with another third of the eggplants slices ; spread with the remaining meat sauce, then top with the last third of eggplants slices.
9. Mix the egg in the cream sauce and pour over the eggplant, spreading evenly over the entire surface ; sprinkle with the remaining cheese and bake in the oven for 1 hour.
10. Remove from the oven and allow to stand 5 minutes before serving.

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