Greek Moussaka
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 3 Tbsps vegetable oil
- 500 grams Ground meat
- 125 milliliters dry white wine
- 2 Tbsps Tomato paste
- salt
- freshly ground peppers
- Ground cinnamon
- 200 grams Feta
- 2 Tbsps chopped parsley
- 2 egg whites
- 1 ⅕ kilograms Eggplant
- Fat (for the mold)
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 500 milliliters milk
- 2 egg yolks
- 60 grams grated Kefalotyri cheese (or pecorino)
- Nutmeg
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Peel the onions and garlic and finely chop. Heat 1 tablespoon oil and sauté the ground beef, onion and garlic. Add the wine and tomato paste and season with salt, pepper and cinnamon. Simmer until the liquid almost evaporates. Cut the feta cheese into cubes then stir into the meat along with the parsley and egg whites.
Rinse the eggplant and cut into 1 cm (approximately 1/3 inch) thick slices. In a large skillet, heat the remaining oil and sauté the eggplant over medium heat, working in batches if necessary. Drain on paper towels then use to line a greased baking sheet, slightly overlapping. Spread the ground meat mixture over top and top with the remaining eggplant slices.
Melt the butter in a shallow pan over medium heat and stir in the flour. Cook until light golden brown and nutty then whisk in the milk. Bring to a boil then reduce the heat and simmer for about 10 minutes. Remove from heat and let cool slightly. Stir int the egg yolks and cheese and season with salt, pepper and nutmeg. Pour over the eggplant and meat mixture in the pan and bake for 35-40 minutes. Serve immediately.
