Moussaka
Ingredients:
– 2 Large Eggplants
– 4 Tablespoons of Salt
– 5 to 6 potatoes Sliced
– 500g mince beef
– Olive oil for frying
– 4 cloves of garlic diced or 1 Diced Onion
– 2 can of diced Italian Tomatoes
– 140g of Tomato Paste
– 2 tablespoons of Soy Sauce
– 3 Carrots Diced
– 1 teaspoon of Veggie Stock
– 1 cup of water for Veggie Stock
– 2 tablespoons of Maple Syrup
– 1/2 to 1 cup parmesan cheese
– For the Bechamel Sauce
– 2 cups Milk
– 2 tablespoons Unsalted Butter
– 2.5 tablespoons of All Purpose Flour
– Nutmeg and Salt to taste
Method:
1. Preheat oven to 180 degrees celcius or 356 degrees farenheit)
2. Wash and cut eggplant into thick slices
3. Place them in a bowl and add a generous amount of salt, cover with a towel and set aside.
4. Heat up saucepan and add olive oil. Add garlic and soften before adding tomato paste. Place on low heat and simmer for 10 mins. Stirring occasionally.
5. Introduce the minced beef on medium heat. Continue to stir until meat begins to very lightly brown.
6. Add carrots and diced Italian Tomatoes, continue to stir until sauce begins to simmer. Cover, reduce to low heat and set timer for 20 mins. Give a stir from time to time.
7. Prepare veggie stock, using the bowl from the tomato paste or tub of tomato paste, add water and veggie stock. Mix altogether.
8. Once the sauce has simmered for 20 mins add veggie stock to the sauce. Add Soy sauce and maple syrup. Let it simmer on low heat for 30 mins, stirring occasionally.
9. Wrap eggplants in a towel and give it a good shake to remove excess moisture.
10. Heat up a pan with oil. Fry eggplants until golden brown and add salt.
11. Prepare bechemal sauce. In a seperate saucepan, heat up the milk (I like to use my coffee milk jug with thermometer). In a seperate saucepan melt butter and slowly whisk in the flour. Once thickened, slowly pour in the milk whisking it into a smooth consitncy. Add a inch of cinnamon and salt to taste. Make sure you taste test to adjust.
12. Let’s layer. In a baking dish, add a samll layer of bechamel sacuce. Begin to layer with eggplants, potatoes, and meat sauce, repeat the process beginning with eggplant. For the final layer pour in the bechamel sauce and add a genorus amount of parmesan cheese.
13. Place in the preheated oven at 180 degrees celcius or (356 degrees farenheit) for 1 hour or until potatoes have cooked through.
14. Once cooked, let moussaka rest for 10 to 15 mins. Then time to Enjoy!!
Let’s make musaka first prepare the eggplant by giving a good wash and slicing it into fairly thick pieces don’t forget to rub some salt onto the eggplants and set them aside now it’s time to create the star of the show our meat sauce I’m doubling the recipe so
Make sure to subscribe to see what we do with that extra meat sauce later heat up your pan add a splash of olive oil and toss in the diced garlic once it’s softened add the tomato paste mixing it in and let it simmer on low heat for about 10 minutes now introduce the
Minced meat and keep stirring it until it turns lightly brown add the carrots and diced tomatoes continuing to stir until that savory sauce begins to simmer cover and set a timer for 20 minutes but don’t forget to give it a good stir from time to time