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5-6 medium Globe eggplants (about 5-6 pounds) Sea salt and sugar to taste Olive oil / Sunflower oil 4 medium onions, chopped 2 ½ pounds (1.5 kg of ground beef (I’ve used the lean beef mince (from Fruit & Vegetable City, at Fig tree on the William Moffat) 3 cups of chopped ripe tomatoes with juice (or canned tomatoes) 3 cloves of garlic, minced or more if desired! 6-8 whole cloves, generous amount of fresh origanum, and parsley ½ teaspoon of ground cinnamon or a small stick (break off around 1 inch long) 1/8 teaspoon of ground allspice 2 bay leaves 1 cup of grated kefalotyri cheese or pecorino or parmigliano reggiano) I just use 2 cups grated cheddar cheese 1 cup grated stale dry breadcrumbs (may add to meat mixture or layer) 3 tablespoons of tomato paste Freshly ground pepper 6 cups basic béchamel sauce Optional: ½ cup extra dry red or white wine (I did not use)
Prepare eggplant
Wash, cut off stems, and slice into very thin rounds. Heat butter oil mixture and stir-fry with some salt and sugar to taste… enough at a time adding more butter oil mixture until well absorbed through and cooked. Must be very tender and soft (texture of very soft cooked through mushrooms). Set aside to cool and drain if required.
Prepare Meat Sauce
Preheat the frying pan or skillet over low heat. When the pan is hot, add 2 tablespoons of oil, and increase the heat to medium low. Sauté the onions, with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, ½ the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, origanum, parsley, bay leaves, allspice, wine, and tomato paste, add sugar and salt to taste only, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour. Once done stir in your lightly beaten egg whites. Note if there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial. When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use.
Thick Béchamel Sauce (I use the whole of this up)
1-cup fresh cream 6 cups milk 270 ml Cake flour 270 ml Butter 6 egg yolks (egg whites lightly beaten up and added to meat mixture) Salt, white pepper and a nice sprinkling of nutmeg to taste.
Heat milk in a small pot. In a heavy saucepan, melt the butter. Stir in the flour and sauté for 2-3 minutes. Pour in the hot milk, stirring constantly with a wire whisk to blend the mixture smoothly. To remove lumps, if any exist, place a sieve over another pan, and strain the sauce through. Return the strained sauce to the heat and cook for about 15 minutes, stirring with the whisk to prevent the sauce from sticking to the bottom of the pan. Remove from the heat. Season with salt, pepper, and nutmeg. Stir in egg yolks and 1-cup cream. Cover and set aside. Preheat oven to 180 degrees Celsius
My Very Best Greek Moussaka Ever !!! (Part 1) (1)
No one ever said it was easy, but it is well worth the effort! (This recipe is enough to make any Foodie die and go to heaven!!)
Prep Time: 2 hours, 30 minutes
Cook Time: 45 minutes
Ingredients:
5-6 medium Globe eggplants (about 5-6 pounds)
Sea salt and sugar to taste
Olive oil / Sunflower oil
4 medium onions, chopped
2 ½ pounds (1.5 kg of ground beef (I’ve used the lean beef mince (from Fruit & Vegetable City, at Fig tree on the William Moffat)
3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
3 cloves of garlic, minced or more if desired!
6-8 whole cloves, generous amount of fresh origanum, and parsley
½ teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
1/8 teaspoon of ground allspice
2 bay leaves
1 cup of grated kefalotyri cheese or pecorino or parmigliano reggiano) I just use 2 cups grated cheddar cheese
1 cup grated stale dry breadcrumbs (may add to meat mixture or layer)
3 tablespoons of tomato paste
Freshly ground pepper
6 cups basic béchamel sauce
Optional: ½ cup extra dry red or white wine (I did not use)
Prepare eggplant
Wash, cut off stems, and slice into very thin rounds. Heat butter oil mixture and stir-fry with some salt and sugar to taste… enough at a time adding more butter oil mixture until well absorbed through and cooked. Must be very tender and soft (texture of very soft cooked through mushrooms). Set aside to cool and drain if required.
Prepare Meat Sauce
Preheat the frying pan or skillet over low heat.
When the pan is hot, add 2 tablespoons of oil, and increase the heat to medium low. Sauté the onions, with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, ½ the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, origanum, parsley, bay leaves, allspice, wine, and tomato paste, add sugar and salt to taste only, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour. Once done stir in your lightly beaten egg whites.
Note if there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.
When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use.
Thick Béchamel Sauce (I use the whole of this up)
1-cup fresh cream
6 cups milk
270 ml Cake flour
270 ml Butter
6 egg yolks (egg whites lightly beaten up and added to meat mixture)
Salt, white pepper and a nice sprinkling of nutmeg to taste.
Heat milk in a small pot. In a heavy saucepan, melt the butter. Stir in the flour and sauté for 2-3 minutes. Pour in the hot milk, stirring constantly with a wire whisk to blend the mixture smoothly. To remove lumps, if any exist, place a sieve over another pan, and strain the sauce through. Return the strained sauce to the heat and cook for about 15 minutes, stirring with the whisk to prevent the sauce from sticking to the bottom of the pan. Remove from the heat. Season with salt, pepper, and nutmeg. Stir in egg yolks and 1-cup cream. Cover and set aside.
Preheat oven to 180 degrees Celsius
Build your Moussaka… Continue to part 2.........