Step by step recipe:
Wash 3 egg-plants or aubergine and cut into thin slices.
Salt them and put in a strainer for about one hour, until some of the juice runs out.
Heat 4 tablespoons olive oil in a large pan. When hot put in the aubergine slices.
Cook for 4 or 5 minutes while stirring, then transfer onto absorbant paper.
Mix well, cover, and cook on low heat for about 30 minutes, stirring occasionally.
After this time, uncover, discard bouquet garni and garlic.
Preheat oven to 392°F (200°C).
Butter a gratin dish, and arrange half the aubergine slices in a layer in the bottoom.
Cover with half the meat.
Cover with half the bechamel.
Repeat these 3 layers, and finish by sprinkling with some cheese.
Cook in the oven until top is golden brown (about 30 minutes).
Remarks:As with all gratin style dishes, moussaka can be made in advance, even frozen to be reheated when required.
Last modified on: August 1st 2011
Your comments or questions on this recipe:
Wow! I never realized the simplicity in preparing Moussaka. There is hope for me. Thank you so much for sharing jh. I am filing it for future use.
Comment #1 posted on october 22th 2008 at 14:30 by Louise.