Moussaka

Step by step recipe:

  1. 20 min.Moussaka : Photo of step #1
    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.
  2. 20 min.Moussaka : Photo of step #2
    Meanwhile, peel 4 tomatoes, remove seeds and cut into pieces.
  3. 5 min.Moussaka : Photo of step #3
  4. 1 min.Moussaka : Photo of step #4
    Heat 4 tablespoons olive oil in a large pan. When hot put in the aubergine slices.
  5. 5 min.Moussaka : Photo of step #5
    Cook for 4 or 5 minutes while stirring, then transfer onto absorbant paper.
  6. 1 min.Moussaka : Photo of step #6
    In the same pan heat 4 tablespoons olive oil. When hot, add the chopped onion and cook for one minute.

    Add 500 g minced beef.
  7. 20 min.Moussaka : Photo of step #7
    Cook meat until it browned, then salt, pepper, and add 1 Bouquet garni and 2 cloves garlic en chemise.
  8. 1 min.Moussaka : Photo of step #8
    Add tomatoes.
  9. 30 min.Moussaka : Photo of step #9
    Mix well, cover, and cook on low heat for about 30 minutes, stirring occasionally.
  10. 3 min.Moussaka : Photo of step #10
    After this time, uncover, discard bouquet garni and garlic.
  11. 18 min.Moussaka : Photo of step #11
    Prepare bechamel sauce. When ready add 200 g feta in small pieces.
  12. 3 min.Moussaka : Photo of step #12
    Preheat oven to 392°F (200°C).

    Butter a gratin dish, and arrange half the aubergine slices in a layer in the bottoom.
  13. 3 min.Moussaka : Photo of step #13
    Cover with half the meat.
  14. 3 min.Moussaka : Photo of step #14
    Cover with half the bechamel.
  15. 10 min.Moussaka : Photo of step #15
    Repeat these 3 layers, and finish by sprinkling with some cheese.
  16. 30 min.Moussaka : Photo of step #16
    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.

Source:

Home made.

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