Ingredients for Moussaka:
- 2 kilos large aubergine (egg plant) or courgettes (zucchini)
- 1 kilo of minced lamb
- 1 cup of oil
- 2 large onions
- 5 ripe tomatoes (skinned and finely chopped)
- 1 cup of dry white wine
- Grated cheese (cheddar or parmesan as you wish)
- White (bechamel) sauce
Method for Moussaka:
- Peel, wash and cut the aubergines into large thin slices. Salt and leave to drain.
- Brown the mince with the oil and the onions, which should be finely chopped.
- Stop the browning process by adding the wine and tomatoes then season.
- Allow to boil until the moisture has been absorbed.
- Next pour the oil into a frying pan and fry the aubergines.
- Spread them in a large shallow roasting dish and sprinkle with grated cheese. Spread a layer of mince on the top then add another layer of fried aubergine. Sprinkle with more cheese and pour on the white sauce in a thick layer.
- Sprinkle yet more cheese on the top then bake to brown the cheese and ‘set’ the mixture.
Serve hot or cold.
For easier serving and firmer portions you can substitute one of the aubergine layers with fried potato scallops.
You can also substitute courgettes for the aubergine.
We have had many happy holidays in Greece and Greek food can be absolutely superb. This classic dish is wonderful home made and easy too.
The Greeks eat it cold as well but we prefer it warm. Greek food is never served ‘piping hot’, but warm which is actually better for the digestion and your teeth.