Moussaka MIL style 

So, this delicious Moussaka recipe comes straight from the mother in law. Whenever we come to visit we have one day set for moussaka, always! The in-laws love Greek cuisine and after having tried many Greek dishes both in Greece and at their home I must admit, I love it too.

Now we must have some Greek inspired meal at home at least once a week! 

Dinner table Moussaka night
Dinner table Moussaka night
Moussaka: first layer
Moussaka: first layer
Moussaka ready to eat
Moussaka ready to eat

 

Moussaka MIL style
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Ingredients
  1. 4 tbsp olive oil
  2. 3 medium aubergines, sliced
  3. 1 large onion, finely chopped
  4. 3 cloves of garlic, finely chopped
  5. 1 tbs Moussaka spice mix
  6. 400g minced lamb
  7. 2 tbsp tomato purée, mixed with 150ml water
  8. 150ml red wine
For the bechamel
  1. 500ml milk
  2. 60g butter
  3. 60g plain flour
  4. 50g pecorino cheese, grated
  5. 2 eggs, beaten
  6. Nutmeg, to grate
Instructions
  1. 1. Pre-heat the oven to 180C. Cut the aubergines across into about 1cm slices, and put them on to oiled baking sheets. Brush with olive oil and season. Bake until soft and golden, about 40 minutes.
  2. 2. Meanwhile, cook the onion until soft in about 2 tbs of oil in a large frying. Add the garlic, and spice mix and cook for a couple of minutesmore, then stir in the lamb. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry.
  3. 3. Stir in the tomato and wine and bring to a simmer, then turn down the heat to low and cook for 30 minutes until most of the liquid has evaporated. Season to taste.
  4. 4. Meanwhile, make the bechamel. Melt the butter and whisk in the flour, cooking it for a while to get rid of the floury taste. Whisk in all the milk little by little making sure that the lumps are being diluted into the milk. Stir in the cheese and allow to cool for about 10 minutes. Whisk in the eggs little by little making sure that the sauce does not become lumpy while doing so. Season with nutmeg, salt and pepper
  5. 5. Layer a third of the aubergines in an oven dish, and top with half the meat. Repeat these layers, then finish off with a layer of aubergine, and top with the sauce. Bake for about 45 minutes or until brown and bubbly.
Notes
  1. You can use minced beef instead of lamb, taking into account that you will miss a lot of the wonderful aromas that the lamb brings. But it still makes a fabulous dish, hardy and heartwarming!
Purpledalia @ home http://www.purpledalia.net/

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