| Serves 6 - 8 | |
| 3 | large eggplants |
| 2 lbs / 1kg | potatoes |
| 1 | onion |
| 2 lbs / 1kg | ground beef |
| 1/2 cup | olive oil |
| 2 | tomatoes |
| parsley (diced) | |
| salt & pepper | |
| some | corn oil (for frying) |
| Beshamel sauce | |
| 6 cups | warm milk |
| 12 spoons | flour |
| 5 spoons | butter |
| salt & pepper | |
| a pinch | nutmeg |
Melt the butter in a pan, add the flour and mix thoroughly. Turn the heat down to minimum and add the milk carefuly a little at a time, mixing continiously. Keep mixing until it settles. Add the salt, pepper and nutmeg.
Cut eggplants into slices and bake them on olive oil for 10 minutes in the 180 ° C hot oven.
Peel the potatoes, slice them and fry them lightly.
Dice the onion. Dice the parsley.
Brown the onion and the ground meat together in the olive-oil.
Grate the tomatoes and add them in along with the parsley and the salt & pepper. Simmer for 15 minutes.
Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan. Cover with the bechamel. Bake at 180 ° C for 30-40 minutes.
http://www.eatgreektonight.com
Cooked on 19.1.2004. I took a third of all ingredients. For me a Moussaka must have lots of béchamel sauce. A third is not enough! Then the recipe said to use cinnamon or nutmeg. Since I only had cinnamon in the kitchen I used that which spoilt the recipe entirely for Sandra. So I changed it to read only nutmeg.
Did it again with the full quantities at Gerrit's on 27.3.2005. Turned out very nicely. Again the Béchamel turned out on the low side. I have now adjusted the recipe from 4 cups milk, 8 spoons flour and 3 spoons butter to 6 cups milk, 12 spoons flour and 5 spoons butter.