Moussaka - Taste Test Recipe
Moussaka - Taste Test Recipe
Recipe by George Calombaris
Olive oil
500g minced veal
500g minced beef
2 onions, finely chopped
2 garlic cloves, minced
2 x 400g cans tomatoes, crushed
2 x eggplants, cut into 5mm slices lengthways
2 red capsicums, roasted, peeled, seeded, finely chopped
1 tsp cumin seeds
1 tsp cinnamon, ground
1 tbs dried oregano
2 green cardamom pods
2 tbs sage, finely chopped
200g kefalograviera (cheese), coarsely grated
Béchamel
3 cups milk
1 onion
4 cloves
1 bay leaf
100g unsalted butter
1/2 cup plain flour
1. Pre heat the oven to 180 degrees C.
2. Slice the eggplant and place on racks, sprinkle with salt and
set aside for 30-40 minutes, pat off the moisture with paper towel
then rinse under cold water to wash off the remaining salt residue,
pat dry.
3. Heat an oiled frying pan over a high heat, cook the veal and
beef until browned all over, season with salt. Add cumin, cinnamon,
oregano and cardamom; cook stirring for another 5 minutes.
4. Heat a large oiled saucepan over a medium heat, sauté the
onion and garlic until soft, add the tomato and capsicum, season
with salt and leave to simmer for 15-20 minutes, stir occasionally.
Add mince and sage to tomato mixture and simmer, covered, for 15
minutes.
5. Heat an oiled char grill pan over a high heat, grill the
eggplant slices in batches until charred, 2-3 minutes each side.
Drizzle with olive oil before turning.
6. For the béchamel, stud the onion with cloves and bay
leaf. Pour the milk into a saucepan and place over a medium heat,
add the prepared onion, and bring to a simmer. Melt the butter in a
saucepan over a medium heat, stir in the flour and cook, stirring
for 1 minute. Strain the milk, then add 1/4 cup at a time,
beating well between additions, continue to stir until the sauce
has thickened, then simmer over a low-medium heat for about 10-15
minutes stirring often. Season with salt.
7. Arrange a layer of grilled eggplant on the base of a baking
dish, spoon over a thick layer of the meat and tomato sauce, then
repeat with layers of eggplant and tomato sauce, finally spoon over
the béchamel sauce and sprinkle with a layer of
cheese.
8. Bake for about 35 minutes until hot and lightly browned.
