Eggplant moussaka with béchamel sauce
I don’t like eggplant much but with bechamel sauce it’s really good. I takes a little more time than you need to prepare any other basic meal but it’s delicious…
First the ingredients for the eggplant;
Eggplants,
Chopped meat,
Onion,
Bread crumbs,
Salt,
Spices,
PREPARE THE EGGPLANTS
Wash the eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut the eggplant lengthwise into 1/2-inch slices.
Put the slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry.
Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.
Note: If you’ve never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.
PREPARE THE MEAT SAUCE
Preheat the frying pan or skillet over low heat.
When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon until they are translucent, add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, bay leaves, allspice, wine, and tomato paste and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour. If there is still liquid in the pan, continue to simmer uncovered until the mixture is as dry as possible, stirring to prevent sticking. When dry, remove the bay leaves and cinnamon stick (if used), and set sauce aside uncovered until ready to use.
MAKE THE BECHAMEL SAUCE
Ingredients:
- 2 cans of evaporated milk (14.5 ounce cans)
- 8 tablespoons of cornstarch (or cornflour)
- 4 cups of water
- 2 eggs, beaten
- 1/2 cup of grated kefalotyri cheese (or pecorino)
- 1 tablespoon of butter-flavored vegetable shortening or butter
- 1 teaspoon of salt
- pinch of grated nutmeg
Preparation:
In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarch in one can of evaporated milk, and add to the water, stirring briskly with a wire whisk. Lower the heat to medium and add the second can of milk, the salt, and shortening or butter. Continue to whisk until the sauce thickens. Add the beaten eggs and nutmeg, whisking very quickly (so the eggs don’t cook) until well blended. Remove from the heat, stir in the cheese, mix well and set aside, covered, until ready to use.
PREPARE THE TRAY
Lightly oil the baking pan and sprinkle the bottom with the remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it’s ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.
Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. This dish can be even better the next day.
Notes:
- Moussaka can be prepared up to the béchamel and refrigerated overnight. The next day, make the bechamel, pour over the top, and cook as directed.
- It can also be completely cooked and cooled, then frozen. Defrost and and reheat in a 350° (175-180°C) oven.
Serving suggestions:
Moussaka is traditionally served in very large pieces and it is a heavy dish. Serve with a green salad, crusty bread, and a dry red wine. If anyone has room for dessert, a fruit sorbet or cheese with fruit is a light way to end on a sweet note.
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