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Garden Recipes
About the Recipe
A hearty heart warming Autumn delight
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Credits: Image credits acknowledged Creative Common license where known
Ingredients
Based on single portion
4 aubergines, cut lengthwise into 1/3-inch slices
salt to taste
4 cups milk
1 stick butter
6 tablespoons all-purpose flour
3 egg yolks, beaten
7 tablespoons olive oil, divided
2 onions, grated
3 cloves garlic, finely chopped
1 pound lean ground beef (or lamb mince)
½ teaspoon ground allspice
½ teaspoon white sugar
1 pinch ground cinnamon
salt and ground black pepper to taste
1 (14 ounce) can tomato sauce
4 tablespoons chopped fresh parsley
1 egg white, lightly beaten
1 ½ cups freshly grated Parmesan cheese
Preparation
Step 1
Sprinkle aubergine slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
Step 2
Meanwhile, make bechamel sauce. Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
Step 3
Rinse aubergine slices under cold running water. Squeeze out liquid and pat dry with paper towels. Whisk egg yolks into the cooled bechamel.
Step 4
Heat 3 tablespoons olive oil in a large skillet and cook aubergine slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
Step 5
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil.
Step 6
Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
Step 7
Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
Step 8
Arrange a layer of aubergine in the prepared baking dish. Cover aubergine with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining aubergine and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
Step 9
Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.
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Note - CAUTION the heated mixture will be super HOT, please take care.
Enjoy!
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Recipe courtesy of Allrecipes.com
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