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Mousaka

Mousaka

Mousaka

Ingredients
1kg eggplants cut in rings

2kg potatoes cut in rings

Frying oil

1/3 cup olive oil

1 onion cut in cubes

½ kg minced beef

½ kg minced pork

1 + ½ cup tomato puree

½ bunch of parsley finely chopped

Sugar

Oregano

2tbsp butter

1 cup Kefalotyri cheese, grated (resembles Parmigiano)

2cups olive oil, for extra use

Salt

Black pepper freshly ground

Béchamel
5tbsp butter

5tbsp flour

4cups milk, warm

3egg yolks

Nutmeg

½ cup Kefalotyri cheese, grated

Salt

Preparation
Season the eggplants and leave for 1hour, wash and drain. Fry the eggplants, potatoes, place them on absorbing paper and season with salt. Sauté onion in hot oil, pour the minced beef and pork, tomato puree, parsley, sugar, oregano, salt and pepper. Simmer for 20 min. Lay potatoes on a non-stick buttered baking dish. Top up with eggplants, then minced meat mixture and sprinkle with Kefalotyri cheese. Finish with the rest of the eggplants

Béchamel
Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. Remove the pan from the stove and let it cool. Stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. Whisk quickly, in order to prevent the eggs from turning an omelette!
Lay the béchamel on top of the eggplants, sprinkle with the extra olive oil and bake in pre-heated oven at 180ο C until golden brown.

Serves 6
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