Behold the most famous dish that combines beautiful eggplants, fragrant meat and creamy béchamel. Such a divine combination of ingredients, do try it this Sunday!
Serves: 8-10 Prep. time: 30′ Cooks in: 2h Ready in: 2:30′
6 large aubergines, cut in 1 cm slices
olive oil for frying
For the beef mince
1/4 cup extra-virgin olive oil
700 g beef mince
1 large red onion, grated
1 garlic clove, grated
1/2 cup dry red wine
2 heaped tbsp tomato paste
400 g chopped tomatoes
1 tsp dried oregano
5 allspice berries
1 cinnamon stick
1 tsp sugar
6 tbsp parsley finely chopped
salt, black pepper
For the béchamel
6 tbsp butter
8 tbsp flour
800 ml milk
1 pinch nutmeg
1 cup Kefalotyri cheese or Parmesan
Place the aubergine slices in a colander and sprinkle with salt. Set aside for 30 minutes. Rinse with water and pat dry using kitchen paper. Heat oil in a medium frying pan and fry aubergines until nicely colored on both sides. Drain on kitchen paper. Alternatively, brush with oil and bake in the oven, fan or grill.
In a large pan heat oil and cook onion and garlic on medium heat until translucent and fragrant. Stir in beef mince with a spatula until it breaks down and has nicely browned. Pour in wine and when alcohol evaporates add all tomato, sugar, allspice, parsley, cinnamon, oregano, salt and pepper.
Preheat oven at 170C/fan. For the béchamel: In a medium pan heat butter and when melted add flour and stir constantly until flour changes color. Then pour in warm milk stirring at all times until you get a nice béchamel, not too runny and not too thick. Remove pan from heat and leave for 2 minutes. Add eggs stirring vigorously, then add cheese, nutmeg, a little salt and pepper.
Line the bottom of a pan with half eggplant slices. Cover with half beef mince. Repeat with remaining eggplants and beef mince. Finish with béchamel. Bake for 1 hour or until surface has nicely browned. Leave for 30΄ before serving.
Photo George Drakopoulos – Food styling Τina Webb
Και η συνταγή στα ελληνικά: Μουσακάς