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MOUSSAKA - "Mousakas"
Courgettes, aubergines, potatoes
1 kg ground meat
1 cup olive oil
2 onions
1 glass wine
1-2 table spoons tomato paste
3 eggs, 1 cup grated cheese, salt, pepper, breadcrumbs
Cream: 8 tablespoons flour, 4 tablespoons butter,2 lb milk, 2 eggs, salt, pepper, nutmeg.
Saute the onion and ground meat in oil, douse with wine, add tomato paste thinned in water and bake the ground meat. Beat the eggs and mix with cheese and breadcrumbs. Slice courgettes, aubergines, and potatoes; heat oil in a frying pan and fry all until slightly brown. (We can bake the preparation in the oven in olive oil. This way the moussaka is much lighter for the stomach.
Also, we can use only aubergines or only courgettes). Butter a baking dish and sprinkle breadcrumbs. Put one layer of potatoes into the dish, cover with half the mixture; place courgettes, and mixture again. Creme preparation: heat butter, add flour, stir and bake until slightly brown. Add milk and stir until coagulation.
Finally, pour the eggs, add salt, pepper and the nutmeg. Cover the surface of the dish with the creme, sprinkle cheese and bake the moussaka in the oven until slightly brown.
Vegetarian Moussaka
INGREDIENTS
* 1 eggplant, thinly sliced
* 15 ml olive oil
* 1 large zucchini, thinly sliced
* 2 potatoes, thinly sliced
* 1 onion, sliced
* 1 clove garlic, chopped
* 15 ml white vinegar
* 1 (14.5 ounce) can whole peeled tomatoes, chopped
* 0.5 (14.5 ounce) can lentils, drained, juice reserved
* 2 g dried oregano
* 8 g chopped fresh parsley
* salt and pepper to taste
* 150 g crumbled feta cheese
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* 20 g butter
* 15 g all-purpose flour
* 295 ml milk
* black pepper to taste
* 1 g ground nutmeg
* 1 egg, beaten
* 25 g grated Parmesan cheese
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DIRECTIONS
1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
5. In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
6. Cover and bake in preheated oven for 25 minutes.
7. Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
8. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
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