Moussaka
Serves 6 – 8
3 large eggplants
2 lbs potatoes
1 onion (diced)
2 lbs ground beef
1/2 cup white wine
1/2 cup olive oil
2 tomatoes
parsley (diced)
salt & pepper
some corn oil (for frying)
“Beshamel” sauce
4 cups warm milk
8 spoons flour
3 spoons butter
salt & pepper
a pinch of cinnamon or nutmeg
Prepare the “beshamel” sauce
Melt the butter in a pan, add the flour and mix thoroughly.
Turn the heat down to minimum and add the milk carefuly a little at a time,
mixing continiously. Keep mixing until it settles.
Add the salt, pepper and cinnamon or nutmeg.
Moussaka
Wrap the eggplants in alluminum foil and bake until they are soft.
Slice them in thick slices. Peel the potatoes, slice them and fry them lightly.
Brown the onion and the ground meat together in the olive-oil.
Grate the tomatoes and add them in along with the parsley and the salt & pepper.
Simmer for 15'. Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan.
Cover with the beshamel. Bake in a medium hot oven for about 40'