Serves 6-8
3
large aubergines (eggplants)
1 kg. potatoes
1 onion, finely chopped
1 kg. ground beef
1/2 cup white unresinated wine
1/2 cup olive oil
2 medium ripe tomatoes
Parsley, finely chopped
Salt, pepper
Olive oil for frying
Bechamel Sauce (See recipe below)
Wrap eggplants
in aluminum foil and bake in a moderate oven until soft.
Wash and
peel the potatoes, slice them and fry them lightly.
Heat the
oil and sauté the onion with the ground beef.
Add the
wine and the tomatoes, which have been peeled and put through a
food mill, the parsley, salt and pepper and let the meat sauce simmer
for 15 minutes.
Arrange
the potatoes on the bottom of a baking pan, salt them and pour the
meat sauce over them.
Cover with
the eggplant, sliced and salted.
Top with
a layer of Bechamel Sauce
Bake the
moussakas in a moderate oven (350°F) for 30-40 minutes.
NOTE: According
to the traditional recipe, the eggplants are fried instead of baked.
This makes for a heavier dish.
BECHAMEL
SAUCE
4 cups hot milk
8 Tbs. flour
3 Tbs. butter or margarine
salt
pepper
pinch of nutmeg
Melt butter
in a small pot.
Add the
flour and stir well with a wooden spoon.
Turn the
heat down very low and add the hot milk, little by little stirring
constantly to keep the flour from forming lumps.
Let the
sauce thicken, stirring continually.
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