Simple Moussaka Recipe

Ingredients :

• 1 tbsp Butter
• 1 cup Finely chopped onion
• 2 lb Lean ground beef or lamb
• 1 1/2 lb Tomatoes, peeled & sliced
• 1/4 cup Chopped parsley
• 6 oz Tomato paste
• Salt & pepper
• Vegetable oil
• Flour
• 2 large Eggplants, peeled, sliced
• 2 Potatoes, peeled & sliced
• 1 cup Butter
• 1 cup Flour
• 4 cup Milk, (hot)
• 4 Eggs, slightly beaten
• 1 cup Grated Mizithra or Parmesan
• 1 d Nutmeg
• Salt & pepper

How to cook :

• Melt 1 tablespoon butter in large skillet. Saute’ onion until soft. Add beef 1/2 pound at a time and cook in batches until brown. Add tomatoes, parsley and tomato paste. Cook 10 to 15 minutes. Season with salt and pepper to taste.
• Set aside. Heat oil in large frying pan. Flour eggplant lightly. Saute’ eggplant on both sides in hot oil until golden. Fry potatoes in same skillet, using additional oil if necessary. Set aside.
• Melt 1 cup butter in medium saucepan. Add 1 cup flour slowly, stirring to form smooth paste. Gradually add hot milk, stirring over low heat until thick and smooth.
• Mix in eggs and cheese; cook 1 minute. Season with nutmeg, salt and pepper to taste.
• Preheat oven to 350 degrees. In a 2-quart baking dish, arrange in alternating layers: potatoes, 1/2 meat sauce, 1/2 eggplant, 1/2 meat sauce, remaining eggplant. Pour cheese sauce over top. Bake until golden, about 50 to 60 minutes.

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Bean Moussaka Recipe

Ingredients :

• 2 cup cooked legumes
• 4 each tomatoes, chopped
• 4 each garlic cloves, chopped
• 1 each onion, chopped
• 1 salt
• 1/2 tsp black pepper
• 2 tsp sage
• 2 cup water or stock
• 1 large eggplant
• 2 large potatoes
• 1 cup olive oil
• 2 tbsp ghee
• 2 tbsp flour
• 2 1/2 cup soya milk
• 1 pinch nutmeg
• 1 tsp allspice

How to cook :

• Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper & sage. Add 2 c stock & allow to simmer for 10 minutes.
• Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant in olive oil until they begin to turn golden. Do the same with the potatoes. Set aside.
• Now make the white sauce. In a small pot, gently heat the ghee.
• Gradually stir in the flour followed by the milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute.
• Grease the base & sides of a casserole. Put in a layer of potatoes, then eggplant, then the beans. Space out the allspice berries here.
• Cover with sauce. Bake at 375F for about 30 minutes, or until the crust is golden. Adapted from Jack Santa Maria, “Greek Vegetarian Cookery”

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