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MOUSSAKA - vegetarian version of the Greek classic
This recipe is not for the faint-hearted cook. It's very
good, and it takes a lot of work. Don't waste it on someone
who would be just as satisfied with steak and salad!
TOMATO SAUCE
2 large onions
30 ml olive oil
30 g butter
150 g minced mushrooms (if you insist upon using meat,
substitute 500 g ground beef or lamb for the mush-
rooms)
3 tomatoes, peeled and pureed
50 ml tomato paste
175 ml dry red wine
20 g chopped parsley
5 ml cinnamon
15 ml finely chopped garlic
15 ml oregano
5 ml sugar
BECHAMEL SAUCE
1 liter milk
100 g butter
40 g flour
0.5 ml nutmeg
1 ml white pepper
THE CASSEROLE
some olive oil
1.5 kg eggplant
4 eggs, beaten
350 g ricotta cheese
120 g dry bread crumbs
350 g grated kefalotyri or parmesan cheese
(1) First make the tomato sauce: peel and mince
onions. Saut e onions in 30 ml oil and 30 ml
butter, over moderate heat, until they are soft
and lightly colored (about 8 minutes). Add mush-
rooms and saute. Stir in tomatoes, tomato paste,
wine, parsley, seasonings and sugar.
(2) Reduce heat to low and simmer uncovered, for 30-45
minutes, stirring occasionally. Most of the
liquid should be evaporated, and the mixture quite
thick. Remove skillet from heat and let it cool
completely.
(3) Start seasoning the eggplants: peel eggplants and
slice vertically, 2 mm to 5mm thick. Sprinkle
lightly with salt and let sit for 30 minutes.
(4) Now make the Bechamel Sauce: Place the milk in a
saucepan, and heat it just until tiny bubbles
appear along the edges. Remove and set aside.
(5) Melt one cube butter in 3-liter saucepan over very
low heat until foamy, being careful not to brown.
Slowly add the 40 g flour, stirring constantly
until smooth (3-4 minutes), and still being care-
ful not to let it brown. Add the milk slowly,
whipping with a wire whisk. When the mixture is
thick and smooth, remove it from the heat and stir
in seasonings. Cool sauce slightly.
(6) Back to the eggplant: Rinse well with cold water;
squeeze gently and pat dry. Dredge the eggplant
in 150 g flour, and saute each in olive oil until
it is brown on both sides.
(7) Put it all together: Stir ricotta cheese until it
is smooth and creamy. Gently fold it into the
Bechamel sauce. Stir in beaten eggs until
thoroughly incorporated.
(8) Remove and discard any excess oil that has risen
to the top of the tomato mixture.
(9) Lightly grease a 40x25 baking pan that is at least
7 cm deep, and sprinkle the bottom with a few
breadcrumbs. Place a layer of eggplant in the
pan, following with a layer of tomato mixture.
Sprinkle with breadcrumbs and grated cheese.
Repeat as many times as you have eggplant to last.
(10) Pour the Bechamel-ricotta sauce over the top and
bake at 150 deg. C for one hour, or until a
golden-brown crust has formed on top. Remove
moussaka from oven and let it stand undisturbed 20
-30 minutes; the delay allows the layers to fuse.
The Bechamel-egg-ricotta mixture will overflow all but the
largest (professional size) food processors. Use a mixer or
blend by hand.
This recipe is sized for a large cake pan. If you cut the
recipe in half it will fit into an ordinary lasagna-size
baking dish.
Difficulty: moderate. Time: 2 hours to prepare, 1 hour to
bake, 20-30 minutes to set and cool. Some can be done ahead
of time. Precision: Approximate measurement OK for
eggplant, tomato mixture.
Moira Mallison
Tektronix, Inc. Beaverton, Oregon, USA
tektronix!moiram
| Last modified: 9 May 2006 | 31 hits in May 2012 |
