Monday, August 27, 2012

158. Courgette and Aubergine Moussaka

Moussaka is a Greek/Arab lasagne of sorts, in that the pasta sheet are replaced with sheets of aubergines (eggplants) and sometimes courgettes (zucchini) as well. The layers. like a typical lasagne, include a meat-tomato mix, and cheese bechamel.

Adapted from here.


2 large aubergines, thinly sliced lengthwise
4 large courgettes, thinly sliced lengthwise
Olive oil, for brushing.
600g minced beef or lamb
1 onion, diced
1 tsp allspice
1/2 tsp cinnamon
800g fresh or canned tomatoes, chopped
1/2 cup water (optional)
1/4 cup fresh chopped parsley
50g (1/4 cup) butter + 1 rounded tbsp or so
3 tbsp flour
2 cups milk
Pinch nutmeg 
1/2 cup cheese of choice


In a large saucepan, saute the onion until translucent.
Add the minced beef or lamb, plus the allspice and cinnamon, and saute until browned.
Stir in the tomatoes and parsley (plus the 1/2cup water if you feel the sauce is too thick), season with salt and pepper, and let simmer 20-30 minutes until the flavors combine.

Meanwhile, preheat the oven to 180C / 350F, and heat a grill pan or frying pan to medium-high heat.
Brush each thin slice of aubergine with olive oil and sear, in batches, until tender on both sides.
Repeat with the courgette- brushing with olive oil and searing on the grill/frying pan until tender.
Set vegetables aside.

In another small pot, make the bechamel: melt the butter over medium heat.
Stir in the flour and let cook 1-2 minutes, stirring frequently, until golden and bubbly.
Whisk in the milk and bring to a simmer, stirring continuously.
As it starts to thicken, add half of the cheese and nutmeg.
Continue stirring until thick enough to easily and heavily coat the back of the spoon.

Brush a 9" x 12" glass baking dish with olive oil.
Spread half of meat sauce on the bottom of the pan, followed by all the aubergine (in 1 thick layer), the remaining meat sauce, and all the courgette (in 1 thick layer).
Top with the bechamel, smoothing to entirely cover the courgette.
Sprinkle the remaining cheese on top and bake 30 minutes until golden on top.
Let stand 15 minutes before serving.

 صحة و عافية

No comments: