1332. Moussaka, Take 2.

I had posted a moussaka recipe way back in 2012 here, and decided it was time for a re-make. This version I dare say is simpler, but most notably it has the addition of potatoes. Two things worthy of noting: to us Arabs, moussaka is an Egyptian dish, not a Greek one.
Secondly, best results are frying the vegetables. Not the healthiest thing to do, but certainly the tastiest way to go. Other options may be air frying the vegetables in batches or roasting them to reduce oil intake. I have also been advised to fry the vegetables and lay them out in a single layer in a colander overnight for maximum oil drainage.

Ingredients:

2 big potatoes
2 medium aubergines
4 small courgettes

For the meat mix:
1 onion
500g minced meat
2 cl garlic
½ cup diced green pepper
2 tsp salt
1 tsp cumin
1 tsp pepper
2 Tbp tomato paste
1 cup water

For the sauce:
50g butter
2 Tbsp flour
2 cups milk
Salt and pepper
1 Tbsp cream jar cheese
2 cups shredded mozarella



Method:

Cut the aubergines, peeped potato, and courgettes into rounds and fry; salt lightly and set aside.
To make the meat: Saute the minced meat with the diced onion and green pepper until browned. Add the grated garlic, cumin, and seasonings; stir until fragrant. Add the tomato paste; stir, then add the water. Simmer for 5 minutes; set aside.
To make the sauce: Stir together the butter and flour until bubbling. Slowly add the milk, whisking all along to avoid lumps. When thickened, stir in the seasoning and the cream cheese.
To assemble: Layer veges vertically in baking dish. Spread over meat sauce Spread over beschamel
Sprinkle over cheese.
Bake in preheated 400F oven 20 minutes and broil for color.

صحة و عافية