This Moussaka is fluffy and yummy. Perfect complement is a green salad.

30ml Olive Oil, 6 thick Courgettes sliced thinly (leave skin on), 1 large Brown Onion finely chopped, 2 cloves Garlic crushed, 500 gram Minced Meat (I use  “Heart Smart” Beef), 4 well-ripe Tomatoes chopped, glass dry White Wine OR 3/4 glass Apple Wine Vinegar, 1/2 teaspoon ground Cinnamon, 1/2 cup grated Cheese (I use Vintage Strong & Bitey)

Béchamel Sauce: 75g Butter, 50g Plain Flour, 500ml Milk (I used Soy Milk), Seasoning (Peppercorn, salt, pepper, mace), Bouquet of Thyme, Parsley and Bayleaf

Serving Complement: Green Salad

Heat Oil in frying pan; brown Courgettes both sides and drain on absorbent paper.  Then cook Onion and Garlic in the same pan stirring until Onion softens.  Add Meat and stir until it changes colour (I allow the Meat to brown). Add Tomatoes, Wine and Cinnamon.  Bring to the boil, reduce heat and simmer for 10 minutes or so until liquid has nearly evaporated (I usually leave quite a bit of liquid).  Turn on oven to heat.  Make White Sauce: In a saucepan place Milk with Seasoning and the Bouquet. Bring to the boil. Strain and set aside. In another pan melt Butter with Flour, stirring at all times gradually add infused Milk. When all Milk is in and the sauce thickened, whisk until it boils. Simmer for 5 minutes or so. (Sometimes I omit the Herbs and Seasoning.)

Lightly oil an oven-dish. Line it with half the cooked Courgette overlapping slices a little. Spread the Meat on top. Layer the rest of the Courgette. Spread the White Sauce over the Courgette. Sprinkle with the Cheese. Bake for 20 minutes or until the top browns slightly. Allow to stand 10 minutes before serving with a green salad.

Moussaka usually has two layers of Eggplant sandwiching two layers of meat. For this, double quantities and use bigger dish.



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