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The Real Greek Moussaka

This Moussaka recipe comes from The Real Greek restaurant.
Course Main Dish
Cuisine Greek
Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Servings 9 -10
Author The Real Greek Restaurant

Ingredients

  • 1.5 kg Mince The Real Greek uses Beef but I know some recipes swear you should use lamb or a mix of the two
  • 500 ml Extra virgin olive oil
  • 1 kg Peeled Potatoes mari piper or similar, sliced into 1/2 cm slices
  • 1.7 kg Aubergine sliced into 1/2 cm slices and sprinkled with a little salt to degorge
  • 15 g Tomato Puree
  • 80 ml Red Wine
  • 2 g cloves
  • 8 g Cinnamon
  • 400 g Plum tomatoes tinned or fresh (and skinned. It is better to use tinned if the fresh ones are not very ripe)
  • 350 g Red Onions finely chopped
  • 15 g Salt
  • 5 g Pepper
  • 250 g Plain Flour
  • 250 g Butter
  • 2 l Milk
  • 2 Eggs

Instructions

  1. In a medium sized saucepan add 50mls of your oil and fry off your red onion on medium heat until soft.
  2. Then add your beef mince and mix until mince becomes brown. From experience this may be best done in batches so that the meat doesn't stew but is browned quickly
  3. Then add your tomato puree, tomato, red wine cloves and half the cinnamon and mix well.
  4. Cook for at least 45 minutes over a very low heat, stirring occassionally
  5. In a larger saucepan add the rest of your oil and bring to medium to high heat.
  6. Add the sliced potatoes (in batches if necessary) and cook till golden brown and tender inside
  7. When this is done place onto a clean cloth or kitchen roll to remove excess oil
  8. Repeat with the aubergines, frying for around 10 minutes then placing on a clean cloth or kitchen roll to remove the excess oil.
  9. Make a bechamel by warming the milk till just below simmering
  10. Melt the butter in a medium pan
  11. Stir in the flour over a very low heat and cook for a minute or so till golden brown
  12. Now, gradually add the milk a little at a time, stirring the whole time and reheating till the mixture thickens
  13. Once all the milk is added continue to cook for 5 minutes or so then remove from the heat
  14. Line a large casserole or baking dish with the potatoes. followed by a layer of half the aubergine, followed by a layer with all of the mince, followed by a layer of aubergine
  15. Whisk two eggs into the bechamel which should at this stage be warm.
  16. Pour the bechamel over the dish and sprinkle the remainder of the cinnamon on top
  17. Bake for and 45 mins at 160C