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Mousakkas me Melintzanes - Mousaka with Aubergine |
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4-5 aubergines, washed, sliced in rings and placed in salted
water for 1hour
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125ml olive oil
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2 onions, finely chopped
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2 cloves of garlic, finely chopped or minced
- 500g minced meat
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3 ripe tomatoes, washed and finely chopped
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1 bay leaf
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Plain flour, enough to coat the sliced aubergines
- 1 teaspoon salt
- ½ teaspoon pepper
- oil for frying (approx.
250ml)
Bechamel sauce
- 125g butter or margarine, melted
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225g flour
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800ml milk
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3 eggs, beaten
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125g grated halloumi
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salt and freshly ground pepper
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¼ tsp ground cinammon
- 125g grated halloumi
Preheat the oven to 180C (340F/Mark 4)
Meat Filling
In a medium saucepan, heat the oil over a medium to high heat. Fry the
onions until translucent; add the meat and fry for a further 10 minutes, then add the tomatoes,
garlic, bay leaf, salt and pepper and cook for another 15 minutes. Remove pan from heat.
In the meantime remove the aubergines from the water and dry them
thoroughly on kitchen paper towels.
Lightly cover them with flour and shake off any excess.
In a
medium-sized frying pan heat oil over moderate heat and add enough slices to fill
the pan and fry them for 3-4 minutes or until golden brown. Drain
on kitchen paper towels and sprinkle them with salt and pepper.
Prepare the béchamel sauce: Melt the butter on a low heat and add the flour stirring all
the time until flour becomes golden. Then
add the milk a little at a time stirring continuously until it becomes a thick
sauce.
Remove the sauce from the heat and add the eggs, stirring well all the
time. Continue by stirring in the
halloumi cheese, salt, pepper and cinammon. If the sauce is too thick add a
little more milk.
Put half of the cooked aubergines in a deep ovenproof dish,
spoon over the meat mixture and cover with the rest of the aubergine slices. Pour the béchamel sauce on to cover the
aubergines completely and then sprinkle grated halloumi on top.
Place the dish in the centre of the oven and bake for 30 minutes
or until golden brown. Remove dish from oven and serve with a green salad.
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Last Updated ( Monday, 09 May 2005 )
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Recipes