Greek Moussaka – a fast way to cook it without frying the vegetables!


Moussaka
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Greek Moussaka - a fast way to cook it without frying the vegetables!
Servings Prep Time
8-10 people 1 hour
Cook Time
1/2 hour
Servings Prep Time
8-10 people 1 hour
Cook Time
1/2 hour
Moussaka
Print Recipe
Greek Moussaka - a fast way to cook it without frying the vegetables!
Servings Prep Time
8-10 people 1 hour
Cook Time
1/2 hour
Servings Prep Time
8-10 people 1 hour
Cook Time
1/2 hour
Ingredients
Servings: people
Instructions
  1. You start with the oven warm at 200C. You can work simultaneously to save time.
  2. I cooked the moussaka in my biggest Pyrex. This quantity is for the specified number of people, except if they are Greek, then it's for about 6 people only. 🙂
  3. Make sure you dress the Pyrex with butter or some olive oil. In a bowl, slice thinly the potatoes and mix them slowly with salt, pepper, some olive oil and oregano. Then place them in the tray, making sure you cover the whole pan and into the oven for 20 minutes (or until cooked but not browned).
  4. After the 20 minutes, repeat the process with the thinly sliced aubergines and give them another 20 minutes into the oven after you have mixed them with olive oil, salt, pepper and oregano.
  5. In the mean time, I usually make the minced meat sauce and the beschamel sauce. It's plenty of time, trust me.
Minced Meat Sauce
  1. For the minced meat sauce: sautee the small chopped onion into the left olive oil. Add the garlic clove (for a light version take the heart out), and add the cinnamon, salt, pepper and tomato sauce.
  2. Finally add the meat and cook for about 10 minutes. (You can add the meat before the tomato sauce also, that will not change the taste). We are looking for a dry consistency, so no water added. Also skip the cinnamon if you have never used it on meat before, it might be strange in the beginning.
Beschamel
  1. Now the beschamel sauce. Add the remaining 200gr butter (the other 50 grams I usually mix them with part of the olive oil and I dress the vegetables with this mix before the oven) into a non sticking pan and mix well with the flour. Cook on low heat to make sure you avoid lumps. Cook the mix for about 1 minute from the moment it starts to boil and then start to slowly add the milk in repeated small rounds (use room temperature milk), adding more every time it gets incorporated. Always mix thoroughly. From my experience cornflour has a lot smaller chances of making lumps, but be patient till the end with your sauce. When the last milk is added, bring to a boil and add nutmeg, some pepper, and after you take the pot off the heat, add the 6 egg yolks, stirring continuously and finally the parmesan cheese. No salt needed.
  2. Now by this time the vegetables have cooked and we can put together the dish. Add 1/3 of the beschamel sauce to the meat sauce and mix well. So add the minced meat to the layer of aubergines, then top with the beschamel and sprinkle with more parmesan cheese. Put into the oven for another 20-30 minutes or until golden brown.
Recipe Notes

I used to cook moussaka the traditional Greek way and it takes more time, more frying, less healthy way and more dishes to be washed. So I chose for you guys Akis Petretzikis's recipe with some slightly changes and I'm sure you'll love it!

You can see his recipes here

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