Greek Gastronomy

MOUSSAKA

½ kilo minced beef
225 gr onions, peeled and sliced
2 cloves garlic, chopped
3 medium aubergines, cut into rounds about 1cm) thick
2 tablespoons tomato puree
75ml) wine (red or white)
1 teaspoon ground cinnamon
Oil
Salt and freshly-milled black pepper

For the topping

75 gr plain flour

75 gr butter1 pint milk
Parmesan cheese, grated
2 eggs
Salt, pepper and freshly-grated nutmeg

Pre-heat the oven to 180°C
First of all prepare the aubergines. They should be sliced and packed into a colander, then sprinkled with salt. Then place a plate on top of them and a heavy weight on top of that, and leave them for half an hour. This is to drain off some of their excess moisture. Meanwhile fry the onions and chopped garlic in some oil (preferably olive oil) for about 5 minutes, then add the minced meat to the pan to brown—stirring it to break up any lumps. In a basin mix together the tomato puree, wine, cinnamon and parsley, season it all with salt and pepper, then pour the mixture over the onions and meat when it has browned. Stir well, and leave on a gentle heat to simmer quietly.

Now back to the aubergines: heat some olive oil in another frying-pan, dry the aubergine slices in kitchen paper, then fry each one to a golden-brown on both sides. When they are browned leave them on kitchen paper to drain. When the aubergines are done, take a casserole and arrange some of them in it. Spread part of the meat mixture on top, followed by another layer of aubergines..

Next make up the topping for the moussaka. Melt the butter in a saucepan and stir in the flour until smooth, then add the milk gradually, stirring vigorously with each addition until you have a smooth white sauce. Next stir in the grated cheese, followed by a seasoning of salt, pepper and freshly-grated nutmeg. Allow the sauce to cool, then whisk up the 2 eggs, first on their own and then into the sauce. Pour the sauce over the meat and aubergines, then bake (uncovered) for an hour until the top is flufiy-golden.