From Chef Carla
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Main Dishes
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Mediterranean or Greek
This eggplant, potato and spiced meat dish popular throughout the Mediterranean region once ruled by the Ottoman empire is probably most notoriously known as a classic Greek dish.
02:30
00:35
03:05
High calCalories
910kcal
High fatTotal Fat
46g
High sat-fatSaturated Fat
26g
High cholCholesterol
344mg
High sodiumSodium
1199mg
High carbsTotal Carbohydrate
74g
Serving size774gCalories from fat414kcalFiber13gProtein48gSugar20g
- Layer in colander, sprinkling with salt between each layer, and set a weight on it. Leave in sink for 15-60mins to drain.
** The salt will drain the excess liquid found in Eggplant and help to remove some of its bitterness.
- Meanwhile, peel potatoes and cook them (whole) in water until fork can be inserted without resistance.
** careful not to overcook the potatoes or they will turn to mush. Also, remember that you should never let the water boil, when cooking a potato (boiling may cause the potato to break apart more easily and to become more watery in flavour).
- Start the meat sauce: Brown the meat in a little bit of olive oil.
- Add in onion and garlic and cook until softened. The meat may begin to stick to the bottom of the pot. That's OK - that's good. Just don't let it burn.
- Transfer the meat, onions and garlic to a large bowl and deglaze the pot's brownings with red wine.
** the brownings (the meat stuck at the bottom of the pot), is where are the flavour is. If you add cooled wine to a hot pot, it should lift right up and "clean" the bottom of the pot.
- Add the meat mixture back into the pot and let the wine reduce by half.
- Add the herbs, spices, sugar and the tomato and let simmer for 20-30mins.
- Check on the eggplants: you can now dry each slice using a paper towel, and set aside.
- Beat the egg whites in a bowl until combined and place the breadcrumbs in a shallow plate.
- Dip the eggplant slices (one by one) in the egg whites, them coat them with the breadcrumbs
- Place them on a cookie sheet that has been lined with wax paper or a silicone mat. You can also just spray it with some Pam or other non-stick spray.
- Bake at 200C for approx. 30mins (turn over once if both sides are not becoming crispy).
- By now, the meat should be done and you can take it off the heat and leave covered.
- Get started on the Béchamel Sauce: in a large pot, melt the butter.
- Add in the flour all at once and mix vigorously - it will become very pasty.
- Quickly add some of the milk and mix it with a whisk until homogenous. This will thicken very quickly so have the milk handy to add more.
- Add in the milk, bit by bit, mixing vigorously between each addition with a whisk.
- Once all of the milk has been added, add the nutmeg and let it simmer for 20-30 mins.
- Check on the eggplants. If done, (should be crispy and golden), remove from oven
- Once the Bechamel has thickened, remove from heat and add in the egg yolks... beating immediately with a whisk.
- Now, for the setup: In a large solid oven-proof dish (the kind you'd use for lasagna), sprinkle the bottom with some breadcrumbs
- Place a layer of sliced potatoes (all of them)
- Follow with a layer of Eggplant
- Cover with a layer of Meat sauce (all of it)
- Sprinkle with chopped up Feta Cheese
- Place another layer of Eggplant
- Pour the Béchamel over the whole thing
- Sprinkle with grated parmesan
- Bake for 30-45 mins or until the top is starting to crust over and become golden
- Let it sit for 15-20 mins before serving.
Tips
** Make sure to use a solid "lasagna" dish. The disposable aluminium ones you can get at the supermarket will not be sufficiently strong to hold the Moussaka - this is a very heavy recipe.