Seasonings Mix for Greek Mousaka 50g

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Using a potato peeler, peel strips of the eggplant peel off in a striped pattern. The peel on eggplants is very tough, even when fully cooked and it is difficult to cut through with a fork. Eggplant peel also becomes bitter. Peeling most of it off while leaving stripes yields tender eggplant that still retains a pretty appearance of the shiny purple peel. Cut the eggplants into 1/4 inch slices. Brush the aubergine slices with olive oil on both sides (seasoning them well, too, if you skipped the salting in step 2), then arrange on a baking sheet (or two, if need be). Bake for about 25 minutes, until soft and golden, but not brown – keep an eye on them towards the end of the cooking time – then turn off the oven for now. 4 Fry the onions and garlic Tip! Turkish moussaka is great for making in advance, but make sure to stir very carefully when re-heating. You don’t want to mash those cubes of aubergine! Better still, prepare all the way up until the point where the aubergines are added, store separately and finish the dish just before serving. A Taste of Greece and Cyprus: If you want to travel to Greece or Cyprus but haven’t gotten the chance (or you have and you’re missing it) this recipe is a great way to transport you right there! Add the diced tomatoes to the mixture and stir to combine. Leave the meat and tomato mixture on the stove, uncovered, for about 25-30 minutes over medium heat, stirring occasionally. You want to keep stirring this mixture until most of the liquid is gone from it and it almost resembles ground meat again without extra moisture. Set aside. Step 3: Fry the Eggplant

Let your moussaka sit for 10 minutes after you take it out of the oven. It’ll allow the ingredients to settle. Plus, the Greeks never eat their food piping hot – it masks the flavours. More Greek favourites The best wine to pair with a moussaka is a rich, full-bodied red. Go for a Shiraz or a Tempranillo, something to cut through the creaminess of the béchamel sauce and to complement subtle spiciness of the cinnamon. A final tip... This was so delicious! I was a little hesitant about the cinnamon, but it adds such an amazing flavor! Thanks for this great recipe!” (Wilhemina) About the ingredients So, since clarified butter is basically just the fat, and since you and I aren't going to go into all that fuss of setting a ben-marrie and wait for the butter to get clarified ( not to mention "wasting it" because hey what are you going to do with its milk content?) I decided that the best thing is to use a light and neutral vegetable oil like sunflower oil instead.It’s important to leave the moussaka to sit before you serve it up as it’s easier to keep the shape if it’s not molten hot. 10-15 minutes is fine but it’ll still be hot after 30 minutes sitting. In Greece it’s often served just warm. Which spices are in moussaka? Normally only sold in health food shops in powder form, fans can now enjoy this recognised super-food in Chosan's gorgeous new range of jams. I’ve fine-tuned the quantities of delicious Greek herbs and spices in it, so it’s super tasty – full of authentic flavor!

Pour your meat and onion mixture into a fine colander to drain the oil. Press the mixture with your spoon to make sure to get as much grease out as possible. Wash the skillet and return it to the stove.

Greek Moussaka recipe: Preparing the eggplants and potatoes

Meat: While most people think that moussaka is traditionally made with lamb, this is actually rather uncommon in Greece. Instead, a mixture of ground beef and ground pork are used. While the meat sauce is simmering, it’s time to pan-fry the eggplant. The eggplant should have released the bitter water, so pat the slices with a paper towel to dry them as much as possible. I prefer the pan fry method over roasted eggplant because there are a few issues with the roasted method. Sprinkle some grated cheese and add remaining eggplant slices ( if there are any). Then spread the bechamel cream on top along with some extra grated cheese on top of the cream to create a nice cheese crust while baking. Pour in ¼ cup red wine, stir, and allow it to cook, stirring occasionally, for about 5 minutes until the wine is mostly dissolved. This way you skip the burned butter flavor, it gives a light, shiny and refined texture to the cream, and minimizes the possibilities of making a lumpy cream down to 10% (you really have to try hard for that).

Layer the aubergine and mince in a 2-litre ovenproof dish. Repeat, then spread the white sauce on top. Scatter with the remaining cheese and sprinkle with the nutmeg. Finally sprinkle a bit of grated cheese on top. When your moussaka is baked, the cheese will melt and give it a delicious golden brown color!Your traditional Greek Moussaka is now ready to bake or to store it in the fridge and bake it later! Preparing your Moussaka in advance The well-known Greek version is of course an oven baked dish of layered meat sauce, aubergine or potato, and topped with bechamel sauce. RLCDN sets this cookie to provide users with relevant advertisements and limit the number of ads displayed.

Baking or frying the Moussaka eggplants (aubergines) and potatoes?

Greek Salad – brilliant in its simplicity, this recipe proves you don’t have to get complicated to bring big flavours to a dish Cook the potatoes in boiling water for 5 minutes, then drain in a colander under running water until cold.