I spend a very lovely evening day before because a friend of mine just returned from her Greek honeymoon. Have you ever visited Santorini ? I have not yet but seeing the photographs and video, I must say I am visualizing myself under the blue, blue skies and bluer yet Aegean sea , white washed houses cascading down the cliffside….. sitting on my special Greek island balcony………a glass of chilled blue curacaos , a little feta cheese with few roasted almonds and pistachio nuts and that’s when the moonrise in Santorini from blue Aegean sea. My heart will surely stop at the joy of being in the most beautiful place with that special person of love. Sounds too romantic ! Plan a vacation this weekend I am sure you will have a experience to treasure for life . My hangover is not over yet so today I cooked delicious lamb moussaka just to pamper my thought a bit more. I know you have tasted many types of moussaka but this one is simple and I try to follow the authentic Greek style as far as possible. So while you plan a romantic vacation taste this delicious moussaka it will surely help you to materialize your plan fast.
INGREDIENTS:
Minced lamb 750grms
Eggplant 2 large
Onion 3 (finely chopped)
Garlic 3 cloves (paste)
Flour 50grms
Tomato puree 50grm
Olive oil 25ml
Lamb stock 300ml
Butter/ Diet butter 50grm
Milk 500ml
Grated cheese 150grm
Oregano 1 tsp
Red wine 300ml
Salt and pepper according to taste
Grated nutmeg 1 pinch
Chopped parsley for garnishing
PROCEDURE:For Eggplant-Wash the eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut the eggplant lengthwise into 1/2-inch slices. Put the slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. In a grill tray place the eggplant then brush with olive oil and grill both side till lightly brown and soft. Remove and let it cool.
Meat Sauce-Preheat the frying pan or skillet over low heat. When the pan is hot add 2 tbsp of olive oil. Heat the oil in slow flame add chopped onion and garlic paste . Sauté it. Then add the minced or grounded lamb stir it. Add tomato puree, red wine, oregano, salt and pepper and the stock then stir the whole thing well. Reduce heat, cover and simmer until all liquid has been absorbed , about 45 minutes to an hour. If there is still liquid in the pan continue to simmer uncovered until the mixture is as dry as possible, stirring to prevent sticking. Put off the flame and set aside uncovered .
Béchamel Sauce - In a saucepan, melt the butter on low heat. As soon as it melts, add the flour and stir with a wooden spoon until there are no lumps, and increase the heat to medium-low. Add the milk slowly, stirring constantly with a whisk, and continue stirring until the sauce begins to thicken - creamy without being too thick. Remove from the heat and stir in salt, pepper, and nutmeg. Stir in the egg yolks and return to the heat, whisking briskly until well blended. Remove from the heat, stir in the cheese, mix well and set aside, covered, until ready to use.
Lightly oil the baking dish. Place a layer of half of meat and then a layer of eggplant then again a layer of meat mixture and then again a layer of eggplant. Spread the béchamel sauce evenly over the top and then in a preheated oven bake it for 30 to 40 minutes until golden brown. Garnish with chopped parsley. Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. This recipe is bit elaborate but in weekends such little effort for our dear ones is worth, what do you say?
BE HAPPY AND STAY HEALTHY.
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