I thought we would start Greek Cooking with Moussaka.
The first thing I learned while researching this recipe is that every nook and cranny in the Mediterranean had their own version of it. Some included potatoes and sliced onions. Some had zucchini. The meats ranged from goat meat to ground beef. One even included shellfish. Some had aubergine (eggplant) and some did not. The spices were all over the place as well. Found the one I settled on from a grandmotherly type woman who said this was the way her grandmother made it in Greece. If it was good enough for a Greek Grandmother...right?
(Let's hope Grandma was a good cook)
Rustic Greek Moussaka
Begin with 2 large eggplants (washed and cut into 1/4 inch disks) Salt and place in a colander to sweat. The salt will draw out the bitter juices of the eggplant.
Leave for 30 minutes. Then rinse off the juice that has accumulated on the surfaces and pat dry.
Brush eggplant disks with olive oil, and single layer on a baking pan. Grate a little parmesan cheese or crumble feta over them.
Place under broiler until browned.
Edges may char. It is okay.
Begin your meat
(I used chopped lamb) but you can substitute almost anything here.
You could probably even use firm tofu.
(for a vegetarian version)
Add 2 teaspoons of olive oil, chopped onion, chopped lamb, paprika, minced garlic, cinnamon, paprika, oregano, a little sugar, salt and pepper, 2 tablespoons of tomato paste, chopped ripe tomato, a splash of white wine, and fresh parsley. Sauté until meat is done and/or vegetables are soft.. Set aside.
Arrange layer of eggplant and layer of meat mixture layering lasagne-like in a deep pan ending with a final layer of eggplant. Set aside.
Begin Bechamel sauce.
In a deep skillet melt 2 tablespoons of butter over medium heat.
In a separate bowl beat one egg - reserve
When butter is melted make a roux with 4 tablespoons of flour...then add in 2 cups of milk. Stir constantly to prevent lumping until mixture starts to thicken.
Take off the heat.
Pour off into mixing bowl...let cool slightly.
Quickly beat into mixture the egg, salt, pepper, grated parm, crumbled feta, and a little nutmeg. Mix well.
Pour over layered ingredients in pan. Add a few sprigs of parsley to top and you can crumble a little more feta or grate more parm over it if you like.
Bake until golden brown.
Let Moussaka sit and rest for 10 minutes before trying to cut and serve in order for it to cut in nice blocks and not fall apart.
Leftovers re-heat nicely.
Well, that is what the grandma lady said, anyway...lol!
We will see.
Mine is still baking!
And, man, does it make the house smell wonderful!
Enjoy!
And Plated!
Post Script:
Very nice. First time ever trying Eggplant.
Even Tucker gave it two paws up and polished off a small dish!
Definitely going to add this to the recipe file.