Moussaka
INGREDIENTS:
1 kilo of aubergines
˝ kilo of minced meat
1 cup of butter
1 average-sized onion, finely chopped
1 cup of tomato juice
parsley
salt, pepper, allspice, nutmeg
300 gr. of Feta cheese, finely crumbled
4 cups of milk
a little grated gruyere cheese
Béchamel Sauce
Preparation:
Place half the butter in a pan and sauté the onion, add the minced meat and stir until the minced meat whitens and forms into lumps. Then add the tomato juice, parsley, salt, pepper, nutmeg and allspice. Leave the minced meat and sauce to simmer until the liquids have evaporated. Prepare the Jotis Béchamel Sauce in accordance with the instructions on the packet. Take one cupful of Béchamel sauce and stir into the minced meat. In the meantime wash and cut the aubergines into fine slices. Melt the remaining butter and using a brush butter the aubergines on both sides.
Place them flat in a casserole dish and roast in a hot oven until golden brown on both sides. Place a layer of aubergines in an oven-proof dish, cover with half the minced meat mix and sprinkle over half the Feta cheese.
Repeat, once again covering the aubergines with the minced meat mix and Feta cheese. Finally add another layer of aubergines and place the remaining Béchamel sauce on top and sprinkle with the gruyere cheese. Roast in a fan-assisted oven at 180oC for 45 minutes or until golden brown on top.
Bechamel Sauce
INGREDIENTS:
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 small onion studded with 2 Or 3 cloves, optional
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste
Preparation:
In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes. Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point). Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.
